Keto Baked Eggs with Spinach and Tomatoes
Start your day with a flavor-packed breakfast that's as nutritious as it is satisfying—Keto Baked Eggs with Spinach and Tomatoes. This hearty, low-carb dish features farm-fresh eggs nestled in a savory bed of sautéed spinach and juicy cherry tomatoes, delicately seasoned with garlic, crushed red pepper flakes, and black pepper. A generous drizzle of heavy cream and a sprinkling of parmesan cheese add creamy richness, while fresh basil lends a burst of herbaceous brightness to the final dish. Baked to perfection in a single skillet, the eggs boast irresistibly runny yolks for an indulgent finish. Ready in just 30 minutes, this all-in-one breakfast is perfect for anyone following a keto lifestyle or looking to incorporate wholesome ingredients into their routine. Served warm straight from the skillet, it's a comforting, nutrient-dense meal that’s bound to elevate your mornings.
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 1 cup cherry tomatoes
- 0.25 cup heavy cream
- 0.5 cup parmesan cheese
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
- 5 leaves fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Rinse the fresh spinach leaves thoroughly and pat them dry. Halve the cherry tomatoes. Mince the garlic cloves.
In a medium-sized oven-proof skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the spinach to the skillet and cook until it wilts, about 2-3 minutes.
Add the cherry tomatoes to the skillet and cook for another 2 minutes until they are just beginning to soften.
Season the spinach and tomato mixture with salt, black pepper, and crushed red pepper flakes, stirring well to combine.
Use the back of a spoon to create four small wells in the spinach-tomato mixture.
Crack one egg into each well, then pour the heavy cream evenly over the top and sprinkle with grated parmesan cheese.
Carefully transfer the skillet to the preheated oven.
Bake for 10-12 minutes or until the egg whites are set but the yolks are still runny, or bake longer until desired doneness is reached.
Once done, remove from the oven and let cool slightly before serving.
Top with freshly torn basil leaves for garnish.
Serve warm, directly from the skillet, and enjoy your delicious Keto Baked Eggs with Spinach and Tomatoes.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 650 mg | 50% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
