Breakfast Egg Bake
You can have a healthy, low carb breakfast in under 20 minutes! This one-skillet tomato and zucchini breakfast egg bake is an easy way to start your day right.
Servings: 3
Calories: 268kcal
Ingredients
- 1 tablespoon cooking oil (coconut or olive oil)
- 2 cups zucchini (sliced and halved)
- 2 cups grape tomatoes (halved)
- 6 large eggs
- ΒΌ cup shredded parmesan cheese (can be substituted for your favorite cheese)
- salt and pepper (to taste)
- parsley (optional garnish)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In an oven-safe pan over medium- high heat, heat the oil.
- Add in zucchini and tomatoes and cook until tomatoes blister, about 3-5 minutes. Take pan off heat.
- Crack 6 over the top of the zucchini and tomatoes.
- Add on salt and pepper and sprinkle on parmesan cheese.
- Place pan in oven and cook for 8-10 minutes or until eggs reach your desired doneness.
- Remove from oven and garnish with chopped parsley. Enjoy!
Notes
The calories shown are based on the cake recipe being divided 3 ways, with 1 serving being 2 of the eggs and 1/3 of the veggies. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 268kcal | Carbohydrates: 8g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 428mg | Sodium: 306mg | Potassium: 608mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1670IU | Vitamin C: 28mg | Calcium: 185mg | Iron: 3mg