You will love this nutritious low-carb breakfast of oven-baked eggs with veggies to start your day! All the goodness of eggs, veggies, and some pumpkin seeds are thrown together, baked in one pan, and ready to go.
Not only easy but pretty tasty too! This is the perfect dish for those on paleo, grain-free, keto, or gluten-free diets, it is not only nutritious but nice and filling. No toast needed!
To those that know me you will know I am a big fan of starting the day off with some protein. This baked egg dish is an easy way to do that and provides you with a healthy start to the day!
Protein is so important for stabilising blood sugar for the day (particularly if you are drinking any caffeine in the morning) and helping with hormonal balance, sustained energy, and a stable mood throughout the day.
Adding some veggies to your breakfast instead of having fruit-based breakfasts can also give you a boost in energy as you won't be getting a blood sugar dip later on from those fruit sugars.
Recipe variations
- This baked egg recipe is very versatile - spinach can be used instead of kale, and any veggies you like or seeds can be added in around the side. I love using kale in this dish as it goes slightly crispy.
- Tomatoes and mushrooms are other good breakfast options.
- If you are not dairy intolerant then a sprinkle of Parmesan cheese can be nice to go on top or for those on dairy-free diets adding a sprinkle of nutritious yeast over the top can give this dish a nice savoury cheesy taste.
For other healthy breakfast ideas, you may like to try:
Quinoa Breakfast Bowl with Poached Egg, Avocado & Pesto,
Strawberry and banana chia pudding
I hope you enjoy this recipe for easy-baked eggs! Please leave a star rating or let me know how you got on in the comments below, I love hearing from you!
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Have a lovely week!
Hope x
Oven Baked Eggs with Veggies
Ingredients
- ½ tablespoon coconut oil
- 2 cups kale or spinach
- 2 eggs
- ¼ cup red and yellow capsicum finely chopped
- 2 tablespoon pumpkin seeds
- Sea salt and ground black pepper to taste
Instructions
- Preheat oven to 180°C/350°F.
- Heat oil in a cast iron skillet or pan.
- Wilt the kale in heated pan for about 2 minutes until soft, make into two birds nest shapes.
- Crack an egg into middle of each birds nest.
- Sprinkle chopped capsicum and pumpkin seeds around the sides.
- Sprinkle salt and pepper over top of each egg.
- Bake in oven for 15 minutes until eggs are set.
Notes
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
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