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By Katja Heino 3 Comments
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Easy Baked Eggs

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Easy Baked Eggs | www.savorylotus.com

Baked eggs nested in a bed of savory greens, mushrooms, and tomatoes.  Mornings never tasted so good!  And it’s super easy to make. 

Eggs are my thing in the morning.  I wake up hungry and like to start the day off right with a big protein-filled breaky.  Sometimes it’s poached eggs.  Sometimes it’s bacon and egg muffins that I make ahead of time. Lately my favorite breakfast has been baked eggs.

Easy Baked Eggs ~~ www.savorylotus.com

What I love about baked eggs is that it’s a one skillet kind of thing.  I cook up some veggies, add my eggs, and bake to perfection.  So easy!

Today’s version features my favorite:  GREENS!  I try to get in my greens every day.  And with this delicious recipe, you can get even the pickiest eaters in your house to give them a try. The combination of earthy mushrooms and juicy tomatoes makes this a total winner. It serves 2 very hungry people or 4 if served with other things.

I know many of us are used to super carby and sugary things for breakfast. But I promise that you will feel much better if you start your day with veggie-loaded baked eggs instead. Feel free to substitute any of your favorite vegetables. Or add some cheese, if that’s your thing.

Easy Baked Eggs ~~~ www.savorylotus.com

You can’t really go wrong with this super easy and super nutritious recipe. Gluten free. Grain free. Dairy free.  Paleo.  And Whole30 compliant.  Enjoy!

xo,

Katja

Easy Baked Eggs \ www.savorylotus.com

Easy Baked Eggs  www.savorylotus.com

Easy Baked Eggs \ www.savorylotus.com

Easy Baked Eggs ~ www.savorylotus.com

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Easy Baked Eggs

★★★★★ 5 from 1 reviews
  • Author: Katja from Savory Lotus
  • Yield: 2-4 1x
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Ingredients

  • 2 tbsp butter, ghee, or coconut oil
  • 1 1/2 cups mushrooms, sliced (I used shiitake mushrooms)
  • 1 small bunch of chard, sliced into thin ribbons
  • 3/4 cup cherry tomatoes, halved
  • 4 eggs
  • salt and pepper
  • fresh herbs for garnish (chives, basil, parsley, or dill)

Instructions

  1. Preheat oven to 400’F.
  2. Melt 2 tablespoons of fat of choice in a skillet (I used a 10in skillet) on medium heat. Add mushroom and a pinch of salt. Cook until mushroom begin to soften, about 3-4 minutes.
  3. Add chard ribbons and another pinch of salt and cook another 2-3 minutes, until greens are wilting and bright greens. Remove from heat and toss in tomato halves.
  4. Make 4 little nests in the cooked vegetables and crack an egg into each one. Place skillet into oven and bake for 8-10 minutes, until the whites are set but the yolks are still runny.
  5. Remove from oven, garnish with fresh herbs, and serve immediately. Enjoy!

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Easy Baked Eggs - www.savorylotus.com

 

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Filed Under: Breakfast, Whole30 Recipes Tagged With: baked eggs, breakfast, eggs, gluten free, Paleo

Reader Interactions

Comments

  1. Joanne says

    August 31, 2016 at 11:57 pm

    This looks so delicious with the eggs baked over the greens.

    Reply
  2. Easy Prep Ahead Meal Plans @ 20 Dishes says

    February 4, 2018 at 2:11 pm

    Baked eggs…yum. I want to try this out!

    ★★★★★

    Reply
    • Katja Heino says

      February 6, 2018 at 11:40 am

      It’s so easy and so yummy!

      Reply

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And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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