Low Carb Spicy Baked Eggs with Cheesy Hash
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Low Carb Spicy Baked Eggs with Cheesy Hash
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This makes a total of 3 servings of Spicy Baked Eggs with Cheesy Hash. Each serving comes out to be 248Calories, 18.14 g Fat, 5.77 g Net Carbs, and 12.57g Protein.
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Ingredients
- 5 ounces zucchini diced
- 6 ounces cauliflower chopped
- ½ red bell pepper diced, medium
- 1 tablespoon coconut oil melted
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup Mexican blend cheese shredded
- ½ avocado medium
- 3 egg large
- 1 tablespoon jalapeño optional, sliced
- 3 tablespoons cotija cheese
- 2 teaspoons tajin seasoning
Instructions
- Heat oven to 400°F and line a round or rectangular baking sheet with foil. In an even layer spread diced zucchini, cauliflower, and red pepper then drizzle with oil. Dust on onion powder, garlic, and paprika then toss to coat. Smooth everything back into a single layer.
- Bake for 10 to 15 minutes or until it begins to brown.
- Remove the roasted vegetables from the oven and top with shredded Mexican blend cheese.
- Arrange the sliced avocado around the veggies, and crack three eggs in the spaces between. Bake for about 10 minutes or until the eggs reach your preferred level of doneness! Top with cotija Cheese, optional jalapeños, and Tajín.
Notes
- *You can reserve three half circle “strips” of pepper to use as a barrier for the egg on the edge of the veggie hash. It’s optional and helps hold the egg in place.
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