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Keto Breakfast

Chayote with Egg and Cheese

Mornings can be hectic, but this keto chayote egg and cheese bake makes sticking to low-carb eating simple. I love how the mild chayote soaks up savory flavors, creating a comforting dish that keeps me full until lunch. It’s a delightful way to change up your breakfast routine without any fuss.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 150 Calories
Chayote with Egg and Cheese

Ingredients

  • chayotes, peeled and halved
  • tablespoon butter
  • onions, minced
  • salt and ground black pepper to taste
  • eggs
  • slices American cheese, cut into pieces

Instructions

  1. Step 1

    First, preheat your oven to 400°F. Place the peeled and halved chayotes into a large pot of salted water. Bring to a boil, then lower the heat and simmer until fork-tender, about 15 minutes. Drain and chop them into bite-sized pieces. While the chayote cooks, melt butter in a skillet over medium heat and sauté the minced onions until soft and translucent—about 5 minutes. Add the chopped chayote, season with a pinch of salt and pepper, and stir to combine. Now, crack the eggs directly into the skillet, reduce the heat to low, and gently stir until the eggs are just set, which takes 3-4 minutes. Transfer everything to a baking dish, scatter the cheese pieces on top, and pop it into the oven. Bake for about 5 minutes, or until the cheese melts into gooey perfection. Serve warm right away.

Chef's Tip

I like to add a dash of smoked paprika or hot sauce to the eggs for an extra kick. Also, make sure to chop the chayote uniformly so it cooks evenly in the skillet.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through—the cheese gets delightfully melty again.

Variation Tips

Add some cooked bacon or sausage crumbles for a heartier meal. For a spice kick, mix in diced jalapeños or a pinch of red pepper flakes.

Frequently Asked Questions