Keto Savory Breakfast Egg Bake
Start your day with the ultimate Keto Savory Breakfast Egg Bake, a nutrient-packed, low-carb dish that combines rich, hearty flavors and vibrant ingredients. This easy-to-make breakfast casserole is loaded with fluffy eggs, crisp bacon, creamy sharp cheddar cheese, and a medley of colorful veggies like spinach and red bell pepper, all seasoned to perfection with garlic, onion, and fresh parsley. Baked to golden-brown perfection, it’s ideal for meal prep, brunch gatherings, or a satisfying weekend breakfast. With just 20 minutes of prep time and 40 minutes of baking, this recipe delivers a protein-packed, keto-friendly meal that will keep you energized and satisfied all morning long.
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Recipe Information
Ingredients
- 10 eggs
- 0.5 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 8 slices bacon
- 1 red bell pepper, diced
- 2 cups spinach, chopped
- 0.5 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a bit of oil.
In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon and place them on a paper towel-lined plate to cool. Once cooled, crumble the bacon into small pieces.
In the same skillet, add the olive oil, followed by the chopped onion, cooking until translucent, about 3 minutes. Add the garlic and red bell pepper, and sauté for another 2 minutes.
Stir in the chopped spinach and cook until wilted, about 1 minute. Remove the skillet from the heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Add the shredded cheddar cheese, cooked vegetables, crumbled bacon, and chopped parsley to the egg mixture and stir gently until everything is evenly distributed.
Pour the egg mixture into the prepared baking dish, ensuring it's spread out into an even layer.
Bake in the preheated oven for about 35-40 minutes, or until the egg bake is set, and the top is golden brown. You can test for doneness by inserting a knife in the center; it should come out clean.
Remove the dish from the oven and let it rest for 5 minutes before slicing.
Serve warm, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 2223 mg | 741% | |
| Sodium | 5375 mg | 234% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.5 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 1667 mg | 128% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2353 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
