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.
Cuisine: American, French
Keyword: baked eggs
Author: Ioana Borcea from LowCarbSpark.com
2tbspbutter or olive oil
¼cupbaconcooked and chopped into small pieces
½cupheavy whipping cream
freshly ground pepperto 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.