Description
This Keto Egg & Cheese Breakfast Bake is a delicious and comforting low-carb breakfast option. Packed with eggs, cheese, bacon, and flavorful seasonings, it’s perfect for a quick morning meal or meal prep. Baked to perfection, it offers a creamy, cheesy texture with savory bacon bites in every slice.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Mix-ins
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup cooked and crumbled bacon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Whisk Eggs and Cream: In a large bowl, whisk together the 6 large eggs and 1/2 cup heavy cream until fully combined and smooth.
- Add Seasonings: Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to the egg mixture to add flavor.
- Incorporate Cheese and Bacon: Mix in 1 cup shredded cheese and 1/2 cup cooked, crumbled bacon evenly into the egg mixture.
- Pour and Bake: Pour the mixture into a greased baking dish to prevent sticking, then bake in the preheated oven for 25-30 minutes or until the eggs are fully set and the top is lightly golden.
- Cool and Serve: Allow the bake to cool for a few minutes before slicing into six servings and serving warm.
Notes
- You can substitute bacon with sausage or omit it for a vegetarian version, using extra cheese or vegetables.
- Use any shredded cheese of your choice, such as cheddar, mozzarella, or a cheese blend.
- To add vegetables, try spinach, bell peppers, or mushrooms to increase nutrition.
- Make sure the eggs are fully set before removing from the oven to avoid runny texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
