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Hey guys! I’m so excited to share this recipe with you today. Not just because it’s really delicious but also because it’s so freaking easy to make. AND it’s perfect for both brunch or dinner or basically any time you need to eat something delicious. I love these flavors so much, so an egg bake studded with crispy bacon and melted gruyere was a mouthwatering no-brainer.
Bacon Gruyere Egg Bake
This recipe is perfect for those nights that you don’t know what to make for dinner and you forgot to take out meat to thaw (please tell me you do this too!) and you just need to throw something together. But this would also be 100% perfect to make for, say, Mother’s Day brunch. And it’s so difficult to screw up, you can trust your cooking-novice husband or teenager to put it together.
The other awesome thing about this recipe is that there are only 2 net carbs per serving (seriously, macros on pointe!) but it totally passes for a regular, non-keto meal so you can serve this to guests without alerting them to its low-carb nature. #winning
The Bacon
Ok, first you need to cook up some bacon. A whole 12 oz package. You can cook this however you like, but when I cook up that much bacon at once, I like to bake it in the oven.
To do this, line a half sheet pan with foil and top it with a large rack like this one. Spray this with cooking spray (it logically seems like bacon is greasy enough to not stick to a rack, but unfortunately I’ve learned from experience that this is NOT the case) and lay out your bacon. Bake it at 350° for 15-25 minutes (depending on your oven and how thick your bacon is) until it reaches your desired doneness.
When it’s done, give it a rough chop.
The Eggs
Ok, now you’re going to throw together your eggs and sour cream. Whisk this up until it’s fully homogenous.
Then you just throw in the chopped bacon, gruyere, green onions, parsley, and salt & pepper.
Fold this all in to the egg mixture and you’re good to go.
A tip about the cheese: Gruyere can be a little pricey, but Trader Joe’s has a cheddar-gruyere blend that also works really well here and is significantly cheaper. Of course, you can use any cheese you like here if gruyere just isn’t your thing.
Then you just pour it into a greased 9×13 pan and bake it up!
Isn’t that just the easiest? And OMG guys, it smells so good.
It’s got a really lovely light texture from the sour cream, and those bits of bacon in every bite are heaven.
Serve it up with a pretty green salad and you’ve got yourself a delectable dinner you can throw together in less than an hour with minimal work.
*wipes drool off the keyboard*
Uh, excuse me. I need to go make this again right now.
Bacon Gruyere Egg Bake
This super easy egg bake is perfect for brunch or a weeknight dinner!
Ingredients
- 8 large eggs
- 1 cup (240 mL) sour cream
- 12 oz (340g) bacon, cooked and chopped
- 8 oz (225g) shredded gruyere (see note about cheese)
- 1/4 cup (60 mL) sliced green onions
- 2 tsp dried parsley
- 1 tsp salt
- 1/4 tsp fresh ground black pepper
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13 pan with cooking spray. (You can use a different shape casserole dish, but be aware that it may affect cooking time.)
- Whisk together eggs and sour cream until fully incorporated. Fold in the remainder of the ingredients and pour into prepared dish.
- Bake for 30-40 minutes, or until eggs are completely set and lightly browning on to
Notes
Gruyere can be a little pricey, but Trader Joe’s has a cheddar-gruyere blend that also works really well here and is significantly cheaper. Of course, you can use any cheese you like here if gruyere just isn’t your thing.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 324Total Fat: 25.8gSaturated Fat: 12gSodium: 530mgCarbohydrates: 2.1gNet Carbohydrates: 2gFiber: 0.1gSugar: 1.4gProtein: 20.5g
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Girl, this is delicious! I skipped the green onions but sprinkled fresh chives from my garden on top. 5 stars! Thanks for the inspiration. 🙂
Fresh chives sound amazing! I’m glad you liked it!
Do you think that plain non-fat greek yogurt would be a good substitute for sour cream?
I think it could work, but it will definitely be less flavorful without the fat. If you’re looking to be ketogenic, the extra fat is important. But if you’re not, I think it would still bake up just fine.
Can this be frozen? Before or after baking?
Yes! These freeze perfectly after baking! At the very bottom of the recipe card there are instructions for reheating under “Notes.” 🙂