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!
Servings: 4 servings
Ingredients
- 5 plum tomatoes sliced in half
- 16 egg whites
- 1/2 cup unsweetened almond milk or milk of choice
- 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: 1serving | Calories: 108kcal | Carbohydrates: 5g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 339mg | Potassium: 391mg | Fiber: 1g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 1mg