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Creamy Baked Eggs with Leeks, Spinach and Bacon

Creamy Baked Eggs with Leeks, Spinach and Bacon recipe is a keto breakfast, great for meal prep and super tasty. As usual, it’s insanely easy keto recipe to make and perfect for a great start of the day.

Creamy Baked Eggs with Leeks, Spinach and Bacon recipe is a keto breakfast, great for meal prep and super tasty. As usual, it’s insanely easy keto recipe to make and perfect for a great start of the day.

You’ll love the runny eggs yolks, soaked in cream with fresh veggies and smoky bacon, all well seasoned with salt and freshly ground pepper. Serve it with a toasted in butter 90 second bread. Yum!

Creamy Baked Eggs with Leeks, Spinach and Bacon recipe is a keto breakfast, great for meal prep and super tasty. As usual, it’s insanely easy keto recipe to make and perfect for a great start of the day.

Ingredients for the keto baked eggs

Using simple ingredients to make delicious foods is why I love cooking so much. It’s a very inexpensive, budget-friendly keto meal that’s full of flavour.

  • 2 tbsp butter or olive oil
  • 2 eggs
  • 1 cup medium leeks about one medium leek
  • 1 cup fresh spinach
  • 1/4 cup bacon, cooked and chopped
  • 1/2 cup heavy whipping cream
  • 1/2 tbsp salt
  • freshly ground pepper

Creamy Baked Eggs with Leeks, Spinach and Bacon

Creamy Baked Eggs with Leeks, Spinach and Bacon recipe an easy keto breakfast, great for meal prep and super tasty. As usual, it’s insanely easy keto recipe to make and perfect for a great start of the day.
Course Breakfast
Cuisine American
Keyword baked eggs
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Calories 415kcal
Author Ioana Borcea from LowCarbSpark.com

Ingredients

  • 2 tbsp butter or olive oil
  • 2 eggs
  • 1 cup medium leeks chopped = 1 medium leeks
  • 1 cup fresh spinach
  • 1/4 cup bacon cooked and chopped
  • 1/2 tbsp salt
  • 1/2 cup heavy whipping cream
  • freshly ground pepper to taste

Instructions

  • Preheat the oven to 350F.
  • Grease 2 6-ounce ramekins with butter and set aside.
  • Heat the butter into a large skillet over medium-high heat and cook the leeks for 4-5 minutes, stirring occasionally.
  • Add the spinach and cook until it wilted for about 1-2 minutes. Take it off the heat. Season with salt and pepper, to taste.
  • Evenly divide sautéed leeks and spinach among the greased ramekins.
  • Carefully crack eggs into each ramekin. Top with 2 tbsp heavy whipping cream and sprinkle
  • Transfer them to the oven. Bake for 15-20 minutes or until the eggs are cooked to your liking.
  • Season with extra salt and pepper if needed and serve. I love to add red pepper flakes, chopped parsley or sugar-free hot sauce.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 5g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 278mg | Sodium: 1974mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 72.3% | Vitamin C: 11.6% | Calcium: 10.4% | Iron: 11.7%
Tried this recipe?Mention @LowCarbSpark or tag #lowcarbspark!
Ioana

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About me

Hello! My name is Ioana Borcea, and I'm here to provide you with mouthwatering recipes. This blog is all about sharing my favorite tested easy to make, delicious low-carb & keto, nutrient-dense recipes.

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