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5 from 1 vote

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Main Dish
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Servings: 4 servings
Calories: 199.2kcal
Author: Taffiny Elrod

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.