Farm fresh organic eggs combined with sun dried tomatoes, Garlic & Herb cheese and scallions baked in ramekins is a heart healthy, low carb meal that’s perfect for breakfast or brunch.
My husband and I eat eggs for breakfast every morning; especially now that we’re making a conscience effort to cut back on our sugar and carb intake. One morning I was about to go out for the day so while I was getting ready, I made these Sun Dried Tomato Baked Eggs.
Most of the time I’ll make a vegetable omelette, scramble them with a little coconut milk or make what we call “dippy eggs” a.k.a. over easy with a yolk. But since I don’t want to eat the bread, I haven’t been making those as often.
Eggs are so versatile and are loaded with protein so they also help fill us up for hours without having to snack in between meals.
When making these Sun Dried Tomato Baked Eggs, I was thinking about Mother’s Day and how a lot of people prefer to serve breakfast or brunch when celebrating, so I made them in individual ramekins; which is a small dish for baking and serving an individual portion of food.
I figured this recipe would make a fantastic brunch item and I was right. This recipe serves two people; however, can easily be doubled or tripled to serve more people.
How do you make Sun Dried Tomato Baked Eggs?
Start by preheating your oven to 350 degrees F; then spray two ramekins with cooking spray or lightly coat with light olive oil and place on a baking sheet.
Next, scramble four large eggs in a small bowl; then pour evenly into the two ramekins. Finally, add the chopped sun dried tomatoes, scallions, parsley and cheese.
Place the pan in the oven and cook uncovered for 20-25 minutes or until the eggs “puff” up and aren’t runny. These Sun Dried Tomato Baked Eggs are SO simple to make and packed with flavor.
We used the Garlic & Herb cheese because I had some left when I made these potatoes, but you can use any flavor or shredded cheese you and your family like. ~Enjoy!
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- Preheat your oven to 350 degrees F; then spray two ramekins with cooking spray or lightly coat with light olive oil and place on a baking sheet.
- Next, scramble four large eggs in a small bowl; then pour evenly into the two ramekins.
- Finally, add the chopped sun dried tomatoes, scallions, parsley and cheese and place in the oven to bake for 20-25 minutes until the eggs have set and aren't runny.
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