If you need a quick, warm and hearty breakfast let me suggest Baked Eggs Tuscan Style. I love serving up this breakfast when the air turns chill in the fall.
I originally found the inspiration for this recipe a few years ago on Use Real Butter via Pinterest. While making it over time it evolved into an Italian dish.
It has vibrant flavors which is great for low carbers who eat a lot of morning eggs. I love that I managed to get an Italian vibe in this dish without garlic. -Something those of you who leave the house first thing in the morning to go to work can appreciate. 😉
I learned that while making baked eggs it’s important to not overcook them. You want the yolk to remain slightly buttery in texture, but the whites to be opaque and set. — Enjoy! – Laura
Baked Eggs Tuscan Style
Ingredients
- 2 eggs
- 2 T. Fresh grated Parmesan
- 1 slice cookedbacon crumbled
- 2 T. Chopped mushroom
- 1 T. Chopped fresh basil
- 2 T. Dried tomato bruschetta (jarred)
- 1/4 tsp. Italian herbs
- Pinch of sea salt optional
Instructions
- Grease large, 16 oz. ramekin.
- Add both eggs to ramekin carefully keeping yolks intact.
- Top with mushrooms, bacon, sundried tomato mixture, Italian herbs, salt and topped with Parmesan.
- Bake at 350 degrees for 12 to 14 minutes.
If you would like another low carb breakfast recipe, have a look at the ‘Low Carb Ricotta Muffins’. It’s one of my favorites.