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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, Main Dish
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Servings: 4servings
Calories: 199.2kcal
Author: Taffiny Elrod
Ingredients
1scoopCreamy Tomato Basil Keto Chow(or 1 scoop)
1/2cupwarm water
2clovesgarlic, crushed
2tbspolive oil
1/2bell pepper, sliced
1/2onion, sliced
1zucchini, sliced
1tspItalian seasoning blend
1tbspparmesan cheese
4large 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.