Egg and Spinach Cloud Bake with Cheddar
A fluffy baked egg dish with sautéed spinach and sharp cheddar, perfect for a filling keto breakfast or brunch. This french-inspired keto (keto, low carb) ready in about 40 minutes pairs separated large eggs, roughly chopped fresh spinach leaves, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6, separated large eggs
- 3 cups, roughly chopped fresh spinach leaves
- 1 cup, shredded sharp cheddar cheese
- 1 tbsp unsalted butter
- 3/4 tsp, divided salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp, softened cream cheese
Instructions
- Step 1: Preheat oven to 350°F. Heat 1 tbsp unsalted butter in a skillet over medium heat. Add 3 cups roughly chopped fresh spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
- Step 2: In a large bowl, whisk 6 large egg whites with 1/2 tsp salt until stiff peaks form, about 3-4 minutes with an electric mixer.
- Step 3: In a separate bowl, whisk 6 large egg yolks with 2 tbsp softened cream cheese, 1/4 tsp garlic powder, 1/4 tsp salt, 1/2 tsp black pepper until smooth.
- Step 4: Gently fold the egg yolk mixture into the egg whites until combined, being careful not to deflate the whites.
- Step 5: Fold in the sautéed spinach and 1 cup shredded sharp cheddar cheese gently.
- Step 6: Pour the mixture into a buttered 8-inch baking dish and bake for 20-25 minutes until puffed and golden on top.
- Step 7: Let cool 5 minutes before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Egg and Spinach Cloud Bake with Cheddar take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Egg and Spinach Cloud Bake with Cheddar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep separated large eggs from drying out.
Can I substitute ingredients in Egg and Spinach Cloud Bake with Cheddar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Egg and Spinach Cloud Bake with Cheddar for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Egg and Spinach Cloud Bake with Cheddar keto?
Yes — this recipe is tagged keto, low carb, high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
