Keto Baked Eggs with Spinach and Tomatoes

Indulge in a hearty, low-carb delight with our Keto Baked Eggs with Spinach and Tomatoes—a quick and easy recipe that’s perfect for breakfast, brunch, or even a light dinner. Featuring protein-packed eggs nestled in a flavorful medley of garlicky sautéed spinach, juicy cherry tomatoes, and a creamy Parmesan topping, this dish is both wholesome and irresistibly delicious. Ready in just 30 minutes, it’s baked to perfection in one oven-proof skillet, minimizing cleanup while maximizing flavor. The finishing touch of fresh basil leaves adds a fragrant, gourmet flair to every bite. Whether you're following a keto diet or simply craving a fresh, nutrient-dense meal, this baked eggs recipe is sure to become a household favorite.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 cups fresh spinach
• 1 cup cherry tomatoes
• 0.25 cup heavy cream
• 0.5 cup parmesan cheese
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes
• 5 leaves fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the fresh spinach leaves thoroughly and pat them dry. Halve the cherry tomatoes. Mince the garlic cloves.

Step 3

In a medium-sized oven-proof skillet, heat 2 tablespoons of olive oil over medium heat.

Step 4

Add the minced garlic and sauté until fragrant, about 1 minute.

Step 5

Add the spinach to the skillet and cook until it wilts, about 2-3 minutes.

Step 6

Add the cherry tomatoes to the skillet and cook for another 2 minutes until they are just beginning to soften.

Step 7

Season the spinach and tomato mixture with salt, black pepper, and crushed red pepper flakes, stirring well to combine.

Step 8

Use the back of a spoon to create four small wells in the spinach-tomato mixture.

Step 9

Crack one egg into each well, then pour the heavy cream evenly over the top and sprinkle with grated parmesan cheese.

Step 10

Carefully transfer the skillet to the preheated oven.

Step 11

Bake for 10-12 minutes or until the egg whites are set but the yolks are still runny, or bake longer until desired doneness is reached.

Step 12

Once done, remove from the oven and let cool slightly before serving.

Step 13

Top with freshly torn basil leaves for garnish.

Step 14

Serve warm, directly from the skillet, and enjoy your delicious Keto Baked Eggs with Spinach and Tomatoes.

Nutrition Facts

Serving size	(561.2g)

Amount per serving	% Daily Value*
Calories	977.5

Total Fat 81.7g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 848.5mg	0%
Sodium 1861.2mg	0%
Total Carbohydrate 13.4g	0%
Dietary Fiber 3.7g	0%
Total Sugars 4.7g
Protein 44.5g	0%

Vitamin D 164IU	0%
Calcium 650.5mg	0%
Iron 6.3mg	0%
Potassium 672.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.0%

Protein: 18.4%

Carbs: 5.5%