The ultimate low-carb breakfast bake is a one-pan answer to weekend brunch and weekday meal prep alike: crispy bacon, wilted spinach, and plenty of cheddar baked into a creamy egg custard. It slices cleanly, reheats well, and tastes like far more work than it is. With 27 g of protein per serving, it keeps everyone full straight through lunch.
The Ultimate Low-Carb Breakfast Bake
Ready to transform your breakfast routine? Say goodbye to bland mornings and hello to this incredibly rich and savory Bacon and Spinach Egg Bake. It’s a simple, one-pan wonder that’s packed with flavor, perfect for a lazy weekend brunch or a quick weekday meal prep. Cheesy, creamy, and oh-so-satisfying, this dish is guaranteed to become a new family favorite.
Ingredients
• 8 large eggs
• 8 oz / 225 g fresh spinach
• 5 oz / 140 g diced bacon
• 5 oz / 140 g shredded cheddar cheese
• 1 cup / 240 ml heavy whipping cream
• 2 tbsp / 30 g (1.06 oz) butter
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions1. Prepare the Oven and Filling: Preheat your oven to 350°F / 175°C. In a large, oven-safe skillet over medium heat, cook the diced bacon until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving about a tablespoon of grease in the skillet. Add the fresh spinach to the skillet and cook for 1-2 minutes until it has wilted. Remove from heat.
2. Mix the Custard: In a large bowl, whisk together the eggs and heavy whipping cream until smooth and airy. Season generously with salt and pepper.
3. Assemble and Bake: Stir the cooked bacon, wilted spinach, and about three-quarters of the shredded cheese into the egg mixture. Pour everything into a greased 9×9 inch baking dish or back into your oven-safe skillet. Sprinkle the remaining cheese evenly over the top.
4. Bake to Perfection: Place in the preheated oven and bake for 25-30 minutes, or until the center is set and the top is beautifully golden brown. A knife inserted into the center should come out clean. Let it rest for 5 minutes before slicing and serving warm.
Nutritional Information
• Nutrition FactsPer Serving:
• Calories: 661
• Fat: 59g
• Carbohydrates: 4g
• Protein: 27g
Pro Tips
• For a richer flavor, use a mix of cheeses like Gruyère and sharp cheddar.
• Sauté diced onions or mushrooms with the bacon for an extra layer of savory depth.
• To avoid a rubbery texture, pull the bake from the oven when the center is just barely set; it will firm up as it rests.
• This dish is perfect for meal prep. Store individual slices in an airtight container in the fridge for up to 4 days.
FAQ
Q: Can I make this breakfast bake ahead of time
A: Yes, this dish is perfect for meal prep. You can store individual slices in an airtight container in the refrigerator for up to 4 days.
Q: What other ingredients can I add to this egg bake
A: For extra savory depth, you can sauté diced onions or mushrooms with the bacon. The recipe also suggests using a mix of cheeses, like Gruyère and sharp cheddar, for a richer flavor.
Q: How do I know when the egg bake is done
A: The bake is ready when the center is set and the top is golden brown. A knife inserted into the center should come out clean. This typically takes 25-30 minutes in a 350°F / 175°C oven.
Q: How can I prevent my egg bake from being rubbery
A: To avoid a rubbery texture, pull the bake from the oven when the center is just barely set. It will continue to cook and firm up as it rests for 5 minutes before you slice and serve it.
Pro Tips
- Whisk the eggs and heavy cream until smooth and airy before folding in the fillings — that air is what keeps the bake light instead of dense.
- Stir about three-quarters of the cheese into the egg mixture and save the rest for the top so you get melted pockets inside and a golden crust above.
- Wilt the spinach in the bacon grease left in the skillet for extra flavor, and squeeze out any excess moisture so the bake doesn't go watery.
- Pull the bake from the oven when the center is just barely set — it firms up during the 5-minute rest, and over-baking is what makes it rubbery.
- Store individual slices in an airtight container in the fridge for up to 4 days; a mix of Gruyère and sharp cheddar in place of plain cheddar makes the flavor even richer.
Frequently Asked Questions
Can I make this breakfast bake ahead of time?
Yes — it's built for meal prep. Store individual slices in an airtight container in the refrigerator for up to 4 days and reheat when needed.
How do I know when the egg bake is done?
It's ready when the center is set, the top is golden brown, and a knife inserted in the center comes out clean — usually 25-30 minutes at 350°F / 175°C.
How can I prevent my egg bake from being rubbery?
Take it out while the center is just barely set and let it rest 5 minutes before slicing. The residual heat finishes cooking it gently.
What can I add to this egg bake?
Sauté diced onions or mushrooms with the bacon for extra savory depth, or swap in a mix of Gruyère and sharp cheddar for a richer cheese flavor.
Recipe card below.
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The Ultimate Low-Carb Breakfast Bake
Ingredients
Method
- Directions1. Prepare the Oven and Filling: Preheat your oven to 350°F / 175°C.
- In a large, oven-safe skillet over medium heat, cook the diced bacon until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving about a tablespoon of grease in the skillet.
- Add the fresh spinach to the skillet and cook for 1-2 minutes until it has wilted.
- Remove from heat.
- Mix the Custard: In a large bowl, whisk together the eggs and heavy whipping cream until smooth and airy.
- Season generously with salt and pepper.
- Assemble and Bake: Stir the cooked bacon, wilted spinach, and about three-quarters of the shredded cheese into the egg mixture.
- Pour everything into a greased 9x9 inch baking dish or back into your oven-safe skillet.
- Sprinkle the remaining cheese evenly over the top.
- Bake to Perfection: Place in the preheated oven and bake for 25-30 minutes, or until the center is set and the top is beautifully golden brown. A knife inserted into the center should come out clean.
- Let it rest for 5 minutes before slicing and serving warm.
- Sauté diced onions or mushrooms with the bacon for an extra layer of savory depth.
