egg and cheese keto recipe Keto egg & cream cheese bake recipe

Eggs are a staple for a low-carb keto breakfast, but sometimes a plain omelet or scrambled eggs can get repetitive. That’s why I love this Keto Egg Bake with Cream Cheese recipe. It’s easy to make, filling, and packed with protein. Plus, it’s a great way to use up any veggies or meats you have in your fridge.

Keto Egg Bake Ingredients

Here’s what you’ll need to make this keto-friendly breakfast casserole:

• 10 eggs
• 4 oz. cream cheese
• 1/2 cup half-and-half
• 1/2 cup chopped spinach
• 1/2 cup chopped mushrooms
• 1/2 cup diced ham
• 1/2 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

How to Make Keto Egg Bake with Cream Cheese

Preheat your oven to 375°F. Grease a 9×13 inch baking dish with cooking spray. In a large mixing bowl, whisk together the eggs, softened cream cheese, and half-and-half until smooth.

Add in the diced ham, chopped spinach, and mushrooms. Mix well to combine. Season the egg mixture with garlic powder, onion powder, salt, and black pepper. Stir to blend the spices throughout the egg mixture.

Pour the egg mixture into the prepared baking dish. Top with shredded cheddar cheese. Bake for 35-40 minutes, or until the egg bake is puffy and golden brown on top.

Let the egg bake cool for a few minutes before slicing and serving. You can store the leftovers in an airtight container in the fridge for up to 3-4 days.

This keto egg bake is great for meal prep. You can make a big batch on Sunday and portion it out for easy breakfasts throughout the week. You could even add in some other veggies or meats to switch up the flavors.

I hope you enjoy this Keto Egg Bake with Cream Cheese recipe. It’s a delicious and satisfying way to start your day on a low-carb, high-protein note.

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