This is the ultimate keto egg bake or crustless quiche recipe. You make one egg mixture and choose your own veggies, meats, cheeses, and spices to go in it. Prep can be in as little as 5 minutes and it is the best breakfast ever. This easy egg bake with cream cheese is also low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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You can make a few different flavors of keto egg bake with cream cheese at once, as I did for brunch last Sunday. You put the meat and/or veggies in the bottom of a greased dish, sprinkle on cheese and seasonings, pour on the egg mixture. Done. It comes out perfectly every time.
I served this Easy Egg Bake with a Raspberry Danish, Mini Bagels, and fresh berries. It was a gorgeous brunch spread. Here are all my brunch recipes in one spot.
The thing I love about this egg bake is that it's filling enough you can serve it for a hearty breakfast or even on those nights when you are craving breakfast for dinner. Not to mention, it's easy to customize and add in all your favorite veggies and other ingredients. Don't you love food like that? We sure do!
How to Make a Keto Egg Bake
This easy crustless quiche is as simple as blending a few ingredients and adding your favorite toppings.
First Step: Preheat the oven to 350. Spray the baking dish or dishes you are using with nonstick cooking spray.
Second Step: Add meat or vegetables of your choice.
Third Step: Blend and pour in the egg mixture.
Expert Tip: By mixing the eggs and cream cheese with a blender you eliminate the step of having to bring them to room temperature so they combine well.
Fourth Step: Bake until golden around the edges and only slightly jiggly.
My Favorite Keto Egg Bake Toppings:
Caramelized Onions, Spinach, Mushrooms, 4 Cheese, and Bacon:
Cook 1 onion in a frying pan sprayed with cooking spray until soft and golden. Add 5 large sliced mushrooms. Cook until softened. Add a large handful of spinach. Put in the bottom of a baking dish sprayed with cooking spray. Sprinkle ½-1 cup shredded cheese on top (I used a pre-shredded mixed blend) and crumbled bacon (I used 8 slices). Sprinkle ½ tsp. dried basil and ½ tsp. dried garlic over the cheese.
Ham and Cheddar:
Put about 1 cup diced ham in the bottom of a sprayed baking dish. Sprinkle on 1 cup cubed cheddar, 1 teaspoon dried minced onion, ¼ teaspoon fresh or dried thyme, and ¼ teaspoon dried minced garlic.
Summer Squash, Tomatoes, and Feta
Lightly saute zucchini and yellow squash just until tender. Place in the bottom of a greased casserole. Top with halved grape tomatoes and ½ cup feta cheese.
Broccoli and Cheddar:
Cut 1 head of broccoli into small pieces. Steam in the microwave or a saucepan until tender. Put in the bottom of a baking dish sprayed with cooking spray. Sprinkle 1 cup shredded cheddar cheese on top.
Sauteed Sweet Peppers and Onions:
Lightly saute chopped peppers and onions until softened and golden brown. Place in the bottom of a greased casserole dish. Add 1 cup of your favorite shredded cheese.
Common Questions
Why Use Cream Cheese in an Egg Bake?
Cream cheese turns this from a dense baked egg into a lighter and fluffier egg dish, more similar in texture to a souffle.
How to Tell if a Breakfast Casserole is Done
Could I Make These Into Muffins?
Yep! One great option if you are considering different topping ideas is turning them into muffins. You will need to prepare the mixture the same way as directed, except add it to a muffin tin instead. The baking time is going to need to be adjusted, as well. They will cook more like 20-25 minutes instead of 40 minutes.
Having a single-serving breakfast around like these keto egg muffins will save you a huge headache in the mornings. They are easy to heat up, and you don't have to worry about cooking some extravagant breakfast...who has time for that?
Can You Make This Ahead of Time?
Yes, you sure can. Often, I will prep a keto egg bake the night before a holiday like Christmas or Easter so that in the morning all I have to do is pop it in the oven. Alternatively, you can prebake it and then just warm it up again.
Meal prepping is one of those things if you do a bunch of recipes at once, it can be time-consuming; however, the day you are serving the food, there isn't much to do. Just heat it up and eat it. That can be a game-changer if you work long hours or the kids are busy with sports, and you don't have as much time to cook.
Simply prepare the egg bake (or egg bakes if you are making multiple) and let it cool down completely. Once cooled, place in an airtight container. I recommend pre-cutting it, so it's easy to grab a piece to warm up or toss in a lunch box. You can even store them in individual containers, so they are ready to go when you need something fast.
How Do You Store Leftovers?
After the keto, bake has cooled, and you put them in airtight containers, refrigerate for up to 4 days. Or you can freeze it for two months. Before reheating, it's best to store the casserole bake in the fridge overnight if frozen.
How Do You Reheat an Egg Casserole?
There are a couple of methods that work well for reheating this keto egg bake. Take a look:
Microwave Method: Place the casserole on a microwave-safe plate. Cover with a paper towel and heat for 1-2 minutes or until it's all the way hot. This option is best for single servings.
Oven Method: Heat up the oven to 325 degrees and warm for 20-25 minutes or until it's hot. We use this method when we are feeding a bunch of people.
Try this Keto Sheet Pan Breakfast Hash, Keto French Toast Casserole, or my Taylor Ham Egg and Cheese for more great breakfast options!
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Ingredients
Egg Mixture (for one egg bake to serve 3-4 people, multiply as necessary):
- 4 eggs
- 4 oz cream cheese
- large pinch of salt
Topping Options:
- ½ teaspoon dill, basil, oregano, parsley, etc.
- ½ teaspoon dried onion and/or dried minced garlic
- ½-1 cup of shredded or crumbled cheese (cheddar, mozzarella, feta, etc.)
- sauteed veggies
- cooked meats
Instructions
- Preheat oven to 350.
- Put the egg mixture ingredients in a blender and blend until smooth.
- Spray a baking dish with cooking spray. Put the toppings of your choice in the baking dish: meat or vegetables on the bottom, then sprinkle on the cheese, finally sprinkle on seasonings. Pour the egg over the fillings.
- Bake for 30 min or until the easy egg bake isn’t jiggly and the edges are golden brown.
Notes
Nutrition
Originally Published March 21, 2016. Revised and Republished December 4, 2020.
Ilene Greising says
Made this recipe into 5 large muffins in a silicone cupcake pan. Used Garlic & Onion Pwd, basil, and Italian seasonings with chopped spinach leaves. DELICIOUS... Taking one to work each day.
Missy says
We love it!
Missy says
I usually have all of the basic ingredients to make this. It’s delicious with just cheddar cheese. The hubby wants meat added and I make another with veggies.
MJ says
This has become a go-to favorite breakfast bake in our family. So many delicious options!
Connie says
We tried this this morning with leftover ham and Shredded cheddar cheese. It was absolutely delicious. We put it in a 9 inch pie plate it was the perfect size. We will be trying other varieties. I also shared it with a friend of mine and she is planning on trying many varieties as well. This is yummy! 😋
Dorene Hanson says
EXCELLENT! Double it for a 9 X 13
Mickey Zalusky says
Can you make this with whipped cream cheese or is the regular solid bar cream cheese needed?
Taryn says
Whipped cream cheese is fine. You can even use one of the flavored ones.
Sharon Borst says
Can you use eggbeaters in place of whole eggs?
Taryn says
Sure
Miranda says
I've been doing keto for a week and have gone through every egg bake out there already and this one... IS BY FAR THE BEST!!!!!! I made it with the caramelized onions, mushrooms, bacon with half cheddar and half mozzarella cheese. The flavor is incredible, texture is great, and I'm glad I doubled the recipe because my whole family devoured in within seconds!!! Thank you for making low carb dishes that are this delicious!!!!
Taryn says
Thank you, Miranda!
MonB says
Ok, so I made 3 versions (spinach and bacon with onion and a Parmesan/Monterey cheese blend, a Turkey, bacon and cheddar with onion and garlic and a zucchini, squash, tomato, feta) for a baby sprinkle brunch tomorrow and am thrilled with how they all look so far...will have to get back to you on taste!!! I was familiar with blending cream cheese and eggs for “keto pancakes” which blends well in my ninja! So I’m confident I’ll love these and will probably make them part of my Keto meal prep!!! Thanks much!!! Btw, I took pics, but wasn’t sure how to add them?
Amy says
Love your emails full of great suggestions. Keep sending please!!!!
Donald Thorn says
Delicious easy to make
Sandi says
Just made this and it was a hit... served some avocado in the side! Yum
My husband says it’s a keeper!
Debbie B. says
Made this for New Year’s Day breakfast! Everyone loved it! 🥳
Julie says
Can egg whites be substituted for the eggs in this recipe?
Lisa Goetz says
Can't wait to try this Christmas morning!!
recipe does not call for HWC but people are are asking about it in the comments. Is this supposed to be in the ingredients?
Taryn says
I recently updated and republished this. I have not been adding heavy cream lately so I simplified the recipe. It doesn't need it.
Ivelisse Perez says
If we don’t have half and half, what can we use?
Taryn says
You can use light or heavy cream or omit it. Lately, I've been leaving it out. This still works fine!
Anita says
This is wonderful! Tasty, easy, flexible - perfect!
Gisele says
This recipe is delicious. Thank you.