Recipe Detail

Baked Eggs

Last updated: Nov 01, 2018

Eggs are an excellent protein source and combined with vegetables make a satisfying and healthy start to your day for breakfast, or a quick meal for any time of the day. Vary the vegetables based on your favorites or what you have on hand. An added bonus:  it’s simple to increase the ingredients based on the number of people you’re serving.

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup chopped onion
  • 1 tsp. minced garlic
  • 1 can (14.5 oz.) diced tomatoes
  • ½ teaspoon black pepper
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ cup mushrooms
  • ½ cup green beans (fresh or frozen)
  • 4 eggs
  • 2 T parmesan cheese

Directions

  1. Pre-heat the oven to 450°
  2. Sauté onion in the olive oil in a broiler-proof pan for 2-3 minutes until the onion is soft.
  3. Add the green beans and garlic to the pan and continue to cook for another 1-2 minutes.
  4. Add the canned tomatoes, black pepper, oregano, and basil and simmer 5-10 minutes until the mixture thickens slightly.
  5. Remove pan from the heat.
  6. Stir the mushrooms into the vegetable mixture and carefully break the eggs on top, keeping the yolks whole and unbroken.
  7. Cover the pan and place into the pre-heated oven for 5 minutes.
  8. Sprinkle the parmesan cheese over the eggs and put back into the oven for another 3-5 minutes. The meal is ready when the egg whites are cooked, the yolk is set but still slightly runny, and the cheese is melted.
Nutritional information
Nutrition Facts
Serving Size 2 eggs
Amount Per Serving
Calories 246
% Daily Value *
Total Fat 14g
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 426g 142%
Sodium 718g 31%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 18g
Vitamin A 20%
Vitamin C 44%
Calcium 20%
Iron 25%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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