Looking for a speedy, satisfying breakfast that fits neatly into your keto diet? Keto baked eggs florentine might be just what you need. Essentially, this dish is a baked version of eggs florentine, meaning it pairs eggs with wilted spinach, cream, and a sprinkling of cheese. The result is a savory, protein-packed meal that gives you a comforting start to the day without piling on the carbs.
You can whip up this recipe in under 30 minutes, making it ideal for busy mornings or a casual weekend brunch. Even better, the ingredients are simple staples you probably already have in your kitchen. Let’s dive in and see how you can create this quick, delicious breakfast.
Ingredients
- 4 large eggs
- 2 cups fresh spinach (roughly chopped)
- ¼ cup heavy cream
- ¼ cup shredded mozzarella (or your favorite keto-friendly cheese)
- 1 tablespoon butter or olive oil (for greasing)
- Pinch of salt and pepper to taste
- Optional: A pinch of nutmeg for subtle warmth
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or four small ramekins with butter or olive oil.
- Warm a pan over medium heat, then wilt the spinach for a minute or two. Sprinkle salt and pepper as it cooks.
- Divide the wilted spinach evenly among your baking dish or ramekins.
- Crack an egg on top of the spinach in each section. If you’re working with one large dish, simply space your eggs out evenly.
- Pour the heavy cream around the eggs, making sure not to drown them. The cream will help form a rich, velvety texture as it bakes.
- Top each egg with shredded cheese. If you like a touch of spice, consider adding a light sprinkle of nutmeg.
- Bake for 12 to 15 minutes, or until the egg whites are set but the yolks remain slightly runny. For a firmer yolk, continue baking for another 2 to 3 minutes.
- Let your baked eggs cool for a minute or two, then serve warm.
Nutrition Facts
Below is an approximate breakdown per serving (assuming four servings), which can vary based on the ingredients you use:
- Calories: ~220
- Protein: ~14g
- Fat: ~16g
- Carbs: ~3g
- Fiber: ~1g
This low-carb profile highlights why keto baked eggs florentine is perfect if you’re looking to keep ketosis on track while still indulging in flavorful meals.
Final Thoughts
You’ll love how this recipe keeps things simple while satisfying your appetite. The best part is that you can easily tweak the flavors. Perhaps add cooked mushrooms, a sprinkle of fresh herbs like chives or parsley, or a dash of hot sauce for more zing. Since this dish bakes in one pan (or individual ramekins), cleanup is a breeze too.
If you’re often rushed in the morning, it’s handy to prep the spinach beforehand. Then, all you have to do is assemble the ingredients and pop them in the oven. This fuss-free approach helps you stick to your keto diet without feeling overwhelmed.
Frequently Asked Questions (FAQs)
- Can I use frozen spinach?
Absolutely. Just thaw and drain any excess moisture before adding it to the dish. If you skip this step, the extra liquid might make your eggs too runny. - What type of cheese works best?
Mozzarella is a popular choice, but cheddar, Gruyere, or even a mix of your favorites all work well. Pick a cheese you enjoy, because it will impact the flavor of the whole dish. - How do I store leftovers?
Let everything cool, then cover and refrigerate for up to two days. When you’re ready to eat, reheat in the oven at a low temperature (around 300°F or 150°C) until warmed through.
Feel free to experiment with seasonings and make this recipe truly your own. Enjoy starting your day with a warm serving of baked eggs that fit nicely into your keto lifestyle. Bon appétit!
4
servings15
minutes15
minutes220
kcalIngredients
4 large eggs
2 cups fresh spinach (roughly chopped)
1/4 cup heavy cream
1/4 cup shredded mozzarella (or your favorite keto-friendly cheese)
1 tablespoon butter or olive oil (for greasing)
Pinch salt and pepper to taste
Optional: A pinch of nutmeg for subtle warmth
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or four small ramekins with butter or olive oil.
- Warm a pan over medium heat, then wilt the spinach for a minute or two. Sprinkle salt and pepper as it cooks.
- Divide the wilted spinach evenly among your baking dish or ramekins.
- Crack an egg on top of the spinach in each section. If you’re working with one large dish, simply space your eggs out evenly.
- Pour the heavy cream around the eggs, making sure not to drown them. The cream will help form a rich, velvety texture as it bakes.
- Top each egg with shredded cheese. If you like a touch of spice, consider adding a light sprinkle of nutmeg.
- Bake for 12 to 15 minutes, or until the egg whites are set but the yolks remain slightly runny. For a firmer yolk, continue baking for another 2 to 3 minutes.
- Let your baked eggs cool for a minute or two, then serve warm.
