37+ Delicious Keto Baked Egg Recipes to Kickstart Your Day

Are you looking for delicious, low-carb breakfast ideas that won’t compromise on taste or satisfaction?

Look no further than baked eggs!

Eggs are a keto diet staple, and when baked, they offer a warm, comforting meal that can be customized with a variety of low-carb ingredients.

Whether you’re a fan of savory vegetables, creamy cheeses, or rich meats, there’s a baked egg recipe for every taste and preference.

In this blog, we’ve gathered 37+ keto baked egg recipes that are perfect for anyone following a ketogenic lifestyle.

From cheesy egg bakes to veggie-packed creations, these recipes are designed to fuel your body with healthy fats and protein while keeping carbs at a minimum.

Baked eggs are versatile, easy to prepare, and make the ideal keto breakfast, brunch, or even dinner.

Let’s dive into these delicious keto baked egg ideas and discover the variety of flavors that await!

37+ Delicious Keto Baked Egg Recipes to Kickstart Your Day

With 37+ keto baked egg recipes to choose from, you’ll never run out of creative and satisfying ways to enjoy this nutritious dish.

These recipes are packed with healthy fats, protein, and low-carb ingredients, making them the perfect addition to your ketogenic meal plan.

Whether you’re in the mood for something savory, cheesy, or veggie-filled, there’s a baked egg recipe for everyone.

So, embrace the versatility of baked eggs and enjoy these delicious meals that not only support your keto lifestyle but also offer a delightful variety of flavors to keep you excited about your meals.

Cheddar and Spinach Baked Eggs

This delicious keto recipe combines rich cheddar cheese with the health benefits of spinach for a nutritious and satisfying meal. The eggs are perfectly baked with a creamy texture, making it a wonderful low-carb option for breakfast or brunch.

Ingredients:

• 4 large eggs
• 1 cup fresh spinach (chopped)
• 1/2 cup shredded cheddar cheese
• 2 tbsp heavy cream
• 1 tbsp olive oil or butter
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil or butter in a pan over medium heat, and sauté the spinach until it wilts (about 2-3 minutes).
3. Grease a small baking dish or ramekins with butter or cooking spray.
4. Layer the sautéed spinach in the bottom of the dish, then sprinkle the shredded cheddar cheese on top.
5. Crack the eggs over the spinach and cheese, ensuring the yolks remain intact.
6. Drizzle the heavy cream over the eggs, and season with salt and pepper.
7. Bake for 12-15 minutes, or until the eggs are set to your preference.
8. Remove from the oven and let it cool for a minute before serving.

The cheddar and spinach baked eggs are a perfect combination of creamy, cheesy goodness and healthy greens. The eggs provide a satisfying, protein-packed base, while the cheddar adds a rich, indulgent flavor. The spinach balances the richness with a subtle earthiness, making each bite comforting and nutritious. Serve with a side of avocado or crispy bacon for a complete keto meal.

Bacon and Avocado Baked Eggs

This mouthwatering keto recipe features crispy bacon, creamy avocado, and eggs baked to perfection. With the combination of smoky bacon and buttery avocado, this dish is ideal for a filling, low-carb breakfast or brunch that is both delicious and satisfying.

Ingredients:

• 4 large eggs
• 2 slices of bacon
• 1 ripe avocado (sliced)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside.
3. Grease a small baking dish or ramekins with olive oil or butter.
4. Arrange the avocado slices at the bottom of the dish, followed by the crumbled bacon.
5. Crack the eggs on top of the bacon and avocado layers.
6. Season with salt and pepper, and place the dish in the oven.
7. Bake for 12-15 minutes, or until the eggs reach your desired level of doneness.
8. Garnish with fresh parsley or chives before serving.

Bacon and avocado baked eggs are the epitome of a satisfying keto breakfast. The crisp bacon brings a savory, salty crunch that contrasts beautifully with the creamy, smooth avocado. The eggs, cooked to your liking, complete the dish, providing protein and healthy fats that will keep you full for hours. This recipe is perfect for those who want a hearty, indulgent meal without the carbs.

Mushroom and Swiss Cheese Baked Eggs

For lovers of mushrooms and Swiss cheese, this keto-friendly baked egg recipe is a flavorful and hearty meal. The earthy mushrooms pair wonderfully with the mild, nutty Swiss cheese, creating a rich and savory dish that’s perfect for any time of day.

Ingredients:

• 4 large eggs
• 1 cup mushrooms (sliced)
• 1/2 cup Swiss cheese (shredded)
• 1/4 cup heavy cream
• 1 tbsp butter
• 1 garlic clove (minced)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Melt the butter in a skillet over medium heat, and sauté the mushrooms and garlic until the mushrooms release their moisture and become golden (about 5-7 minutes).
3. Grease a small baking dish or ramekins with butter.
4. Layer the sautéed mushrooms in the bottom of the dish, followed by a sprinkle of Swiss cheese.
5. Crack the eggs on top of the mushroom and cheese layer.
6. Drizzle the heavy cream over the eggs, and season with salt and pepper.
7. Bake for 12-15 minutes or until the eggs are set to your preference.
8. Serve hot, garnished with extra cheese if desired.

Mushroom and Swiss cheese baked eggs are a savory delight for any keto enthusiast. The earthy flavor of the mushrooms, combined with the creamy Swiss cheese, creates a comforting base for the eggs. The richness of the heavy cream and the garlic infusion enhance the depth of flavor, making this dish a perfect balance of textures and tastes. It’s a great option for a filling, low-carb breakfast or a light dinner.

Tomato and Basil Baked Eggs

This keto recipe brings together the fresh, tangy flavors of tomatoes and the aromatic, herbal taste of basil. The eggs are baked in a savory tomato sauce, creating a vibrant, low-carb meal that is as delicious as it is nutritious. It’s a great way to enjoy the flavors of Italy without the carbs.

Ingredients:

• 4 large eggs
• 1 cup cherry tomatoes (halved)
• 1/4 cup fresh basil leaves (chopped)
• 2 tbsp olive oil
• 1/4 cup Parmesan cheese (grated)
• Salt and pepper, to taste
• 1 tsp dried oregano (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the tomatoes until they begin to soften and release their juices (about 5-7 minutes).
3. Grease a small baking dish or ramekins with olive oil.
4. Spread the sautéed tomatoes in the bottom of the dish, and sprinkle chopped basil and grated Parmesan cheese on top.
5. Crack the eggs over the tomatoes, being careful not to break the yolks.
6. Season with salt, pepper, and optional oregano.
7. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
8. Garnish with more fresh basil before serving.

Tomato and basil baked eggs are a simple yet flavorful dish that highlights fresh, vibrant ingredients. The tangy tomatoes are complemented by the fresh basil, adding a herby note that enhances the richness of the eggs. The Parmesan cheese adds a savory depth, making this dish satisfying without being too heavy. It’s an ideal breakfast or light lunch option for anyone following a keto diet.

Sausage and Kale Baked Eggs

This hearty keto recipe combines savory sausage with nutrient-rich kale, creating a filling meal that’s packed with flavor. The eggs are baked on top of the sausage and kale mixture, making it an easy one-dish meal perfect for a filling breakfast or brunch.

Ingredients:

• 4 large eggs
• 2 sausage links (removed from casing)
• 1 cup kale (chopped)
• 1/4 cup heavy cream
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil or butter
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil or butter in a skillet over medium heat. Add the sausage and cook, breaking it up into small crumbles until fully cooked (about 5-7 minutes).
3. Add the chopped kale to the skillet and cook for another 2-3 minutes, until the kale wilts down.
4. Grease a small baking dish or ramekins with olive oil or butter.
5. Transfer the sausage and kale mixture into the baking dish, then crack the eggs over the top.
6. Drizzle the heavy cream over the eggs, and season with salt and pepper.
7. Sprinkle the shredded mozzarella cheese on top.
8. Bake for 12-15 minutes, or until the eggs are set to your preference.
9. Serve hot and enjoy!

Sausage and kale baked eggs are a fantastic, hearty meal that’s rich in flavor and low in carbs. The savory sausage adds a deliciously meaty texture, while the kale provides a mild, earthy flavor that balances the richness of the eggs. The mozzarella cheese creates a gooey, melty topping, adding extra satisfaction to every bite. This dish is perfect for anyone looking for a nutritious, filling keto meal.

Zucchini and Goat Cheese Baked Eggs

This light and fresh keto recipe highlights zucchini and tangy goat cheese, offering a flavorful, low-carb option that’s both satisfying and nutritious. The eggs are baked with these ingredients, creating a creamy, savory dish that’s perfect for breakfast or a light dinner.

Ingredients:

• 4 large eggs
• 1 medium zucchini (sliced)
• 1/4 cup goat cheese (crumbled)
• 2 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh thyme or rosemary, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil or butter in a skillet over medium heat. Sauté the zucchini slices until they soften and start to brown (about 5 minutes).
3. Grease a small baking dish or ramekins with olive oil or butter.
4. Spread the sautéed zucchini in the bottom of the dish, and crumble the goat cheese evenly over the zucchini.
5. Crack the eggs over the zucchini and goat cheese layer.
6. Season with salt, pepper, and optional fresh herbs like thyme or rosemary.
7. Bake for 12-15 minutes, or until the eggs are set to your liking.
8. Serve hot and enjoy the savory goodness.

Zucchini and goat cheese baked eggs offer a perfect balance of fresh, light flavors. The zucchini provides a mild, tender texture, while the creamy goat cheese adds a tangy richness that complements the eggs beautifully. The herbs add an aromatic element, making this dish feel like a refined yet simple meal. It’s ideal for anyone seeking a healthy, low-carb breakfast or dinner that’s both tasty and satisfying.

Broccoli and Bacon Baked Eggs

This keto-friendly recipe is a delicious combination of tender broccoli, crispy bacon, and perfectly baked eggs. The flavors blend beautifully, creating a rich and satisfying meal that’s both nutritious and low in carbs. This dish is a great choice for breakfast, brunch, or even a light dinner.

Ingredients:

• 4 large eggs
• 1 cup broccoli florets (steamed or blanched)
• 2 slices bacon (cooked and crumbled)
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. If you haven’t already, steam or blanch the broccoli florets until tender (about 4-5 minutes).
3. Grease a small baking dish or ramekins with butter or cooking spray.
4. Place the steamed broccoli in the bottom of the dish, and top with the crumbled bacon.
5. Crack the eggs over the broccoli and bacon mixture.
6. Drizzle the heavy cream over the eggs and sprinkle with shredded cheddar cheese.
7. Season with salt and pepper.
8. Bake for 12-15 minutes, or until the eggs are cooked to your desired doneness.
9. Garnish with fresh parsley before serving.

Broccoli and bacon baked eggs offer a delightful combination of textures and flavors. The tender broccoli provides a light and healthy base, while the crispy bacon adds a savory crunch. The richness of the eggs, combined with the creamy cheddar and heavy cream, makes this dish incredibly satisfying. It’s perfect for anyone looking for a nutritious and filling keto meal that’s both delicious and easy to prepare.

Pesto and Mozzarella Baked Eggs

For a fresh, herby twist on baked eggs, this keto recipe uses vibrant pesto and creamy mozzarella. The pesto gives the eggs a burst of basil flavor, while the mozzarella melts beautifully into the dish, adding richness and depth. This is a great option for anyone craving something both flavorful and low-carb.

Ingredients:

• 4 large eggs
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a small baking dish or ramekins with olive oil or cooking spray.
3. Spread the pesto evenly on the bottom of the dish.
4. Crack the eggs over the pesto layer, keeping the yolks intact.
5. Sprinkle shredded mozzarella cheese on top of the eggs.
6. Season with salt and pepper.
7. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
8. Garnish with fresh basil leaves before serving.

Pesto and mozzarella baked eggs are an aromatic, flavor-packed dish that’s perfect for a keto breakfast or brunch. The pesto infuses the eggs with a bold, herbaceous flavor that’s complemented by the creamy, gooey mozzarella. The eggs add protein and richness, making this dish a well-rounded, satisfying option. It’s an easy-to-make and impressive dish that will please anyone on a low-carb diet.

Smoked Salmon and Cream Cheese Baked Eggs

This decadent keto recipe combines the luxurious flavors of smoked salmon and cream cheese, with perfectly baked eggs that are rich and satisfying. The smoky salmon pairs beautifully with the creamy texture of the cheese, creating a truly indulgent dish that’s still low in carbs.

Ingredients:

• 4 large eggs
• 2 oz smoked salmon (sliced)
• 2 tbsp cream cheese (softened)
• 1 tbsp dill (fresh or dried)
• Salt and pepper, to taste
• Lemon wedges (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a small baking dish or ramekins with butter or cooking spray.
3. Spread the softened cream cheese evenly in the bottom of the baking dish.
4. Arrange the smoked salmon slices on top of the cream cheese.
5. Crack the eggs over the salmon and cream cheese layers.
6. Sprinkle with fresh dill, and season with salt and pepper.
7. Bake for 12-15 minutes, or until the eggs are set to your liking.
8. Serve with lemon wedges for a burst of fresh flavor.

Smoked salmon and cream cheese baked eggs offer a luxurious and satisfying meal that’s perfect for those on a keto diet. The rich, smoky flavor of the salmon pairs perfectly with the creamy, velvety texture of the cream cheese, while the eggs provide a hearty base. The fresh dill adds an herby, aromatic touch, and a squeeze of lemon brightens the entire dish. This recipe is ideal for breakfast, brunch, or even a light dinner.

Bell Pepper and Feta Baked Eggs

This colorful and flavorful keto recipe features bell peppers, which are packed with nutrients and antioxidants, and the tangy richness of feta cheese. Baked eggs tie everything together in a hearty, low-carb meal that is full of flavor and easy to prepare. It’s perfect for a filling breakfast or a light dinner.

Ingredients:

• 4 large eggs
• 1 bell pepper (any color, diced)
• 1/4 cup feta cheese (crumbled)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced bell pepper and sauté for 3-4 minutes until it softens.
3. Grease a small baking dish or ramekins with olive oil or cooking spray.
4. Spread the sautéed bell pepper evenly in the dish, and sprinkle with crumbled feta cheese.
5. Crack the eggs over the bell peppers and feta cheese.
6. Season with salt and pepper.
7. Bake for 12-15 minutes, or until the eggs are cooked to your desired doneness.
8. Garnish with fresh parsley before serving.

Bell pepper and feta baked eggs offer a satisfying balance of savory, slightly tangy, and fresh flavors. The bell peppers add a touch of sweetness and crunch, while the feta cheese lends a salty richness that pairs perfectly with the eggs. This dish is low in carbs and high in healthy fats, making it an ideal choice for a keto breakfast or brunch. Plus, it’s quick and easy to prepare, making it a great option for busy mornings.

Cauliflower and Parmesan Baked Eggs

Cauliflower is an incredibly versatile vegetable that pairs wonderfully with eggs and cheese, making this keto recipe a comforting, flavorful meal. The cauliflower is roasted to tender perfection, and when combined with the sharp taste of Parmesan cheese, it creates a satisfying, low-carb dish perfect for breakfast or lunch.

Ingredients:

• 4 large eggs
• 1 cup cauliflower florets (steamed or roasted)
• 1/4 cup grated Parmesan cheese
• 2 tbsp heavy cream
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme or parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. If using fresh cauliflower, steam or roast the florets until tender (about 10 minutes).
3. Grease a small baking dish or ramekins with olive oil or cooking spray.
4. Place the cauliflower in the bottom of the dish, spreading it out evenly.
5. Crack the eggs over the cauliflower, being careful not to break the yolks.
6. Drizzle heavy cream over the eggs, and sprinkle with grated Parmesan cheese.
7. Season with salt and pepper.
8. Bake for 12-15 minutes, or until the eggs are set to your liking.
9. Garnish with fresh thyme or parsley before serving.

Cauliflower and Parmesan baked eggs offer a deliciously rich and savory flavor profile that’s both comforting and low-carb. The cauliflower provides a mild, tender texture that complements the creaminess of the eggs and the sharp tang of Parmesan. The heavy cream adds richness, making this dish filling without the carbs. This is a great option for anyone looking to enjoy a flavorful, satisfying keto breakfast or dinner.

Avocado and Bacon Baked Eggs

This simple yet satisfying keto recipe pairs creamy avocado with crispy bacon and baked eggs. It’s a deliciously indulgent meal that’s packed with healthy fats and protein, making it the perfect low-carb option for breakfast, brunch, or a light dinner.

Ingredients:

• 4 large eggs
• 1 ripe avocado (sliced)
• 2 slices bacon (cooked and crumbled)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh chives or cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the bacon in a skillet over medium heat until crispy. Remove from the pan, crumble, and set aside.
3. Grease a small baking dish or ramekins with olive oil or butter.
4. Arrange the avocado slices in the bottom of the dish, followed by the crumbled bacon.
5. Crack the eggs on top of the avocado and bacon layer.
6. Season with salt and pepper.
7. Bake for 12-15 minutes, or until the eggs are cooked to your desired doneness.
8. Garnish with fresh chives or cilantro before serving.

Avocado and bacon baked eggs are a rich, indulgent dish that’s perfect for anyone following a keto diet. The creamy avocado complements the savory bacon, and the eggs provide a hearty, protein-packed base. The bacon adds a satisfying crunch, while the fresh garnish brightens the dish. It’s a filling and delicious way to start your day or enjoy a quick, low-carb meal at any time.

Greek-Inspired Baked Eggs

This keto-friendly recipe features the bold, tangy flavors of Greek cuisine. With ingredients like olives, tomatoes, feta cheese, and fresh herbs, the baked eggs create a Mediterranean-inspired dish that’s full of flavor and low in carbs. It’s a refreshing and satisfying option for any meal.

Ingredients:

• 4 large eggs
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup Kalamata olives (pitted and sliced)
• 1/4 cup feta cheese (crumbled)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley or mint (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a small baking dish or ramekins with olive oil.
3. Arrange the halved cherry tomatoes and sliced olives in the bottom of the dish.
4. Sprinkle the crumbled feta cheese over the tomatoes and olives.
5. Crack the eggs over the top, making sure the yolks stay intact.
6. Season with salt, pepper, and dried oregano.
7. Bake for 12-15 minutes, or until the eggs are cooked to your desired level.
8. Garnish with fresh parsley or mint before serving.

Greek-inspired baked eggs offer a burst of Mediterranean flavors. The tangy feta cheese and briny olives complement the sweetness of the tomatoes, creating a deliciously savory base for the eggs. The rich, runny yolks tie everything together, providing a satisfying, low-carb dish that’s perfect for breakfast, brunch, or lunch. Fresh herbs enhance the dish’s aromatic profile, making it an excellent option for anyone craving a flavorful, keto-friendly meal.

Eggplant and Ricotta Baked Eggs

Eggplant and ricotta combine in this delicious keto recipe, offering a unique and flavorful low-carb meal. The soft, roasted eggplant pairs perfectly with the creamy ricotta, and the baked eggs provide the perfect finishing touch for a rich and satisfying dish.

Ingredients:

• 4 large eggs
• 1 medium eggplant (sliced into rounds)
• 1/2 cup ricotta cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil or oregano (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the eggplant slices until they become golden and tender (about 4-5 minutes per side).
3. Grease a small baking dish or ramekins with olive oil or cooking spray.
4. Layer the sautéed eggplant slices in the bottom of the dish.
5. Spoon small dollops of ricotta cheese over the eggplant.
6. Crack the eggs on top of the ricotta and eggplant.
7. Season with salt and pepper.
8. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
9. Garnish with fresh basil or oregano before serving.

Eggplant and ricotta baked eggs are a comforting and creamy keto dish that’s perfect for a lighter, low-carb meal. The eggplant provides a mild, tender texture that serves as a great base, while the ricotta cheese adds a rich, creamy contrast. The baked eggs complete the dish, providing a satisfying protein boost. This is an ideal meal for anyone looking to enjoy a flavorful, filling dish on a keto diet.

Shrimp and Avocado Baked Eggs

This keto recipe brings together succulent shrimp and creamy avocado for a flavorful and satisfying meal. The shrimp adds a delicate seafood flavor, while the avocado provides a buttery richness that pairs perfectly with the eggs. It’s a unique and indulgent low-carb option for breakfast or dinner.

Ingredients:

• 4 large eggs
• 1/2 cup cooked shrimp (peeled and chopped)
• 1 ripe avocado (sliced)
• 2 tbsp heavy cream
• 1/4 cup shredded cheddar or mozzarella cheese
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a small baking dish or ramekins with olive oil or butter.
3. Spread the chopped shrimp evenly across the bottom of the dish.
4. Arrange the avocado slices on top of the shrimp.
5. Crack the eggs over the shrimp and avocado.
6. Drizzle heavy cream over the eggs and sprinkle with shredded cheese.
7. Season with salt and pepper.
8. Bake for 12-15 minutes, or until the eggs are cooked to your desired doneness.
9. Garnish with fresh cilantro before serving.

Shrimp and avocado baked eggs offer a delightful mix of textures and flavors. The sweet, delicate shrimp contrasts nicely with the creamy avocado, and the eggs bring a satisfying protein element to the dish. The heavy cream and cheese add richness, making it a luxurious, keto-friendly meal. This recipe is perfect for a light yet indulgent breakfast or a flavorful dinner. The fresh cilantro adds a vibrant finish, making it as visually appealing as it is tasty.

Spinach and Ricotta Baked Eggs

This keto-friendly baked egg recipe combines the earthy flavor of spinach with the creamy richness of ricotta cheese. The eggs are baked on top of a spinach and ricotta mixture, creating a satisfying meal that’s both low in carbs and high in protein. It’s perfect for a healthy breakfast or brunch.

Ingredients:

• 4 large eggs
• 1 cup fresh spinach (chopped)
• 1/4 cup ricotta cheese
• 1 tbsp olive oil
• 1/4 cup Parmesan cheese (grated)
• Salt and pepper, to taste
• Fresh nutmeg (optional, for seasoning)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté until it wilts down, about 2-3 minutes.
3. In a small mixing bowl, combine the sautéed spinach and ricotta cheese, then season with salt, pepper, and optional nutmeg.
4. Grease a small baking dish or ramekins with olive oil or butter.
5. Spoon the spinach and ricotta mixture into the bottom of the dish, spreading it out evenly.
6. Crack the eggs over the spinach and ricotta mixture.
7. Sprinkle grated Parmesan cheese over the top.
8. Bake for 12-15 minutes, or until the eggs are cooked to your desired doneness.
9. Serve immediately and enjoy!

Spinach and ricotta baked eggs are a comforting and nutritious dish. The spinach provides a mild, earthy flavor, and the ricotta adds a creamy richness that complements the eggs perfectly. The Parmesan cheese gives an extra savory depth to the dish, making it a satisfying keto option that can be enjoyed for breakfast, brunch, or even dinner. This dish is a wonderful way to start your day with greens and healthy fats.

Mushroom and Swiss Cheese Baked Eggs

For mushroom lovers, this keto baked egg recipe is a flavorful and satisfying choice. The earthy mushrooms pair beautifully with the nutty richness of Swiss cheese, creating a savory dish that’s both low-carb and comforting. It’s an easy-to-make meal that’s perfect for breakfast or lunch.

Ingredients:

• 4 large eggs
• 1 cup mushrooms (sliced)
• 1/4 cup Swiss cheese (shredded)
• 1 tbsp olive oil
• 1 clove garlic (minced)
• Salt and pepper, to taste
• Fresh thyme (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until tender and golden brown, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Grease a small baking dish or ramekins with olive oil or butter.
5. Spread the cooked mushrooms evenly in the dish.
6. Crack the eggs over the mushrooms.
7. Sprinkle shredded Swiss cheese on top of the eggs.
8. Season with salt and pepper.
9. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
10. Garnish with fresh thyme, if desired, and serve hot.

Mushroom and Swiss cheese baked eggs offer a deliciously savory flavor profile, with the earthy mushrooms complementing the nutty, melty Swiss cheese. The eggs provide a rich and creamy base, making the dish both satisfying and low-carb. The garlic adds an aromatic touch, and the fresh thyme enhances the overall flavor. This dish is perfect for anyone looking for a keto breakfast or lunch that is full of umami and comforting textures.

Bacon and Asparagus Baked Eggs

This keto recipe combines crispy bacon with tender asparagus, creating a flavorful base for baked eggs. The bacon adds a savory crunch, while the asparagus brings a fresh, slightly earthy flavor. It’s a filling and nutritious meal that’s perfect for breakfast, brunch, or even a light dinner.

Ingredients:

• 4 large eggs
• 4 slices bacon (cooked and crumbled)
• 1 cup asparagus (trimmed and cut into 1-inch pieces)
• 1 tbsp olive oil or butter
• 1/4 cup shredded Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil or butter in a skillet over medium heat. Add the asparagus pieces and sauté for about 3-4 minutes, until tender-crisp.
3. Grease a small baking dish or ramekins with olive oil or butter.
4. Spread the sautéed asparagus in the bottom of the dish and sprinkle with crumbled bacon.
5. Crack the eggs over the asparagus and bacon.
6. Sprinkle with shredded Parmesan cheese, and season with salt and pepper.
7. Bake for 12-15 minutes, or until the eggs are cooked to your desired doneness.
8. Serve immediately and enjoy!

Bacon and asparagus baked eggs create a delicious balance of savory, fresh, and creamy flavors. The crispy bacon provides a satisfying crunch, while the tender asparagus adds a light, earthy note to the dish. The eggs bind everything together in a rich and creamy base, and the Parmesan cheese adds a savory finish. This keto recipe is a perfect choice for anyone looking for a satisfying and nutritious meal with minimal carbs.

Zucchini and Goat Cheese Baked Eggs

This keto-friendly baked egg recipe features zucchini, a low-carb vegetable, paired with creamy and tangy goat cheese. The zucchini is sautéed until tender and layered with eggs and goat cheese for a satisfying, flavorful dish that’s perfect for a light breakfast or dinner.

Ingredients:

• 4 large eggs
• 1 medium zucchini (sliced)
• 1/4 cup goat cheese (crumbled)
• 1 tbsp olive oil
• 1 clove garlic (minced)
• Salt and pepper, to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced zucchini and sauté for about 5-7 minutes until soft and lightly browned. Add minced garlic and cook for an additional 1 minute.
3. Grease a small baking dish or ramekins with olive oil or butter.
4. Spread the sautéed zucchini mixture evenly in the bottom of the dish.
5. Crack the eggs over the zucchini.
6. Sprinkle the crumbled goat cheese on top of the eggs.
7. Season with salt and pepper.
8. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
9. Garnish with fresh basil or parsley before serving.

Zucchini and goat cheese baked eggs offer a light yet satisfying meal with fresh flavors. The zucchini provides a mild, tender base, while the goat cheese adds a rich, tangy contrast that complements the eggs beautifully. This dish is ideal for anyone looking for a low-carb breakfast, brunch, or light dinner that is packed with flavor and healthy fats.

Chorizo and Avocado Baked Eggs

For those who love bold, spicy flavors, this keto recipe combines chorizo sausage with creamy avocado and baked eggs. The chorizo provides a savory, slightly spicy kick, while the avocado adds a creamy richness. This dish is a satisfying and indulgent way to enjoy a low-carb meal.

Ingredients:

• 4 large eggs
• 1/2 cup cooked chorizo (crumbled)
• 1 ripe avocado (sliced)
• 1/4 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the chorizo in a skillet over medium heat until browned and crumbled (about 5 minutes).
3. Grease a small baking dish or ramekins with olive oil or butter.
4. Spread the cooked chorizo evenly in the bottom of the dish.
5. Arrange the avocado slices on top of the chorizo.
6. Crack the eggs on top of the avocado and chorizo.
7. Sprinkle shredded cheddar cheese on top of the eggs.
8. Season with salt and pepper.
9. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
10. Garnish with fresh cilantro before serving.

Chorizo and avocado baked eggs are a flavorful, satisfying meal that combines the richness of avocado with the bold, spicy chorizo sausage. The eggs add a smooth, creamy texture, while the melted cheddar cheese finishes off the dish with a savory kick. This keto recipe is perfect for breakfast, brunch, or a quick dinner when you’re craving something flavorful and filling.

Avocado and Pesto Baked Eggs

This keto recipe is a vibrant and flavorful twist on baked eggs, combining the creamy texture of avocado with the aromatic richness of pesto. The pesto adds an herby depth to the dish, while the avocado brings a smooth richness. It’s a delicious and satisfying meal that’s perfect for breakfast or brunch.

Ingredients:

• 4 large eggs
• 1 ripe avocado (sliced)
• 1/4 cup pesto (store-bought or homemade)
• Salt and pepper, to taste
• Pine nuts (optional, for garnish)
• Fresh basil (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a small baking dish or ramekins with olive oil or cooking spray.
3. Spread the avocado slices evenly in the bottom of the dish.
4. Drizzle pesto over the avocado slices.
5. Crack the eggs over the top of the avocado and pesto.
6. Season with salt and pepper.
7. Bake for 12-15 minutes, or until the eggs are cooked to your desired doneness.
8. Garnish with pine nuts and fresh basil before serving.

Avocado and pesto baked eggs are a light and flavorful meal that combines the smooth, creamy texture of avocado with the aromatic punch of pesto. The eggs tie everything together with their richness, while the pesto brings a delightful herbal flavor. This dish is low in carbs, packed with healthy fats, and a wonderful choice for anyone on a keto diet. It’s quick to prepare and perfect for a special breakfast or brunch.

Note: More recipes are coming soon!