Keto Breakfast Stuffed Eggplant Recipe

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If you’re on a keto journey and looking for a unique twist on breakfast, this Breakfast Stuffed Eggplant is a game-changer. Imagine tender eggplant halves filled with a rich blend of eggs, cheese, and savory vegetables, all baked to perfection. This dish is not only satisfying but also low in carbs, making it the perfect way to kickstart your day.

This recipe showcases how versatile eggplant can be. By hollowing out the eggplant and stuffing it with delicious ingredients, you create a wholesome breakfast option that’s bursting with flavor. Whether you’re meal prepping or serving it on a special occasion, this Breakfast Stuffed Eggplant will impress everyone at your table.

Delicious Keto Breakfast Stuffed Eggplant

Keto Breakfast Stuffed Eggplant with cheesy egg filling and vibrant colors, garnished with parsley on a rustic table.

This keto-friendly breakfast features roasted eggplant filled with a delectable mixture of eggs, cheese, and fresh herbs. The result is a dish that is both creamy and hearty, with a slight smokiness from the roasted eggplant skin.

Ingredients

  • 2 medium eggplants, halved and hollowed out
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh parsley for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Eggplant: Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell. Drizzle the hollowed eggplant with olive oil, and sprinkle with salt and pepper.
  3. Roast the Eggplant: Place the eggplant halves on a baking sheet and roast in the preheated oven for 15 minutes, or until slightly tender.
  4. Make the Filling: In a bowl, whisk together the eggs, shredded cheddar cheese, diced bell peppers, onions, garlic powder, oregano, salt, and pepper until well combined.
  5. Stuff the Eggplant: Remove the eggplant from the oven and fill each half with the egg mixture, distributing it evenly.
  6. Bake: Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the eggs are set and the tops are golden.
  7. Garnish and Serve: Once done, remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Nutrition Information

  • Servings: 4 stuffed halves
  • Calories: 280kcal
  • Fat: 20g
  • Protein: 14g
  • Carbohydrates: 8g

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