Cheesy eggs de Provence is a little French-countryside luxury for breakfast – cloud-soft eggs steamed in the Instant Pot with bacon, kale, cheddar, and a fragrant hit of Herbs de Provence. It is low-carb, high-protein, and on the table in about 30 minutes. One humble dish, zero babysitting at the stove.
Tired of the same old scrambled eggs? Transport your taste buds to the French countryside with this incredibly simple yet elegant Cheesy Eggs de Provence recipe. Imagine fluffy, cloud-like eggs, perfectly steamed in your Instant Pot, studded with savory bacon, vibrant kale, and melted cheddar cheese. The secret? A fragrant dash of Herbs de Provence that elevates this dish from a simple breakfast to a gourmet experience. It’s the perfect low-carb, high-protein start to your day, and it’s ready in just 30 minutes!
Ingredients
• 3 large eggs
• ½ small onion, finely chopped (about 50g / 1.76 oz)
• ½ cup bacon, cooked and crumbled (about 55g / 1.94 oz)
• ¼ cup heavy cream (60ml)
• ½ cup fresh kale, finely chopped (about 15g / 0.53 oz)
• ½ cup cheddar cheese, shredded (about 55g / 1.94 oz)
• 1 tsp Herbs de Provence
• ¼ tsp sea salt
• ¼ tsp black pepper, ground
• 1 cup water (240ml) for Instant Pot
Instructions
1. Directions
2. In a large mixing bowl, whisk the eggs and heavy cream until they are light, airy, and slightly frothy. This should take about 2 minutes with an electric mixer or a bit longer by hand.
3. Gently fold in the crumbled bacon, chopped kale, shredded cheddar, onion, Herbs de Provence, salt, and pepper. Stir until just combined.
4. Pour the egg mixture into a greased, 7-inch oven-safe baking dish. Pour 1 cup (240 ml) of water into the inner pot of your Instant Pot and place the metal trivet inside.
5. Carefully lower the baking dish onto the trivet. Secure the Instant Pot lid, set the steam release handle to the “Sealing” position, and select the “Pressure Cook” or “Manual” setting. Cook on High pressure for 20 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Carefully open the lid and use oven mitts to remove the hot dish. Let it cool for a few minutes before slicing and serving warm.
Nutritional Information
• Nutrition
• Per Serving: Calories 205 | Total Fats 16.1g (0.57 oz) | Net Carbs: 0.9g (0.03 oz) | Protein 12.5g (0.44 oz) | Fiber: 0.4g (0.01 oz)
Pro Tips
• For an extra creamy texture, substitute half of the cheddar cheese with cream cheese, softened and whisked into the eggs before adding other .
• To ensure the eggs release cleanly, lightly grease your oven-safe dish with butter or a non-stick cooking spray before adding the egg mixture.
• This recipe is fantastic for meal prep. Cook as directed, let it cool completely, then slice into portions and store in an airtight container in the fridge for up to 3 days.
• Don’t have Herbs de Provence? You can make your own blend with dried thyme, rosemary, and savory, or simply use an Italian seasoning blend as a substitute.
FAQ
Q: What can I use instead of Herbs de Provence
A: If you don’t have Herbs de Provence, you can easily substitute it with an Italian seasoning blend. For a homemade alternative, combine dried thyme, rosemary, and savory to capture a similar aromatic flavor.
Q: Can I make these Cheesy Eggs de Provence ahead of time
A: Yes, this recipe is fantastic for meal prep. Once cooked, let the eggs cool completely, then slice them into portions and store them in an airtight container in the fridge for up to three days.
Q: How do I get a creamier texture for my eggs
A: For an extra creamy texture, substitute half of the cheddar cheese with softened cream cheese. Be sure to whisk the cream cheese thoroughly with the eggs and heavy cream before folding in the other ingredients.
Q: Is this a keto-friendly breakfast recipe
A: Absolutely. With only 0.9g (0.03 oz) of net carbs and 12.5g (0.44 oz) of protein per serving, this Cheesy Eggs de Provence recipe is a perfect low-carb and keto-friendly breakfast choice.
Pro Tips
- Whisk the eggs and heavy cream until light and slightly frothy – a good 2 minutes with an electric mixer is what gives the bake its cloud-like texture.
- Grease the 7-inch baking dish well with butter or non-stick spray before adding the egg mixture so the frittata releases in clean slices.
- No Herbs de Provence? Build your own blend from dried thyme, rosemary, and savory, or use an Italian seasoning blend in the same teaspoon.
- For an extra creamy center, replace half of the cheddar with softened cream cheese whisked into the eggs before folding in the bacon and kale.
- This bakes beautifully for meal prep: cool completely, slice into portions, and refrigerate in an airtight container for up to 3 days.
Frequently Asked Questions
Can I make cheesy eggs de Provence ahead of time?
Yes – bake it, cool it completely, and refrigerate for up to 3 days. Warm slices gently in the microwave or a low oven so the eggs stay tender.
Can I use spinach instead of kale?
Yes – swap in the same 1/2 cup of finely chopped fresh spinach. Squeeze it dry first so it doesn't add extra moisture to the eggs.
Is this recipe keto-friendly?
Definitely – with under 1g of carbs per serving from eggs, cream, bacon, and cheese, it fits easily into a keto day.
Can I double the recipe for a crowd?
Use a larger oven-safe dish and increase the pressure cook time to 25-27 minutes, checking that the center is set before slicing.
Recipe card below.
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Cheesy Eggs de Provence (Instant Pot)
Ingredients
Method
- Directions
- In a large mixing bowl, whisk the eggs and heavy cream until they are light, airy, and slightly frothy. This should take about 2 minutes with an electric mixer or a bit longer by hand.
- Gently fold in the crumbled bacon, chopped kale, shredded cheddar, onion, Herbs de Provence, salt, and pepper.
- Stir until just combined.
- Pour the egg mixture into a greased, 7-inch oven-safe baking dish.
- Pour 1 cup (240 ml) of water into the inner pot of your Instant Pot and place the metal trivet inside.
- Carefully lower the baking dish onto the trivet. Secure the Instant Pot lid, set the steam release handle to the Sealing position, and select the Pressure Cook or Manual setting.
- Cook on High pressure for 20 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Carefully open the lid and use oven mitts to remove the hot dish.
- Let it cool for a few minutes before slicing and serving warm.
- Don't have Herbs de Provence? You can make your own blend with dried thyme, rosemary, and savory, or simply use an Italian seasoning blend as a substitute.
