Have you got eggy keto bread? Then this one is for you! 😛
I came up with this recipe when I tried someone else’s keto bread recipe and it came out totally eggy and I didn’t want to use it for sandwiches or toasts… You can see how eggy it was in the video 😛
By the way, my keto bread recipe does not have an egg taste. Click HERE for the recipe 🙂
Of course, the bread doesn’t have to be eggy for this recipe! Please use your favorite keto bread.
As for the interior bread, eat as a snack 😛 or put it into a soup like croutons. There should be more other good ways!
I won’t put the nutrition facts for this recipe because it totally depends on your bread!
Cheesy Egg Breakfast Bowl / Keto / Low Carb / Gluten Free
- Keto bread (10 x 10 cm, 4 x 4 inch)
- 2 slices Ham (Chop up one slice)
- 3 tbsp Shredded Cheese (Mozzarella, Monterey Jack, or Cheddar)
- 1 Egg
- Black Pepper
- 2 tbsp Heavy Cream
- 1 tbsp Parmesan Cheese Powder
- Black Pepper
Preheat the oven to 200 C / 400 F.
In a small bowl, combine the heavy cream, parmesan cheese and black pepper and mix well. Set aside.
Cut off the top of your bread so that it’s 2.5 - 3 cm (1+ inch) high.
Remove the interior bread, leaving about 0.8 mm (1/3 inch) around all sides.
Add the ham to the base of the bread and then shredded cheese.
Pour in half of the sauce.
Add the egg.
Sprinkle the chopped ham.
Pour in the remaining of the sauce.
Sprinkle more shredded cheese and black pepper on top.
Bake for 10 minutes.
If you are not a fan of runny eggs, simply bake for another 3 minutes or so.
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