MAKES: 2 servings · PREP TIME: 5 minutes · COOK TIME: 15 minutes
Baking the eggs is a simple way to jazz up your morning egg routine. It adds loads of flavor without requiring a lot of hands-on time. You can simply throw your favorite meats, vegetables, herbs, and spices in a little baking dish or ramekin, crack an egg or two over the top, and pop it in the oven. Easy peasy and delicious!
INGREDIENTS
• 4 tablespoons unsweetened almond or coconut milk, divided
• 4 large eggs
• 4 tablespoons dairy-free pesto, store-bought or homemade (here), divided
• ½ teaspoon dried minced onion
• ¼ teaspoon red pepper flakes
• Fresh basil, for garnish (optional)
DIRECTIONS
1. Preheat the oven to 425°F. Lightly oil two 8-ounce quiche dishes or ramekins and put them on a rimmed baking sheet.
2. Pour 2 tablespoons of almond milk into each dish, then crack 2 eggs into each dish.
3. Add 2 tablespoons of pesto to each dish. Sprinkle the dried minced onion and red pepper flakes over the top.
4. Bake for 15 minutes, or until the egg whites are set.
5. Garnish with fresh basil before serving, if desired.
tip: If you are not avoiding dairy, use heavy cream in place of the almond milk for even creamier baked eggs.
PER SERVING:
CALORIES: 181
FAT: 13.1g
PROTEIN: 13.1g
TOTAL CARBS: 1.7g
FIBER: 0.3g
NET CARBS: 1.5g
