Breakfast, Recipes

keto/Low Carb Egg Bake (with variations)

We’ve been traveling a lot more and after our last post about traveling in our travel trailer while being low carb, we’ve not only improved some things about our packing but we even upgraded to a larger camper! One thing that remains a staple, though is our Green Chili Egg Bake. It’s cheesy and satisfying and perfect to prep ahead and have as a grab and go breakfast (or lunch).

I have made this every time we go glamping with our friends and family. The egg bake can be made ahead and is perfect to feed a crowd. Plus, cooking eggs on a small propane grill or charcoal grill is never fun (oh the cleanup)!! 😤 Usually, I make the bake a day or two before, then reheat it in our camper microwave, or it could be re-heated in a covered pan or foil over a grill (just flip every now and then).  It is great on its own or sometimes we make tacos out of it in low carb tortillas if we’re doing more ‘low-carb’ vs. ‘strict keto’!

I am writing down the base, but there are so many variations you can do as well (I’ve put down some options below the recipe). It’s super hearty to add in some pre-cooked breakfast sausage or ham, peppers or onions. Whatever you’re in the mood for. One of my favorites is ‘migas’ style. Migas (the way I know it) is very popular at Tex-Mex restaurants, Austin specifically where it’s usually tacos with the eggs scrambled with onions, tomatoes, jalapenos, cilantro, cheese and leftover tortilla chips. To make my bake keto, I leave out the tortilla chips of course.😉

I only got photos of the Migas version, but will add more down the road.

Green Chili Egg Bake (Keto/Low Carb)

1 Tbsp Kerrygold Butter
10 Eggs
1.5 blocks of Cream Cheese (I use Philadephia)
4 oz of Monterey Jack Cheese, Shredded
4 oz of Sharp Cheddar, Shredded
6 oz of Roasted, Diced Green Chilies (I like the 505 Southwestern from Costco) – NOTE: use 4-5 oz if you’re not into spicy.
1 tsp of Baking Powder
Salt & Pepper

Preheat your oven to 375 degrees. Liberally line a 9×12 pan with butter. Put your eggs, cream cheese, baking powder, salt and pepper in a blender and whir until combined (no lumps if you can help it) and frothy. In the meantime, put the cheeses and diced green chilies in the pan. Pour the egg mixture evenly over the pan with the cheese and chilies. Use a utensil to mix a little so the egg is distributed throughout. Bake for 40 minutes or until browned and set in the middle.

Serves: 12 

Estimated Nutrition Stats: Calories – 210 | Carbs 4g | Net carbs – 4g | Fat 17g | Protein 12g | Fiber 0g.

NOTE: The nutrition stats I get are after putting the recipe in MyFitnessPal.com. I do the best I can with what I’ve input, but I cannot guarantee 100% accuracy.

Egg Bake Variations!

NOTE: the carbs will obviously shift from the above, but hopefully it gives some ideas to spice it up!

  • Migas-style: Add in chopped onion, tomatoes, jalapeno & cilantro. The photo shown is actually the migas version. Top with avocado and salsa.
  • Meat-Lovers: Add in a 1/2 lb of cooked ground breakfast sausage and 4+ slices of cooked chopped bacon. 🥓
  • Southwest style: Add in a 1/2 lb cooked mexican chorizo, chopped roasted poblano peppers and cilantro.
  • Denver (Western)-style: Add in chopped ham or Canadian bacon, green bell peppers and onion. Perhaps sub one of the cheeses for swiss.
  • Veggie-heaven: Add in a quick saute of mushrooms, onion, broccoli, red bell peppers, tomatoes…really whatever is your fav! Top with sliced avocado.
  • I-Talian: Add in some chopped tomatoes, italian seasoning, prosciutto (or your favorite italian meat) and diced red bell pepper. Sub the cheddar cheese for mozzarella and top with fresh basil.

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