Sun Dried Tomato Chili Egg Bake

Sun Dried Tomato Chili Egg Bake
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Sun Dried Tomato Chili Egg Bake calories by ingredient


Introduction

A quick, delicious low-carb, high-protein, high-nutrient food that is great as a breakfast, lunch, or dinner. Works well with or without sides such as a croissant, brioche, or broken up and mixed with baby greens (pictured), and tastes great hot or cold! A quick, delicious low-carb, high-protein, high-nutrient food that is great as a breakfast, lunch, or dinner. Works well with or without sides such as a croissant, brioche, or broken up and mixed with baby greens (pictured), and tastes great hot or cold!
Number of Servings: 6

Ingredients

    1/2 c Jacob's Farm Organic Sun Dried Tomatoes
    1/4 c Extra Virgin Olive Oil
    1/4 c warm water
    6 extra large organic pasture-raised eggs
    1/2 c Organic Whole Milk Yogurt


    Garlic powder, 2 tsp or to taste
    Chili powder, 2 tsp or to taste
    Pepper, black, 4-6 dashes (I crack my own peppercorns for this)
    1/2 tsp Himalayan Pink Salt

Directions

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.