Baked Eggs

This simple and tasty breakfast dish is easy to make and quick as well (especially if you have an air fryer/convection oven.) It is a high protein, low carb keto breakfast option that you can do any day of the week. 

Use organic free-range eggs for creamy, almost orange yolks. Nitrate-free ham and pesticide-free organic veggies make this meal a wholesome and healthy meal.

You can change up the vegetables, cheese, and meat option (spinach, feta, and bacon—anyone?) making this a super versatile recipe. You can do this in muffin tins or individual cups.

Ingredients

• 6 organic free-range eggs
• 6 teaspoons diced organic nitrate free ham
• 6 teaspoons organic diced tomatoes
• 6 organic black olives, sliced
• 6 teaspoons organic diced onions
• 6 teaspoons organic diced red bell pepper
• 6 teaspoons organic grass-fed cheddar cheese (or mozzarella)
• Pinch of organic oregano
• Salt and pepper to taste
• Organic extra virgin olive oil, to grease tins or cups

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease muffin tins or individual cups. Crack one egg in each cup.
3. Spoon one teaspoon of each of the toppings, except for the cheese, on top of the eggs.
4. Cook for 10-15 minutes, depending on how done you like the eggs. In the last two minutes, add cheese. Remember, the tin will retain heat so the eggs will continue to cook even after you take them out of the oven.