Breakfast Baked Eggs
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 205.4
- Total Fat: 18.3 g
- Cholesterol: 198.7 mg
- Sodium: 200.6 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 8.9 g
View full nutritional breakdown of Breakfast Baked Eggs calories by ingredient
Number of Servings: 6
Ingredients
-
6 Eggs
3/8 cup Mayo (half of ¾)
½ tomato diced
¼ red pepper diced
1 green onion finely chopped
¼ cup grated cheddar cheese (inside)
¼ cup grated cheddar cheese (topping)
Directions
1. Preheat oven to 425 degrees. Lightly beat eggs. Add Mayo, salt and pepper and beat well.
3. STIR in tomato, red pepper, onion and cheese.
4. Pour into a 9x9 Pyrex dish or 6 lined jumbo muffin tins.
5. Bake for 12-14 minutes until tops are golden.
6. Remove from oven and sprinkle with remaining cheese.
3. STIR in tomato, red pepper, onion and cheese.
4. Pour into a 9x9 Pyrex dish or 6 lined jumbo muffin tins.
5. Bake for 12-14 minutes until tops are golden.
6. Remove from oven and sprinkle with remaining cheese.