30 Minute Low-Carb Creamy Baked Eggs, with only 5 ingredients makes a great breakfast or lunch. You’ll love the combination of eggs, cream, and cheese in this simple recipe.
You also get a substantial serving of your daily vegetables from the spinach. I’d say it’s an all-round winner and you could eat this for breakfast, lunch or dinner.
Ideal For Low-Carb & Ketogenic Diets
This type of baked egg dish incorporates lots of fats, a small portion of protein and some vegetables, so is ideal for low-carb diets. It’s good to get plenty of fresh low-carb vegetables and this is something I have to constantly focus on. If you can get some vegetables in at breakfast then you’re off to a great start.
A few recipes that include vegetables are great to have up your sleeve. To see our list of 100 Ketogenic Foods which lists the low-carb vegetables, click here.
Is There A Dairy-Free Version Of Baked Eggs?
I love these flexible dishes that can be eaten any time. The recipe is very forgiving too.
You could add in all sorts of different ingredients (think leftovers) from cooked vegetables to meats like ham, cooked bacon or chorizo. Any cheeses work including mozzarella, blue cheese or cheddar.
The cream can also be skipped and just add some mozzarella instead. If you want to go dairy free then use some warmed crushed tomatoes instead of the cream and cheese. Just add a sprinkle of herbs over the top and you’re good to go!
★ Did you make this recipe? Please give it a star rating below!
Get FREE 30-Minute Low-Carb Recipes
You'll also receive our FREE 100 Ketogenic Foods List PDF
30 Minute Low-Carb Creamy Baked Eggs
Ingredients
- 1 tbsp butter
- 1.5 cups baby spinach
- 1.5 oz goats cheese or feta
- 2 eggs
- 3 tbsp heavy cream or sour cream
Instructions
- Pre-heat the oven to 375F (190c)
- Place a fry-pan over medium heat and add the butter.
- Once melted, add the spinach and cook for 3 minutes or until wilted, stirring occasionally.
- Grease 2 ramekins (3/4 cup capacity) with butter or oil.
- Season the spinach with salt and pepper and add equally to the bottom of each ramekin.
- Crumble half the goat's cheese over the spinach.
- Crack one egg into a small dish or mug then pour into the ramekin. Repeat with the other egg.
- Add the cream to the top of each ramekin and finish with the remaining goat's cheese and some salt and pepper.
- Bake for 15-17 minutes on a baking tray or until the egg white has set. The yolk should still be runny.
- Enjoy the creamy deliciousness!!
★ Did you make this recipe? Please give it a star rating below!
This post contains affiliate links which means I may receive a small commission if you purchase some items. Ordering through my site will not change the price you pay. Small commissions like this help to support this blog and my bulletproof coffee habit…
FREE KETO FAST-START GUIDE FOR BUSY MUMS WITH 3-DAY MEAL PLAN
Start burning fat in 3 Days without cooking 2 meals OR going HUNGRY!
You'll also receive FREE 30-minute keto recipes, training and our updates via email.
Read our Privacy Policy here
Low-Carb 15 Minute Chocolate Chia Protein Pudding
This recipe is so good. It would be a very good brunch recipe as you can make many of them at the same time.
Thanks Bev! I love your idea to make a lot at once – such a good tip for entertaining. You could even prep them a few hours ahead of time!
I am on day 1 of the 10 day challenge! I made this recipe this morning. I guess my only question is about the step where you put the egg in a mug then put in the ramekin. What does this step add to the recipe? I didn’t do it (didn’t realize till afterwards that it said to do that exactly). Overall I really liked the eggs! I’ve never had goat cheese before and now know that I love it, so thank you!
Great question! If you are good at cracking eggs, there is no need to crack the egg into a separate dish – just crack the egg straight into the ramekin. I have a habit of cracking eggs into clean bowls first in case I need to remove bits of broken egg shells. Then you are not having to dig them out of the ramekin with the other ingredients! I’m so glad you liked the recipe!
This dish looks so decadent. If I used 3 T of creamed coconut or 3 T of thick yogurt, would it looks the same? The taste would be different, but would it still be creamy? What about almond milk? Hmm…still creamy and decadent? Thanks!
I think the creamed coconut would be great instead of the cream. I haven’t used yogurt in a dish like this but it’s certainly worth trying! I don’t think almond milk would have a creamy enough texture and is too liquid. Let me know if you try it ????