Low Carb Chile Pepper Eggs

Chile pepper lovers are in for a treat. This dish is a scrumptious, fes- tive meal that would also make a lovely special-occasion breakfast or brunch. It is a cinch to toss together, while being low in carbs and high in protein.

PREPARATION TIME: 5 minutes.
BAKING TIME: 17 minutes.
SERVING SIZE: 1⁄8 total yield.
AMOUNT PER SERVING: 5.1 grams of carb, 21.7 grams of protein.
NUMBER OF SERVINGS: 8.

		CHO (g)	PRO (g)
	2cans (4.5 ounces each) green, mild chile peppers, chopped	7.4	1.9
	1 cup sour cream	8.0	6.4
	2ounces grated Parmesan cheese (about 1⁄2 cup)	2.0	23.8
	16 eggs	9.6	96.0
	salt to taste	0	0
	freshly ground black pepper to taste	0	0
	11⁄2 cups grated cheddar cheese	2.4	42.6
	16 slices of tomato (1⁄4-inch thick)	11.2	2.7
	Total	40.6	173.4

Preheat oven to 325˚F. Lightly butter or oil a 9- by 13-inch glass baking dish. Mix together the chopped chile peppers, sour cream, and Parmesan cheese and set aside.

Break the eggs into the baking dish, covering the bottom. Sprinkle with salt and freshly ground black pepper as desired. (Use salt with caution—the cheeses add plenty.) Cover the eggs with the prepared mixture of chiles, sour cream, and cheese. Bake until eggs are almost set, about 12 minutes. Remove dish from oven.

Sprinkle the dish with cheddar cheese and bake for about 5 minutes more until the cheese has melted and the eggs are done. Top with freshly sliced tomatoes and serve.