Keto Breakfast: Egg casserole with cherry tomatoes

You can make this breakfast when you're in no hurry. Make your family happy with it.

In this casserole, eggs are beaten with fresh basil, mozzarella balls and tomatoes fried in olive oil. This recipe is an easy take on a delicious keto breakfast without the hassle or fuss.

First you need to chop the tomatoes and fry them a little in olive oil. Then the casserole is folded and baked in the oven until tender. The mozzarella balls melt in the egg, and the tomatoes add summer brilliance. Serve with fresh basil.

Ingredients per serving

eggs - 1 pc
cherry tomatoes - 38 g
mozzarella balls - 15 g
fresh basil - 1.6 g
olive oil - ¼ tbsp
salt and pepper to taste

Steps. Cooking 40 min.

1.Preheat oven to 175 ° C. Cut the cherry tomatoes in half or quarters. Fry them in a skillet with olive oil until the tomatoes are tender.

2.Set cooked tomatoes aside to cool.

3.Add eggs to a bowl.

4.Chop fresh basil and add it to the eggs. Add salt and pepper.

5.Beat the eggs until the yolks and whites are well combined.

6.Pour the eggs into a greased baking dish. Add cooked tomatoes to it.

7.Add mozzarella balls.

8.Bake for 25-30 minutes, or until eggs are fully cooked in the middle of the dish. Enjoy!

A serving contains 151 calories, 11.38 g fat, 1.68 g net carbs, and 9.8 g protein.

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