How To Make Mini Pizza Egg Bakes

 


Have you ever had so many eggs on keto that you never wanted to eat, see, or smell another egg ever again? Well I have. Especially if I am aiming for a nearly no carb day and I’ve been doing my fair share of eggs. So how do I continue to stay the course and not get burned out on the incredible, mostly edible egg? Pizza eggs, of course!



How To Make Mini Pizza Egg Bakes

 

Yields 1 serving, 2 Mini Pizza Egg Bakes

 

The Preparation:

🛡  3 large eggs, separated

🛡 4 tablespoons shredded mozzarella cheese

🛡 1 teaspoons Italian herb blend

🛡 2 large black olives, sliced

🛡 4 large mild pepper rings

🛡 1 tablespoon diced red bell pepper

🛡 1 tablespoon Rao’s tomato sauce

 

The Execution:

1. Sprinkle 1 tablespoon shredded mozzarella cheese and the Italian herb seasoning into each microwave or oven safe dish.


2. Beat the egg whites gently just to make them easier to work with. Be careful not to beat them too long or they will become too frothy.


3. Pour the whipped egg whites into each container equally and microwave for 1 ½ to 2 minutes or until the whites are fully cooked. Allow to cool while you scrabble the yolks.


4. Beat the egg yolk and lightly scramble.


5. Fold the pizza toppings into the yolk and remove from heat.


6. Top the pizza bases with ½ tablespoon tomato sauce each.


7. Add scrambled egg yolk and the remaining mozzarella cheese and heat for 20 seconds in the microwave or broil in your oven until the cheese is melted and bubbly. Serve hot!


This makes a total of 1 serving of 2 Mini Pizza Egg Bakes. Each serving comes out to be 333 Calories, 22.66g Fat, 4.28g Net Carbs, and 25.59g Protein.

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