Keto Egg Bake with Cream Cheese
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.
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 1/2-1 cup shredded cheese on top (I used a pre-shredded mixed blend) and crumbled bacon (I used 8 slices). Sprinkle 1/2 tsp. dried basil and 1/2 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 tsp dried minced onion, 1/4 tsp fresh or dried thyme, and 1/4 tsp 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 1/2 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!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Video
Keto Egg Bake with Cream Cheese
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:
- 1/2 tsp dill, basil, oregano, parsley, etc.
- 1/2 tsp dried onion and/or dried minced garlic
- 1/2-1 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.
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?
Love your emails full of great suggestions. Keep sending please!!!!
Delicious easy to make
Just made this and it was a hit… served some avocado in the side! Yum
My husband says it’s a keeper!
Made this for New Year’s Day breakfast! Everyone loved it! 🥳
Can egg whites be substituted for the eggs in this recipe?
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?
I recently updated and republished this. I have not been adding heavy cream lately so I simplified the recipe. It doesn’t need it.
If we don’t have half and half, what can we use?
You can use light or heavy cream or omit it. Lately, I’ve been leaving it out. This still works fine!
This is wonderful! Tasty, easy, flexible – perfect!
This recipe is delicious. Thank you.
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!
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
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!
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!
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.
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!
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.
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!