Introduction
This Keto Egg Bake with Cream Cheese is your secret weapon for a satisfying, low-carb meal any time of day. It’s incredibly versatile, allowing you to use up leftover cooked meats and veggies you have on hand. The cream cheese bakes into a wonderfully rich and fluffy texture that makes this dish feel indulgent.
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 350°F (175°C) and grease a small baking dish (approximately 8×8 inches) or a pie plate.
- In a medium bowl, whisk the eggs until well beaten. Add the cream cheese in small pieces and whisk vigorously until the mixture is as smooth as possible (some tiny lumps are okay).
- Whisk in the large pinch of salt, your chosen herb(s), and the dried onion/garlic.
- Stir in the shredded or crumbled cheese.
- Gently fold in your pre-cooked, sauteed veggies and cooked meats. Pour the entire mixture into the prepared baking dish.
- Bake for 25-30 minutes, or until the center is fully set and the top is lightly golden.
- Let it cool for 5 minutes before slicing and serving.
Variations
- Make it Crustless Quiche Style: Pour the mixture into a well-greased pie dish for easy slicing and a more elegant presentation.
- Individual Portions: Divide the mixture between 4 greased ramekins or muffin cups for perfect meal-prep portions; bake time will be slightly shorter.
- Dip or Spread: Let the bake cool completely, then pulse it briefly in a food processor with a little extra mayo or cream cheese for a unique, high-protein spread for keto crackers or veggie sticks.
- Herb-Forward Version: Instead of a blend, use a full 1/2 teaspoon of a single fresh herb like dill or basil for a more pronounced flavor.
Tips for Success
- Ensure your cooked meats and sauteed veggies are cooled before adding them to the egg mixture to prevent them from starting to cook the eggs prematurely.
- For the smoothest integration, use room-temperature cream cheese and cut it into small cubes before whisking.
- Don’t skip the resting time after baking; it allows the structure to firm up for cleaner slices.
- Get creative with your herb mix! Italian seasoning, an herbes de Provence blend, or simply dried chives all work wonderfully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 45-60 seconds or in a toaster oven/oven at 350°F until warmed through.
FAQ
Can I make this ahead of time?
Yes, you can assemble the mixture in the baking dish, cover it, and refrigerate overnight. Bake it directly from the fridge, adding a few extra minutes to the cook time if needed.
Why is my egg bake watery?
This is usually due to moisture from the veggies. Be sure to saute your vegetables until most of their liquid has released and evaporated, and let them cool completely before adding.
Can I use fresh herbs instead of dried?
Absolutely. Use three times the amount of fresh herbs (so about 1 1/2 teaspoons) since dried herbs are more concentrated.
What are the best meats to use?
Cooked and crumbled breakfast sausage, diced ham, crumbled bacon, or shredded rotisserie chicken are all excellent choices.
Is it okay if the cream cheese doesn’t fully blend in?
Yes, small lumps of cream cheese are fine. They will melt into delicious pockets of creamy richness as the bake cooks.
Can I double this recipe?
Yes, simply double all ingredients and bake in a 9×13 inch dish. The bake time may increase by 5-10 minutes.
