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5
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Cheesy Roasted Tomato Egg Bake
Cheesy Roasted Tomato Egg Bake is a high protein, low carb breakfast filled with roasted tomatoes, garlic, spices and creamy feta. An easy, low calorie egg bake for meal prep!
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Resting Time
5
minutes
mins
Total Time
1
hour
hr
Course:
Breakfast
Cuisine:
American
Diet:
Gluten Free
Servings:
4
servings
Calories:
108
kcal
Author:
Megan Olson
Ingredients
5
plum tomatoes
sliced in half
16
egg whites
1/2
cup
unsweetened almond milk
or milk of choices
2
tablespoons
feta
crumbled
4
cloves
garlic
minced
1
teaspoon
basil
divided
Salt and pepper to taste
Instructions
Preheat oven to 450 F. Wash and slice the plum tomatoes in half. Place on a
sheet pan
flesh side up and sprinkle with salt and half the basil.
Cook 25 minutes until shrunken and caramelized. Remove from the oven and set aside. Reduce oven to 400 F.
Prepare a
french casserole dish
with
avocado oil spray
.
Whisk the egg whites, milk, minced garlic, basil, salt and pepper together in a large mixing bowl. Pour the mixture into the prepared casserole dish.
Place the roasted tomatoes in the egg mixture and sprinkle crumbled feta over the top.
Bake 35-40 minutes or until the center is set. Remove from the oven and cool in the pan 5 minutes before slicing and serving.
Notes
If you love this recipe, check out
my cookbook
for more delicious, low calorie recipes!
Nutrition
Serving:
1
serving
|
Calories:
108
kcal
|
Carbohydrates:
5
g
|
Protein:
15
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
339
mg
|
Potassium:
391
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
681
IU
|
Vitamin C:
12
mg
|
Calcium:
101
mg
|
Iron:
1
mg