Sun Dried Tomato Chili Egg Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 c Jacob's Farm Organic Sun Dried Tomatoes1/4 c Extra Virgin Olive Oil1/4 c warm water6 extra large organic pasture-raised eggs1/2 c Organic Whole Milk YogurtGarlic powder, 2 tsp or to tasteChili powder, 2 tsp or to tastePepper, black, 4-6 dashes (I crack my own peppercorns for this) 1/2 tsp Himalayan Pink Salt
Preheat oven to 375°F.
Soak the sun dried tomatoes in a small bowl with the olive oil and warm water for a few minutes or as long as you'd like.
Blend the eggs, yogurt, and olive oil/sun dried tomato mixture in a bowl and pour into desired baking pan (Note: size/depth may affect baking time).
Add desired additional herbs and spices (I used some quick garlic powder, chili powder, himalayan salt and pepper).
Put it in the oven for 35 minutes or until set and toothpick inserted in center comes out clean.
Serving Size: Makes 6 thick slices.
Soak the sun dried tomatoes in a small bowl with the olive oil and warm water for a few minutes or as long as you'd like.
Blend the eggs, yogurt, and olive oil/sun dried tomato mixture in a bowl and pour into desired baking pan (Note: size/depth may affect baking time).
Add desired additional herbs and spices (I used some quick garlic powder, chili powder, himalayan salt and pepper).
Put it in the oven for 35 minutes or until set and toothpick inserted in center comes out clean.
Serving Size: Makes 6 thick slices.
Nutritional Info Amount Per Serving
- Calories: 201.1
- Total Fat: 17.0 g
- Cholesterol: 218.4 mg
- Sodium: 125.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.9 g
- Protein: 8.7 g
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