Baked Eggs

Baby it’s cold outside, and this morning I couldn’t wait to fire up my oven!  My inspiration comes from the large flat of eggs I’ve had on my counter for a couple of days now.

Nothing could be easier than buttering up a few ramekins and throwing some leftovers in with an egg.  It’s a beautiful presentation, and if you choose wisely your egg dish will keep you right in line with your Paleo/Low Carb lifestyle!

Personally I love tomato and egg together, so this morning I sliced up a dozen grape tomatoes and roughly chopped up some left over ham.  It is delicious! The combinations are endless but I’ll list a few suggestions and then you can run with it!  Have fun!

Baked Eggs

4 Ramekins buttered

4 Eggs

12 Grape or Cherry Tomatoes trimmed and sliced in half

Ham, roughly chopped

Trader Joe’s 21 Seasoning Salute

For each ramekin, butter, add tomato, ham and then season to your liking.

Put the ramekins into a 400 degree oven for about 15 minutes, or until the whites set up but your yolk is still runny.

A few ingredient ideas:

Basil                                      Pepperoni

Spinach                                Ham

Tomato                                 Cheese

Broccoli                                Chopped meatball (cooked)

Tomato sauce                      Pork (cooked)



Really, the sky is the limit.  Use what you have on hand and make life easy! It’s a great way to use up leftovers and an excess of eggs!

Enjoy and Happy New Year!


#lowcarblife #lowcarbhighfat #paleoeggdishes #paleolifestyle #inexpensivemeals #paleodoesnthavetobeexpensive











4 thoughts on “Baked Eggs

  1. Very nice article. I like to do the same. I usually use an empty pie pan and make frittatas. Basically, using all these same ingredients. Whatever is on hand, I throw in them. Lasts a few days. Never thought of using Ramekins.


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