Creamy Tomato Basil Vegetable Egg Bake
Creamy Tomato Basil Vegetable Egg Bake
This Mediterranean inspired egg bake is just as welcome for dinner as it is for brunch. Bake a tray of keto chow biscuits while the eggs are cooking for the perfect accompaniment.
Servings: 4 servings
Calories: 199.2kcal
Ingredients
- 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
- 1/2 cup warm water
- 2 cloves garlic, crushed
- 2 tbsp olive oil
- 1/2 bell pepper, sliced
- 1/2 onion, sliced
- 1 zucchini, sliced
- 1 tsp Italian seasoning blend
- 1 tbsp parmesan cheese
- 4 large eggs
Instructions
- Preheat oven to 350F
- Mix the keto chow with the warm water and set aside.
- Heat the olive oil in a large, non-stick skillet over medium heat.
- Add the peppers and onions and cook, stirring occasionally until they begin to soften.
- Add the zucchini and garlic, and the Italian seasoning to the pan and cook, stirring occasionally, until the vegetables are tender and just beginning to brown.
- Reduce the heat to low.
- Sprinkle the parmesan cheese over the vegetables.
- Make four wells in the vegetables.
- Pour the keto chow over the vegetables as evenly as possible.
- Crack one egg into each well.
- When the eggs are set on the bottom, transfer the pan to the oven and bake until the eggs are cooked to your liking.
- Approximately five minutes for a soft cooked yolk, up to 10 minutes for a fully set yolk.
