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Baked Eggs with Summer Vegetables

Baked eggs are an easy and healthy make-ahead meal. This version is filled with zucchini, yellow squash and capers.

Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings: 2 Servings
Calories: 290 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped yellow or crookneck squash ½-inch pieces
  • 1 cup chopped zucchini ½-inch pieces
  • ⅔ cup chopped tomatoes
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 teaspoons capers
  • ⅓ cup chopped bocconcini or fresh mozzarella ½-inch pieces
  • 6 large basil leaves chiffonaded and divided
  • 4 large eggs
  • ¼ cup finely grated Parmesan cheese See Note

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. Heat olive oil in a medium skillet over medium-high heat. Add crookneck or yellow squash, zucchini, and tomatoes. Season with kosher salt and freshly ground black pepper. Stir in capers. Sauté for 3-4 minutes, or until the vegetables are just tender.
  3. Remove the skillet from the heat and stir in 4 large fresh basil leaves, chiffonaded, and bocconcini.
  4. Divide the vegetable mixture between two ramekins.
  5. Crack two eggs into each ramekin, taking care not to break the yolks.
  6. Place the ramekins on a baking sheet and place in the oven. Bake until the whites are almost cooked, about 10 minutes.
  7. Sprinkle each serving with 2 tablespoons freshly grated Parmesan cheese. Bake for 2 additional minutes, or until the white are cooked and the yolks are still soft.
  8. Sprinkle each serving with the remaining basil. Serve immediately.

Notes

  • For a vegetarian-friendly dish, be sure to use Parmesan cheese made with vegetable rennet, not calf rennet. If you can't find it, substitute with another vegetarian-friendly cheese or omit it.
  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
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Nutrition Information

Serving 1ramekin Calories 290kcal (15%) Carbohydrates 10g (3%) Protein 20g (40%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.04g Cholesterol 344mg (115%) Sodium 1168mg (49%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 2Servings

Amount Per Serving

Calories 290

% Daily Value*

Serving 1ramekin
Calories 290kcal 15%
Carbohydrates 10g 3%
Protein 20g 40%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.04g 2%
Cholesterol 344mg 115%
Sodium 1168mg 49%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.