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Italian Baked Eggs Recipe
Rich and zesty, these Italian Baked Eggs are made easy with leftover marinara.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, brunch
Cuisine:
Mediterranean
Keyword:
eggs, leftover
Servings:
4
servings
Calories:
240
kcal
Author:
Kellie
Cost:
$5
Equipment
4 Ramekins
Ingredients
8
ounces
marinated artichoke hearts
chopped
2
cups
tomato sauce
1/2
teaspoon
garlic powder
1/2
teaspoon
dried oregano
Cooking spray
4
large eggs
1
cup
shredded mozzarella
1/4
cup
shredded parmesan
Kosher salt
Fresh ground pepper
Instructions
Preheat oven to 400 degrees.
In a small bowl, mix together the artichokes, sauce, garlic powder and oregano.
Divide the mixture between four 8 ounce ramekins coated with cooking spray and top each with one egg.
Divide the cheese among the four and sprinkle over the eggs. Season with one pinch each of salt and pepper.
Bake for approximately 15 minutes or until the yolks are just set. Serve immediately....with crusty bread.
Notes
Baked Eggs are best if served soon after cooking.
Nutrition
Serving:
0
g
|
Calories:
240
kcal
|
Carbohydrates:
10
g
|
Protein:
14
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Cholesterol:
185
mg
|
Sodium:
1095
mg
|
Potassium:
487
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1525
IU
|
Vitamin C:
20.5
mg
|
Calcium:
197
mg
|
Iron:
2.6
mg