Keto Egg Bake

Keto Egg BakeEggs and bacon or eggs and sausage with black or collagen coffee are typical keto breakfasts, but this keto egg bake is a nutrient-dense and satiating option for a weekend morning when you have a bit more time. Weave it into your Sunday meal prep routine, bake it, cool it, portion it and wrap in parchment paper, and store it in the refrigerator. On busy weekday mornings, take a portion out of the fridge to warm up on the counter, or to heat for a few minutes in the oven or toaster oven. Re-wrap the portioned egg bake in the parchment paper, grab a napkin (don’t forget your travel coffee mug), and you have breakfast on the go.

Instead of the hash browns or bread cubes you might typically find in an egg bake or breakfast casserole, we used grated turnips, but you could also substitute grated parsnips, zucchini, or even carrots or sweet potatoes if you want a Primal egg bake. We used ground chicken, but you could also use ground turkey, beef, sausage, bison, or lamb. Same thing for the other vegetables—instead of kale and cabbage, you could use Swiss or rainbow chard, shredded Brussels sprouts, or baby spinach.

Keto Egg Bake

Servings: 6

Time: 50 minutes

Ingredients

Keto Egg Bake

  • 2 ½ cups turnips (about 2-3 turnips), grated
  • 2 tablespoons Primal Kitchen Extra Virgin Olive Oil or Avocado Oil
  • 1 lb. ground meat of choice (we used ground chicken)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup shallots, diced
  • 3 cups greens of choice (we used a kale/cabbage slaw mix)
  • 2 tablespoons dill, chopped
  • 8 eggs

Instructions

Preheat your oven to 350ºF. Grate the turnips on a box grater. Press the grated turnip between two pieces of paper towel to remove any excess water, then measure the grated turnips to get 2 ½ cups worth.

Keto Egg Bake

Heat the oil in a pan over medium heat. Once hot, add the shallots and sauté for 2–3 minutes. Add the ground meat and break it up in the pan to encourage the meat to brown. As the meat cooks, season it with salt and pepper.

Keto Egg Bake

Once the meat is browned and cooked through, add in the turnips and sauté for 3–5 minutes, or until the turnips begin to soften. Add the greens and dill and stir until the greens are wilted. Season with salt to taste. Remove the pan from the heat and allow it to cool slightly.

Whisk the eggs in a bowl with a sprinkle of salt and pepper. Pour the eggs in the pan with the meat until everything is combined. Pour the egg mixture into a greased or parchment-lined baking dish. Bake for 25–30 minutes, or until the center of the bake is firm and cooked through. Allow to slightly cool before cutting into 6 sections and serving.

Keto Egg Bake

Nutrition Information per serving (? of egg bake, assuming ground chicken is used):

Calories: 283
Total Carbs: 7 grams
Net Carbs: 4 grams
Fat: 19 grams
Protein: 24 grams

About the Author

If you'd like to add an avatar to all of your comments click here!

4 thoughts on “Keto Egg Bake”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. I hosted a lot of dinner parties in the 90s, and the Persian omelette — a pretty similar concept — was my go-to dish. It’d be good for me if they got popular. Kuku sabzi and kuku aubergine (leave a lot of time to dessicate the eggplant) from the frugal gourmet on our immigrant ancestors were my recipes

  2. Sounds lovely! You can make all sorts of similar things, and call them Crust-less Quiches, and serve them to anyone, keto or not.

  3. Wow, I just made a version of this. Soooo good! I used a mild breakfast sausage, sweet potatoes, spinach, onions and peppers. Used 10 eggs and added some nutritional yeast. Used rubbed sage for the seasoning since I love it with sweet potatoes.
    Can’t wait to share this with my family (maybe LOL)