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! Gluten Free + Low Carb + Low Calorie
Prep Time20 minutes mins
Cook Time35 minutes mins
Resting Time5 minutes mins
Total Time1 hour hr
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 108kcal
- 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
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.
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.
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