Keto Baked Eggs with Spinach & Garlic Yogurt

14 30 497
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Keto Baked Eggs with Spinach & Garlic Yogurt
Health Highlights
If you're looking for a filling and healthy keto breakfast, these baked eggs with spinach and yogurt are just for you!

Ingredients


2/3 cup Greek yogurt, plain, 2% M.F.
2 tbsp hulled Hemp seeds, shelled
1 clove(s) Garlic (minced)
1 dash Black pepper
1 pinch Kosher salt
2 tbsp Olive Oil, Extra Virgin
1 medium leek(s) Leek (chopped)
2 green onion (stem) Green onion (chopped)
10 cup Spinach (fresh)
1 tsp Lemon juice (fresh)
2 tbsp Butter, unsalted
6 large egg Egg
1 dash Chili powder (or crushed red pepper flakes + a pinch of paprika)
1 tsp Oregano, fresh

Instructions


  1. Preheat the oven to 300°F (149°C) and set aside a medium-large baking dish. Heat a large skillet on your stovetop over medium heat. Prep your vegetables according to ingredient instructions. 

  2. Mix the yogurt, hemp seeds, garlic, and a pinch of salt and pepper in a small bowl. Set aside.

  3. Add the oil to the skillet and let it heat up for a few seconds. Once warmed, add the leek and scallion to the skillet and reduce the heat to low. Cook until soft, about 10 minutes. Once soft, add the spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently until wilted, 4–5 minutes.

  4. Transfer spinach mixture to your baking dish, leaving any excess liquid behind. Make deep indentations in the center of the spinach mix in the baking dish. Carefully break an egg into indentations, taking care to keep yolks intact.

  5. Place your baking dish in the hot oven and bake until your egg whites are set for about 10–15 minutes.

  6. Meanwhile, warm a saucepan (or the skillet you used for the vegetables) on your stovetop and melt butter over medium-low heat.

  7. Add the chili powder and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of the pan, 1–2 minutes. Add oregano and cook for 30 seconds longer.

  8. Remove your eggs from the oven once they are cooked and serve with the yogurt mixture over top, then drizzle with the spiced butter. Serve immediately. 

Notes:

Dairy-free option

  • Use coconut oil in place of butter and coconut yogurt.  

Nutrition Facts

Per Portion

Calories 497
Calories from fat 296
Calories from saturated fat 138
Total Fat 33 g
Saturated Fat 15.4 g
Trans Fat 0.9 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 19.5 g
Cholesterol 617 mg
Sodium 505 mg
Potassium 1300 mg
Total Carbohydrate 18.9 g
Dietary Fiber 5.0 g
Sugars 6.6 g
Protein 34 g

Dietary servings

Per Portion


Meat Alternative 2.1
Milk Alternative 0.5
Vegetables 5.8

Energy sources


Pygal13%415.3642153854217114.6916270232455460%417.5661120060565274.302268118562827%313.6599906032338137.5625065550648313%60%27%CarbohydratesFatProtein
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