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Creamy Tomato Basil Vegetable Egg Bake

This Mediterranean inspired vegetable egg bake is just as welcome for dinner as it is for brunch. Bake a tray of keto biscuits while the eggs are cooking for the perfect accompaniment.
Course Breakfast, Main Dish
Keyword Chef Taffiny Elrod, Creamy Tomato Basil
Recipe Creator Chef Taffiny Elrod
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Yields:

4 servings

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

Directions:

  • 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.
Nutrition Facts
Creamy Tomato Basil Vegetable Egg Bake
Serving Size
 
1 serving
Amount per Serving
Calories
199.2
% Daily Value*
Fat
 
12.9
g
20
%
Saturated Fat
 
2.9
g
18
%
Polyunsaturated Fat
 
1.5
g
Monounsaturated Fat
 
7.09
g
Cholesterol
 
188.1
mg
63
%
Sodium
 
393.3
mg
17
%
Potassium
 
672.54
mg
19
%
Carbohydrates
 
7.8
g
3
%
Fiber
 
3.1
g
13
%
Sugar
 
3.4
g
4
%
Sugar Alcohol
 
0.06
g
Net Carbs
 
4.71
g
Protein
 
14.1
g
28
%
Vitamin A
 
703.02
IU
14
%
Vitamin C
 
53.62
mg
65
%
Calcium
 
149.17
mg
15
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

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
Nutrition Facts
Creamy Tomato Basil Vegetable Egg Bake
Serving Size
 
1 serving
Amount per Serving
Calories
199.2
% Daily Value*
Fat
 
12.9
g
20
%
Saturated Fat
 
2.9
g
18
%
Polyunsaturated Fat
 
1.5
g
Monounsaturated Fat
 
7.09
g
Cholesterol
 
188.1
mg
63
%
Sodium
 
393.3
mg
17
%
Potassium
 
672.54
mg
19
%
Carbohydrates
 
7.8
g
3
%
Fiber
 
3.1
g
13
%
Sugar
 
3.4
g
4
%
Sugar Alcohol
 
0.06
g
Net Carbs
 
4.71
g
Protein
 
14.1
g
28
%
Vitamin A
 
703.02
IU
14
%
Vitamin C
 
53.62
mg
65
%
Calcium
 
149.17
mg
15
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • 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.

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