Can I Make This Recipe Dairy-Free?

Yes! Substitute the cheese with a dairy-free cheese alternative and replace the heavy cream with canned coconut milk or almond milk.

Can I Make This Recipe with Other Greens?

Absolutely! If you don’t have spinach or want a change, kale, Swiss chard, or even arugula can work here. Just make sure to cook them down first to remove any excess moisture.

How Long Does This Keep in the Fridge?

Stored in an airtight container, this breakfast bake will stay fresh in the fridge for 4-5 days.

Yep! Slice it up, let it cool completely, and wrap each slice in plastic wrap. Place all the wrapped slices in a freezer-safe bag, and it’ll keep for up to 2 months. To reheat, just pop a slice in the microwave for a minute or two, or reheat it in the oven.

How Do I Know When It’s Done?

Your bake is ready when the center is set (not jiggly) and the cheese on top is golden brown. A knife inserted into the middle should come out mostly clean.

Keto Spinach and Cheese Breakfast Bake: Simple Diet Recipe

Keto Spinach and Cheese Breakfast Bake

Print Recipe

A deliciously creamy and cheesy Keto Spinach and Cheese Breakfast Bake! This low-carb, high-protein casserole is perfect for meal prep, super easy to make, and a great way to start your day on the keto diet. Packed with spinach, eggs, and cheese, it’s flavorful, filling, and totally satisfying.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American, Keto, Low-Carb

Ingredients

Scale

10 oz fresh spinach (or about 5 cups)
8 large eggs
1 cup heavy cream
2 cups shredded cheese (mozzarella and cheddar recommended)
Salt and pepper to taste
Optional add-ins: ½ cup chopped onions, ½ cup diced bell peppers, cooked bacon or sausage crumbles (about ½ cup)

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, add a splash of olive oil and cook the spinach until wilted (3-4 minutes). For frozen spinach, make sure it’s thawed and squeezed dry.
In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until smooth. Stir in 1 ½ cups of shredded cheese, reserving the remaining cheese for the top.
Spread the spinach evenly in the baking dish. Add any optional ingredients (onions, peppers, bacon).
Pour the egg mixture over everything in the dish, ensuring it spreads evenly. Top with the remaining cheese.
Bake for 35-40 minutes or until the center is set and the cheese is golden brown.

Notes

Make Ahead: This bake is perfect for meal prep! Store slices in an airtight container in the fridge for up to 5 days.
Freezing Tips: Slice, wrap, and freeze for up to 2 months. Reheat individual slices in the microwave or oven.
Dairy-Free Option: Use dairy-free cheese and swap the heavy cream for coconut milk.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Serving Size: 1 slice (1/8 of bake)
Calories: ~300 Sugar: 1g Sodium: 350mg Fat: 25g Saturated Fat: 12g Unsaturated Fat: 10g Trans Fat: 0g Carbohydrates: 3g Fiber: 1g Protein: 14g Cholesterol: 200mg

Find it online: https://www.wellnesswarrior.org/keto-spinach-and-cheese-breakfast-bake/