Creamy Baked Eggs with Leeks, Spinach and Bacon recipe is a delicious breakfast recipe, great for meal prep and super tasty. It’s an insanely easy recipe to make loaded with bacon, cream, and vegetables.
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!
Ingredients for 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 flavor.
- 2 tbsp butter or olive oil
- 2 eggs
- 1 cup medium leeks about one medium leek
- 1 cup fresh spinach
- 1/4 cup bacon
- 1/2 cup heavy whipping cream
- 1/2 tsp salt
- freshly ground pepper
How to Make Baked Eggs aka “Oeufs en cocotte”
This french recipe is super easy to make and it’s best served hot with a piece of toasted keto bread or chaffles.
Once you gathered all the ingredients we can start making these absolutely delicious baked eggs that will instantly turn you into a morning person.
- Preheat the oven to 350 ° F/180 ° F and grease 2 ramekins with butter.
- Sautee the leeks for about 5 minutes in butter.
- Add the spinach and stir just until wilted. Season with salt and pepper.
- Evenly divide sautéed leeks and spinach among the greased ramekins.
- Carefully crack one into each ramekin. Top with 2 tbsp heavy whipping cream, and sprinkle some crispy chopped bacon.
- 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.
Other Recipes You Might Like
- Easy Healthy Keto Egg Salad
- 2 Ingredients Cream Cheese Pancakes
- Breakfast Keto Egg Muffins
- 2 Ingredients Cream Cheese Pancakes
Creamy Baked Eggs with Leeks, Spinach and Bacon
Description
Ingredients
- 2 tbsp butter or olive oil
- 2 eggs
- 1 cup medium leek chopped
- 1 cup fresh spinach
- ¼ cup bacon cooked and chopped into small pieces
- ½ tsp salt
- ½ cup heavy whipping cream
- freshly ground pepper to taste
Instructions
- Preheat the oven to 350°F/180°C.
- 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 one egg into each ramekin. Top with 2 tbsp heavy whipping cream and add some crispy chopped bacon.
- 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.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
This recipe looks delicious! I must ask, though, do you really mean 1/2 Tablespoon of salt for these 2 servings, or should that be 1/2 teaspoon? The sodium level on your nutrition chart is extremely high in this recipe. Thanks for clarifying.
Sorry, I meant 1 tsp salt! I updated the nutrition facts. Thank you!