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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2 servings
- 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
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.
Serving: 1serving | Calories: 415kcal | Carbohydrates: 8g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 278mg | Sodium: 330mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3615IU | Vitamin C: 9.6mg | Calcium: 104mg | Iron: 2.1mg | Net Carbs: 7g