Bed and breakfast ham-and-egg baskets (recipe)

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Bed and breakfast ham-and-egg baskets (recipe)
NameBed & breakfast ham-and-egg baskets
IngredientsJumbo eggs Ham Grape tomatoes Flat leaf parsley Parmesan cheese Sea salt White pepper
Cooktime (in hours)0.333333333
Preptime (in hours)0.333333333
Totaltime (in hours)0.666666666
Keto friendlinessKeto friendly
Calories331.1
Fat23.2
Protein25.5
Carbohydrate3.7
Fiber0.5
Net carbohydrates3.2
Sugar1.1
Saturated fat7.9
Cholesterol (mg)583.7
Sodium785.8
Servings6
Yield12 pies
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
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Bed and breakfast ham-and-egg baskets (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Bed and breakfast ham-and-egg baskets (recipe)


  1. Preheat oven to 350 deg F/180 deg Celsius.
  2. Use a 12-hole muffin pan (the ordinary size) and butter the hollows well.
  3. Line the hollows with the ham slices, pressing them in carefully. The ham slices should be large enough so they poke out above the hollows.
  4. Break an egg into each hollow, then cut each small tomato in two, and put on top of each egg.
  5. Mix the parsley and cheese and divide among the \pies\
  6. sprinkle each very lightly with a few flakes of salt each, and finish off with a light sprinkle of white pepper.
  7. Bakefor 18 - 20 minutes -- the egg white might run into the muffin hollow, but no matter. You might have to check yourself whether the eggs are done by poking carefully with a fork to see if the whites are set.
  8. Let rest just a minute or so.
  9. Run a silicone spatula around the sides to loosen carefully, and remove to heated plates.
  10. Serve two \pies\ per person, garnished, and served with toast or fresh breakfast buns.

    Food tags
    Lunch/Snacks, Ham, Pork, Meat, Very Low Carbs,, Easy


Bed and breakfast ham-and-egg baskets (recipe) details

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Time:
Prep Time in Hours and Mins:40M

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Contributors: Prab R. Tumpati, MD