Easy Sunday Morning Baked Eggs Recipe

Patsy Catsos, MS, RDN, LD

Updated on September 20, 2019

(119 ratings)

Total Time: 20 min

Prep Time: 5 min

Cook Time: 15 min

Servings: 2 (2 eggs each)

Nutrition Highlights (per serving)

220 calories

16g fat

4g carbs

14g protein

Show Nutrition Label

Nutrition Facts
Servings: 2 (2 eggs each)
Amount per serving
Calories	220
% Daily Value*
Total Fat 16g	21%
Saturated Fat 7g	35%
Cholesterol 390mg	130%
Sodium 240mg	10%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	4%
Total Sugars 2g
Includes 0g Added Sugars	0%
Protein 14g
Vitamin D 2mcg	10%
Calcium 90mg	7%
Iron 2mg	11%
Potassium 272mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

These buttery baked eggs are a real treat; they taste as lovely as they look. For a low-FODMAP breakfast, serve these with potatoes, sourdough toast, or grits, with a side of lactose-free yogurt and blueberries. Serve eggs at the table in the ramekins they were baked in.

Ingredients

1 tablespoon butter
¼ cup finely shredded red cabbage
5 cherry tomatoes, halved
6 fresh basil leaves
4 large eggs
¼ teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese

Preparation

Preheat the oven to 400F.
Divide the butter into two ramekins. Place them in the oven until the butter is melted and sizzling, but not browned, 4 to 5 minutes.
Carefully remove the ramekins to a heat-proof surface. Sprinkle the cabbage, tomatoes, and basil into them, and crack two eggs into each ramekin. Return to the oven and bake the eggs to the desired level of doneness, approximately 10 minutes.
Sprinkle with freshly ground black pepper and Parmesan cheese and serve promptly.

Ingredient Variations and Substitutions

Small amounts of other low-FODMAP vegetables can be substituted for the cabbage or tomatoes—shredded carrots, a handful of greens, string beans, or bell peppers, for example—but don't over-do it. Vegetables release moisture when they cook and too much might make the eggs watery.

Cheddar or gruyere cheese can be used in place of Parmesan.

Half a teaspoon of dried basil can be substituted for fresh basil.

Cooking and Serving Tips

If your ramekins are deeper and smaller in diameter, bake them at 350F for 17 to 18 minutes or until the desired level of doneness. For very small (1/2 cup capacity) ramekins, bake just one egg in each of four ramekins.

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