Creamy Italian Baked Eggs

This recipe sounds indulgent, but it’s healthier that you’d imagine. Fat free half & half and heart-healthy Canadian bacon make this a breakfast you can enjoy every morning.

Recipe courtesy of Jackie Alpers

Creamy Italian Baked Eggs

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    1 egg 2-3 cherry tomatoes, halved
    1/4 cup fat-free half & half 1-2 fresh chives torn into small pieces
    1 teaspoon tomato paste 2-3 small sprigs of fresh thyme
    1/4 cup chopped Canadian bacon salt and pepper to taste
    1 tablespoon chopped Parmesan cheese


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    • 1

      Preheat oven to 400 degrees.

    • 2

      Whisk together the cream, tomato paste and Parmesan cheese, and pour into a 4-6 ounce oven-safe cup or ramekin, leaving about 1/2 inch at the top.

    • 3

      Gently crack the egg into the cream, then place the tomatoes, meat, and herbs around the egg. Season with salt and pepper.

    • 4

      Bake for 20 minutes or until the egg is set. Garnish with a pinch of Parmesan and enjoy!


    You may need more cream if you are using a bigger ramekin.

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