Parmesan Baked Eggs
Tomato Wedges
Ingredients
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil
- 1 (9-oz) pkg baby kale
- 4 oz cream cheese
- 4 large eggs
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F.
- Cook onion, garlic, and ¼ tsp each salt and pepper in hot oil in a large skillet over medium heat 8 to 10 minutes or until onion is tender.
- Add kale, in batches, and cook 3 to 4 minutes or until wilted, stirring constantly.
- Add cream cheese and ¼ tsp each salt and pepper; simmer 6 to 8 minutes or until thickened and liquid has almost evaporated.
- Spread in a greased 2-quart baking dish. Using the back of a spoon, make 4 indentations. Crack 1 egg into each indentation; sprinkle with cheese.
- Bake 15 to 18 minutes or until eggs are cooked to desired doneness, rotating dish halfway through.
- Let stand 5 minutes.
Side Dish Ingredients
- 4 tomatoes, cut into wedges
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toss together tomatoes, oil, salt, and pepper in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
316
|
86
|
402
|
| Fat (g) | 24 | 7 | 31 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 12 | 5 | 17 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 659 | 297 | 956 |
Low Carb Breakfast Meal Plan
This recipe selected from the eMeals Low Carb Breakfast Meal Plan.
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