Baked Egg and Veggies

Baked Egg & Veggies

I’m always looking for healthy breakfast recipes that are easy and help save time in the morning! This baked egg & veggie recipe is simple and can be made ahead of time so all you have to do is re-heat in the a.m.

Nutritional Information

Serves 4

Nutritional Value per serving: Calories 100, Fat 5g, Protein 11g, Carbs 2g


4 eggs

1/2 cup cherry tomatoes, halved

1 cup mushrooms, sliced

1/4 cup basil leaves, chopped

1 cup fresh baby spinach, chopped

2 oz freshly crumbled feta

Sea salt and pepper, to taste

olive oil spray, to grease


Preheat your oven to 350F.

Combine the chopped veggies, basil, spinach and salt and pepper. Grease an oven safe dish or 4 individual ramekins.

Distribute the mixture evenly into each ramekin and press down in the centre to create a “nest”

Crack an egg into each ‘nest’. Place the ramekin in the pre-heated oven and bake for 8-10 minutes. Remove and sprinkle each with feta cheese.

Turn your broiler on low and place ramekins back in oven for another 5-8 min to melt cheese (total cooking time depends on how “done” you want your egg.)

Serve over toast, sweet potato hashbrowns or enjoy on it’s own! 🙂

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