Easy Sunday Morning Baked Eggs Recipe

By
Patsy Catsos, MS, RDN, LD
Patsy Catsos, MS, RDN, LD, is a nutrition expert with expertise in GI disorders. She is a leader in using the FODMAP approach with IBS patients.
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Patsy Catsos, MS, RDN, LD
Updated on September 20, 2019
Baked Eggs
Patsy Catsos
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 Hide 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

  1. Preheat the oven to 400F.

  2. 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.

  3. 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.

  4. 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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