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.
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.
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
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 teaspoon dried basil and ½ teaspoon 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.
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 Keto Egg Bake Ahead of Time?
Yes, you sure can. Often, I will prep this 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 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.
Susan says
This is my new “go to” recipe. It was delicious! I used fresh spinach, caramelized onions, browned mushrooms, ham (which I’d browned in butter, too) and cheese ... I’d wanted to use Swiss, thought I had some, but ended up using cheddar... delicious! Planning to try with some other ingredients later this week! Thank you!
Juanita says
Hello Taryn,
I NEED HELP!
A very dear friend and mom of 5 has a blood clot in her leg and has been told to stay off her feet (I knew you'd grasp the gravity of this situation right away!). I offered to provide meals to her family BUT... SHE IS DAIRY INTOLERANT, NITRITE/NITRATE AND CHOCOLATE ALLERGIC - HELP!
I live for cheese and almost all of my main dishes have dairy in some form (I'm a born Wisconsinite - America's Dairyland)! Can you please give me some ideas?
In great gratitude,
Juanita
Taryn says
Hi Juanita,
I have over 100 dairy free recipes. You can see them here: https://joyfilledeats.com/recipe-index/?fwp_recipe_filters=dairy-free
You'll just have to check for the other specifications. I hope that helps!
Sara says
Do veggies have to be cooked before putting in casserole? I have fresh spinach and wondering if I can put it in raw or if it needs to be cooked first? I’m looking forward to trying the recipe!
Taryn says
Fresh spinach is ok, but it does release liquid so don't use a very large quantity. I pre cook onions, peppers, fresh broccoli by putting those in the dish and popping it into the oven for 10-15 minutes before adding the egg. Tomatoes and mushrooms do not need to be cooked first.
Krissi says
If making it ahead of time, and refrigerating over night, what temperature and for how long do I reheat it? Do you cover with foil? Thanks!
Taryn says
I prefer to prep it and bake it fresh in the morning. If you want to bake it the day before to reheat will probably be about 20 minutes at 350. I'd only cover with foil if the top is already browned.
Byenia says
This has become our favorite egg bake recipe. 🙂 So tasty with bacon, broccoli and cheeses. Am making it again tonight, as a matter of fact. Thanks for sharing this!
Deb Burns says
This is so easy to make and the taste is Amazing! Made just as printed, the spice flavors are perfect and the egg is very light and fluffy. Thanks for a terrific recipe!
Cindy says
OMG! This is the best breakfast casserole ever. I've tried heavy cream in eggs before so it has to be the addition of the cream cheese that makes this so good. 5 stars
Taryn says
Cream cheese is one of my favorite things ever. It makes everything better. Cream cheese and bacon. lol.
Tina says
Thank you for this recipe! It's delicious and has quickly become my Sunday morning go-to! Have you ever tried preparing ahead of time and freezing for later?
Taryn says
I haven't frozen this but in general egg bakes can be frozen.
Lisa says
Looks so good! If I make this on a Sunday night for breakfasts during the week, will it be ok in the fridge through Friday morning?
Taryn says
Yes. I keep it up to 5 days.
Susan DeVoy says
Can I just use HWC in place of Half & Half? Never usually have H&H here.
Taryn says
Yes
Connie says
Wonderful, delish and easy.
Sonia says
So delicious and not overly “eggy”! I did mushrooms, baby spinach, bacon, and feta cheese in mine and I must say it was the best breakfast casserole I have ever made!! Thank you so much for this wonderful recipe!!
Cat says
Half and half is close to light cream in the UK I sub it fore some of the recipies I get from over there. It's not exactly the same but close.
Vicky says
Ive finally made this in a pie dish and it was soo yummy! I just made the plain egg and cream cheese and we had it with stewed tomatoes and crispy bacon. We had enough for work lunches the next day. Its even better cold!
I used a strong cheddar for the top. Didnt use half/ half (i can get it here in nz). I used cream.
Natanya says
Hi Taryn. This looks yummy and pretty straightforward to make. What size baking dishes do you recommend? Thanks!
Taryn says
I normally double it and bake in a 9 x 13 pyrex. For a single batch an 8 x 8 works well. You can make it thicker it just takes longer to bake.
Shari says
Do you bake it the night before or just put it together and then bake next day?
Thank you!!
Taryn says
I prep it and then put it in the oven the next day.
Jamie says
Can you make this ahead of time and refrigerate overnight?
Taryn says
Yes! I do this almost every weekend.
Vicky says
What is half and half?
Taryn says
Half milk and half cream. It is common in the US.
Vicky says
Thanks Taryn. Common in the US, not in New Zealand! Thanks for your help!
Alisa says
Fluffy, creamy, goodness! I used ham and bacon, with light sprinkle of onion flakes. Delicious! Thank you!
Stephanie Ciu says
I made the cream cheese egg bake for our Christmas brunch. We all loved it! I doubled the recipe and made one with bacon, one with sausage; added sautéed kale and sweet peppers. Very easy and delicious! Thanks.