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Baked Italian Eggs – 0 Freestyle Points

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This is a great option for a 0 point breakfast! If you add a piece of toast it’s still low in points. Personally, I like mine with a slice of toast. I love dipping it into the yolk and the tomato sauce. 

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I love fresh basil. It is the perfect addition to this dish. If you’re not a fan you can leave it out. I made my own sauce so that I could keep it at 0 points. You can also use store bought marinara sauce, just make sure you calculate the points.

I like this dish because it is not a typical breakfast. It’s nice to mix things up every once in a while. Eating the same thing all of the time gets boring.

I used 10 oz. ramekins for this recipe. They are the perfect size! These are the exact ramekins I used:

HIC Ramekins, Fine White Porcelain Souffle, 4-Inch, 10-Ounce Capacity, Set of 6

Baked Italian Eggs

  • Servings: 4
  • Difficulty: easy
  • Print

Yield: 4 Servings (0 Freestyle points per serving)


  • 1 (15 oz.) can tomato sauce
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 eggs
  • 4 teaspoons grated parmesan cheese
  • salt and pepper to taste
  • Fresh basil for garnish (optional)


  1. Preheat oven to 425 degrees F.
  2. Add the first 8 ingredients to a small saucepan. Bring to a simmer and cook for 5 minutes stirring occasionally. Let sauce cool.
  3. Lightly spray 4 (10 oz.) ramekins with no-stick cooking spray.
  4. Add 1/2 cup of the tomato sauce to each ramekin.
  5. Add one egg to each ramekin. Sprinkle with 1 teaspoon parmesan cheese, salt and pepper.
  6. Bake 12-15 minutes or until the egg white is fully cooked.
  7. Sprinkle with fresh basil.

baked eggs1

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