Introduction
This Keto Egg Bake is your secret weapon for an effortlessly satisfying meal. It combines the richness of cream cheese with the protein of eggs for a dish that’s both decadent and perfectly low-carb. You can easily customize it with whatever savory additions you have on hand, making it ideal for clearing out the fridge.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 4 eggs
- 4 oz cream cheese
- large pinch of salt
- 1/2 tsp dill, basil, oregano, parsley, etc.
- 1/2 tsp dried onion and/or dried minced garlic
- 1/2-1 cup of shredded or crumbled cheese ((cheddar, mozzarella, feta, etc.))
- sauteed veggies
- cooked meats
Instructions
- Preheat your oven to 375°F (190°C) and grease a small baking dish (approximately 8×8 inches).
- In a blender or mixing bowl, combine the eggs, cream cheese, salt, herbs, and dried onion/garlic. Blend or whisk vigorously until the mixture is completely smooth and no lumps of cream cheese remain.
- Pour the smooth egg mixture into the prepared baking dish.
- Gently stir in your chosen shredded or crumbled cheese, along with any desired sauteed veggies and cooked meats, until they are evenly distributed.
- Bake for 25-30 minutes, or until the center is fully set and the top is golden brown.
- Let the bake rest for 5 minutes before slicing and serving.
Variations
- Herb Swap: Change the flavor profile by using a single herb, like all dill for a fresh taste or all oregano for a more Italian vibe.
- Crustless Quiche Style: Pour the blended mixture into a pie dish for a more elegant presentation that slices like a traditional quiche.
- Individual Portions: Divide the mixture between 4 greased ramekins or muffin cups for perfectly portioned, portable breakfasts, adjusting the bake time to 18-22 minutes.
- Sheet Pan Thinner Bake: Spread the mixture onto a parchment-lined quarter sheet pan for a thinner bake that cooks in 15-20 minutes and is great for sandwiches or meal prep stacks.
Tips for Success
- Ensure your cream cheese is at room temperature for the easiest, smoothest blending with the eggs.
- To prevent a watery bake, always sauté vegetables like mushrooms, spinach, or zucchini beforehand to cook off excess moisture.
- The more add-ins you use, the denser the bake will be; you may need to add 2-5 extra minutes to the baking time.
- For the cleanest slices, allow the bake to cool and set for a full 5-10 minutes after removing it from the oven.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds, or warm the whole bake in a 350°F oven for about 10 minutes until heated through.
FAQ
Can I make this egg bake ahead of time?
Absolutely. You can assemble the entire bake, cover it, and refrigerate it overnight. Bake it directly from the fridge, adding a few extra minutes to the cooking time if needed.
Can I freeze this?
Yes, it freezes well. Cool completely, then slice and wrap portions tightly. Thaw in the refrigerator overnight and reheat gently.
What can I use if I don’t have a blender?
You can use an electric hand mixer or simply soften the cream cheese very well and whisk vigorously by hand until the mixture is as smooth as possible.
Is there a dairy-free substitute for the cream cheese?
While not identical, a plain, unsweetened dairy-free cream cheese alternative can be used, though the final texture may vary slightly.
How can I double this recipe?
Double all ingredients and bake in a 9×13 inch dish. The cooking time may increase to 35-45 minutes; watch for the center to be set.
Why did my bake turn out watery?
This is usually due to moisture from fresh vegetables. Always pre-cook veggies like spinach, peppers, or mushrooms before adding them to the egg mixture.
