Italian Baked Eggs are traditionally made with a lot of marinara sauce and Parmesan cheese. If that sounds like the tastiest thing on the planet, I don’t blame you. But wait ’til you try this much healthier adaptation packed with veggies, fresh herbs, and my nightshade-free nomato sauce!
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Ingredients
- 1/4 pound sausage (crumbled)
- 1 cup spinach (chopped)
- 1 whole zucchini (grated)
- 1/8 cup coconut milk
- 1/8 cup no-tomato sauce
- 1 tablespoon basil (chopped)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 4 whole eggs
- 2 tablespoons green onion (sliced)
Equipment
Nutrition Facts
Instructions
- Preheat the oven to 350F.
- Divide the ground meat, spinach, and zucchini evenly between four ramekins.
- Combine the milk, nomato sauce, oregano, salt, and pepper in a separate bowl.
- Pour into the ramekins, dividing evenly, and bake for 15 minutes.
- Raise the oven temperature to 400F.
- Crack an egg into each ramekin and bake 12-15 minutes or until the whites are cooked through. Garnish with chives, then serve.
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