Baked Eggs with Fresh Herbs

Do you have extra fresh herbs from a previous recipe? Let’s use those for keto baked eggs before they go to waste! You’ll have breakfast on the table in less than a half hour with this easy and versatile recipe. It’s just as easy to make for a crowd as it is to make for yourself for a nice breakfast. You can use any herbs that you like or have on hand. I used parsley, sage, rosemary and thyme. Other options are oregano, tarragon, chives, dill, etc.

Also, if you have a lot of dried herbs at home, the conversion from fresh to dried herbs is as follows: 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs. So, in this recipe you would use 2 teaspoons of dried herbs if you don’t have fresh herbs on hand.

Start by heating the oven to 350° F. Coat each individual ramekin with 1 teaspoon of butter.

Next, chop desired herbs very finely. Mix the herbs in a small bowl with parmesan cheese, salt, and pepper. Add 2 tablespoons of cream to each dish and then sprinkle 2 tablespoons of the parmesean/herb mixture evenly over the cream. Lightly stir to combine.

Crack two eggs in each ramekin, being careful not to crack the yolk. Bake until the whites are set, 17-20 minutes, depending on how you like your egg yolks.

If you don’t have ramekin dishes, you can still enjoy this dish! You can also make this dish in a muffin tin. Simply grease 4 wells of the muffin tin with butter, add 1 tbsp of heavy whipping cream and 1 tbsp of the herb and parmesan mixture into each prepared well. Carefully crack an egg on top and bake for 13-18 minutes depending on how you prefer your eggs.

You can also use an air fryer instead of turning on the oven. If using an air fryer, reduce heat to 325 degrees and cook for 12-15 minutes depending on how you prefer your eggs.

Enjoy your keto baked eggs the next time you are craving a savory, filling breakfast!