Indulge in a nutritious and satisfying keto breakfast with our Ketogenic Baked Eggs and Zoodles with Avocado recipe. This dish combines the wholesome goodness of zucchini noodles (zoodles), diced tomatoes, and red bell peppers, all baked to perfection with eggs and crowned with creamy avocado slices. It's a low-carb, high-fat delight that's not only delicious but also perfect for those following a ketogenic diet. In this blog, we'll walk you through the step-by-step instructions for creating this flavorful morning meal, packed with essential nutrients and healthy fats to kickstart your day. Whether you're a keto enthusiast or simply looking for a scrumptious breakfast option, this recipe is sure to please your taste buds and keep you fueled throughout the morning.
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Ketogenic Baked Eggs and Zoodles with Avocado
Ingredients:
- 2 medium-sized zucchinis, spiralized into zoodles
- 1 tablespoon olive oil
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 4 large eggs
- 1 ripe avocado, sliced
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
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Preheat your oven to 375°F (190°C).
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In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables become tender, about 3-5 minutes.
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Add the spiralized zucchini (zoodles) to the skillet and cook for an additional 2-3 minutes, stirring occasionally until the zoodles start to soften.
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Stir in the diced tomatoes and season the mixture with salt and pepper. Continue to cook for another 2-3 minutes until the tomatoes are heated through.
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Make four small wells in the zoodle mixture. Crack an egg into each well. Season the eggs with a pinch of salt and pepper.
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Carefully transfer the skillet to the preheated oven and bake for about 10-12 minutes or until the egg whites are set, but the yolks are still slightly runny. Adjust the baking time to your preference for egg doneness.
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Remove the skillet from the oven. Place sliced avocado on top of the zoodle mixture.
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Optionally, garnish with fresh basil leaves for a burst of flavor.
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Serve immediately, and enjoy your ketogenic baked eggs and zoodles with avocado!
Feel free to adjust this recipe according to your taste and dietary preferences. Enjoy your healthy and delicious meal!
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