WOW…it has been almost 2 years since I last did baked eggs in a tin recipe and while I loved by baked eggs two years ago, I love these baked eggs even more.  Why is that you may ask, well, I have had some healthy issues recently and decided to change my eating habits wherever I could.  My original recipe included cheese, prosciutto, scallions and other choice ingredients, for this recipe I simplified and made it a little healthier, I used ham (or turkey), a small amount of pesto and that’s it!  It’s the same concept as my original recipe and here is how I did it!

Just like my other recipe for baked eggs, I placed a piece of turkey (and ham) and used it as my holder for the baked eggs

I put a 1/4 teaspoon of pesto in each cup and using a toothpick I swirled it around, this way there would be flavor in every bite

in the ham baked eggs, I put some chopped sun dried tomatoes and swirled it around as well

for the turkey I used artichoke hearts (all of the ingredients I had at home)

a little black pepper and this is how my tray looked prior to baking…no cheese for this recipe as I was keeping it really healthy!

and after 18 minutes

I removed the baked eggs from the pan…the ham cooked up a lot better than the turkey as you can see from the photo, even with the same baking times

I had a soft yolk, so when I would reheat they would cook up again

According to my program from MacGourmet, each serving is under 150 calories, total fat is under 5g and protein is 13 grams…not too bad for a delicious and easy breakfast!  This healthy recipe for baked eggs is high in protein thanks to the mean and egg, low in carbs as there is no cheese or fatty meats.  I would not omit the pesto as you need it for flavor since there is no cheese but if you wanted to omit the sun dried tomatoes or the artichoke hearts that would be fine.

On a separate note:  for my other baked eggs recipe, I baked the eggs at 400 degrees at a shorter time, this time I baked them at 350 for a little longer and I preferred them this way as I wanted a softer yolk.

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Thank you again ~ Patty Limatola-Tanenbaum

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