Description
These Low Carb Egg Nests are a delicious and healthy breakfast option, combining vibrant vegetables and eggs baked in low-carb bread nests for a satisfying meal.
Ingredients
Scale
6 slices low-carb bread
6 eggs
2 tablespoons reduced-fat milk
½ cup baby spinach finely chopped
¼ cup diced cherry tomatoes
¼ cup grated reduced-fat cheese cheddar or tasty
Salt & pepper to taste
1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with olive oil.
- Cut the low-carb bread into circles to fit into the muffin tin cups, then press them into the cups to form nests.
- In a bowl, whisk together the eggs, reduced-fat milk, salt, and pepper.
- Add the chopped spinach, diced cherry tomatoes, and grated cheese to the egg mixture, and stir well.
- Pour the egg mixture evenly into each bread nest.
- Bake in the preheated oven for 20-25 minutes, or until the egg is fully set and the tops are lightly golden.
- Allow to cool slightly before removing from the muffin tin. Serve warm.
Notes
Feel free to customize the filling with your favorite vegetables or meats. These egg nests are best served fresh, but you can store leftovers in the fridge for a couple of days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg nest
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 190 mg
Keywords: Low Carb Egg Nests, low carb breakfast, healthy egg recipe, baked egg nests, low-carb recipes