Cheesy bacon and spinach egg bake (low-carb frittata) bakes crispy bacon, wilted fresh spinach, and fluffy eggs into one golden, sliceable dish. A splash of heavy cream keeps the crumb tender while shredded cheddar melts through every wedge. It is just as good for meal-prep breakfasts as it is for a light dinner.
A Perfect Low-Carb Start to Your Day
Looking for a breakfast that’s both incredibly satisfying and effortlessly low-carb? This Cheesy Bacon and Spinach Egg Bake is your answer! It’s a simple, one-pan wonder that combines crispy bacon, tender spinach, and fluffy eggs, all baked to golden perfection. Whether you call it a frittata or a crustless quiche, this dish is packed with protein and flavor, making it the ideal choice for a hearty breakfast, a quick lunch, or even a light dinner. Plus, it’s fantastic for meal prep!
Ingredients
• 1½ ounces / 42g (1.48 oz) bacon, chopped (about 4-5 slices)
• 2 ounces / 56g (1.98 oz) fresh spinach (about 2 packed cups)
• 1½ ounces / 42g (1.48 oz) shredded cheddar cheese (about ⅓ cup)
• ½ tablespoon butter
• ¼ cup / 60ml (2 fl oz) heavy whipped cream
• 2 large eggs
• Salt and black pepper, to taste
Instructions
1. Directions1. Preheat your oven to 350°F (175°C). Generously grease a small baking dish (a 6-inch pie plate or similar size works well).2. Place a skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.3. Add the butter to the skillet if needed, then add the fresh spinach. Sauté for 1-2 minutes, just until the spinach has wilted. Remove from heat.4. In a medium bowl, whisk the eggs and heavy cream together until light and frothy. Season with salt and black pepper.5. Stir the cooked bacon, wilted spinach, and shredded cheese into the egg mixture until well combined.6. Pour the mixture into your prepared baking dish and spread evenly.7. Bake for 25-30 minutes, or until the center is just set and the edges are lightly golden. Let it rest for 5 minutes before slicing and serving warm.
Nutritional Information
• NutritionCalories: 592Carbohydrates: 3.9gProtein: 39.1gFat: 46.7g (1.65 oz)
Pro Tips
• Squeeze any excess moisture from the wilted spinach before adding it to the eggs. This is the key to preventing a watery bake.
• For an extra flavor boost, add a pinch of nutmeg or some minced garlic to the egg mixture.
• This recipe is perfect for meal prep. Bake in individual ramekins or a muffin tin for easy grab-and-go portions. Simply reheat in the microwave.
• Feel free to swap the cheddar for other cheeses like Gruyère, feta, or a spicy pepper jack to customize the flavor.
FAQ
Q: How do I prevent my egg bake from being watery
A: The key to a firm, not watery, egg bake is to remove excess moisture from the spinach. After wilting the spinach, let it cool slightly and squeeze out as much liquid as possible before adding it to the egg mixture.
Q: Can I make this egg bake ahead of time
A: Absolutely! This recipe is perfect for meal prep. You can bake it, let it cool completely, and store it in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
Q: What other vegetables or cheeses can I use
A: This recipe is very versatile. You can add other sautéed vegetables like mushrooms or bell peppers. For cheese, feel free to swap the cheddar for Gruyère, feta, or a spicy pepper jack for a different flavor profile.
Q: Can I make this recipe dairy-free
A: To make this dairy-free, you can substitute the heavy cream with full-fat coconut milk or a nut-based milk, use a dairy-free shredded cheese alternative, and replace the butter with oil or a dairy-free butter.
Pro Tips
- Squeeze the excess moisture out of the wilted spinach before it goes into the egg mixture. Dry spinach is what keeps the bake firm instead of watery.
- Cook the chopped bacon until crispy, about 5-7 minutes, and leave the rendered fat in the skillet. A little of that fat plus the butter flavors the spinach as it wilts in just 1-2 minutes.
- Let the bake rest for 5 minutes before slicing. The center finishes setting as it rests, giving you clean wedges instead of a runny middle.
- For grab-and-go meal prep, bake the mixture in individual ramekins or a muffin tin. Portions reheat in the microwave and keep in the fridge for up to 4 days.
- Swap the cheddar for Gruyère, feta, or spicy pepper jack, and add a pinch of nutmeg or minced garlic to the egg mixture for a deeper flavor.
Frequently Asked Questions
How do I keep my egg bake from turning out watery?
Remove the moisture from the spinach: wilt it, let it cool slightly, and squeeze out as much liquid as possible before mixing it with the eggs and cream.
Can I make this bacon and spinach egg bake ahead of time?
Yes, it is a meal-prep favorite. Bake it, cool it completely, and store it in an airtight container in the refrigerator for up to 4 days, reheating portions in the microwave.
What other vegetables or cheeses can I use?
Sautéed mushrooms or bell peppers fold in nicely, and the cheddar can be swapped for Gruyère, feta, or pepper jack. The bacon, egg, and cream base adapts to whatever you add.
Is this frittata keto-friendly?
Yes, each serving has about 592 calories, 46.7g of fat, 39.1g of protein, and just 3.9g of carbs. It is a hearty, low-carb option for breakfast, lunch, or dinner.
Recipe card below.
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Cheesy Bacon and Spinach Egg Bake (Low-Carb Frittata)
Ingredients
Method
- Directions1.
- Preheat your oven to 350°F (175°C). Generously grease a small baking dish (a 6-inch pie plate or similar size works well). 2.
- Place a skillet over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet. 3.
- Add the butter to the skillet if needed, then add the fresh spinach.
- Sauté for 1-2 minutes, just until the spinach has wilted.
- Remove from heat. 4.
- In a medium bowl, whisk the eggs and heavy cream together until light and frothy.
- Season with salt and black pepper. 5.
- Stir the cooked bacon, wilted spinach, and shredded cheese into the egg mixture until well combined. 6.
- Pour the mixture into your prepared baking dish and spread evenly. 7.
- Bake for 25-30 minutes, or until the center is just set and the edges are lightly golden.
- Let it rest for 5 minutes before slicing and serving warm.
- Squeeze any excess moisture from the wilted spinach before adding it to the eggs. This is the key to preventing a watery bake.
