Easy Keto Egg Bake (Gluten-Free, Low-Carb)

A great way to finish of any leftover veggies or meats that you have in the fridge

Easy Keto Egg Bake (Gluten-Free, Low-Carb)

This is an easy, peasy meal that can be put together in under 30 minutes– great for meal prep, breakfast, lunch or even a quick supper. It’s also a great way to finish of any leftover veggies or meats that you have in the fridge.


  • 1/2cup Cheddar cheese, grated.
  • 1/2 cup White mushrooms, chopped.
  • 1 small Onion, diced.
  • 1 Roma tomato, diced.
  • 1/4 cup Broccoli *.
  • 12 Eggs, scrambled.
  • 3-4 tbsp Cream (without carrageenan, if possible).
  • 2-3 strips of Bacon, chopped.
  • Salt & pepper, to taste.

* feel free to add whatever veggies you have around.

In a large skillet or baking pan, cook up the chopped bacon. Remove the bacon from the skillet and add all the veggies. Toss till cooked and soft.

Remove from heat and let cool. While veggies cool off, whisk eggs with cream and salt & pepper to taste.

Pour egg mixture on top and with a fork, move the veggies around so the egg get in between the cracks. Sprinkle the chopped bacon and grated cheese on top and bake in preheated oven at 350F for 30 minutes.


Make this in a large skillet that is oven safe so you don’t have to wash too many dishes.

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