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    Home » Recipe Index » Breakfast Recipes

    Individual Egg Bakes

    by Jennifer Banz · Updated: Nov 17, 20256 Comments
    Recipe Print Pin

    Perfect for meal prep, these individual egg bakes are high in protein and can be customized to everyone's tastes. Air fryer as well as oven and microwave instructions are provided.

    Recipe Card

    Creamy cheesy baked keto eggs in ramekins for low carb breakfast or snack. Perfect for keto, Atkins, and low carb diets.

    Individual Egg Bakes

    Author: Jennifer Banz
    Rate Print SaveSaved! Pin
    Prep 5 minutes mins
    Cook 15 minutes mins
    Total 20 minutes mins
    Breakfast has never been easier. These individual egg bakes are high in protein, completely customizable, and can be made in the air fryer, oven, or microwave.
    Servings 1
    Course Breakfast
    Cuisine American

    Ingredients

    • ¼ cup shredded cheese
    • 2 slices bacon (I use pre-cooked microwaveable bacon) cooked until crispy and diced
    • 2 large eggs
    • ¼ cup milk
    • salt and pepper
    • 1 tablespoon diced bell pepper

    Equipment

    • 8 ounce ramekins I like these that are linked because they have storage lids for simple meal prep.

    Method

    1. Preheat the oven to 350F or preheat your air fryer to 300F. Coat the inside of an 8 ounce ramekin with cooking spray. Layer the cheese and bacon on the bottom of the ramekin. Set aside. (note: the bacon, cheese, and bell pepper are all optional. You can add whatever mix-ins you like.)
    2. Whisk together the eggs and milk in a small mixing bowl. Season with salt and pepper and stir once more. Pour the egg mixture in the ramekin on top of the cheese and bacon. Top with the diced bell pepper. (Note: you can whisk the eggs and milk in the ramekin but I prefer to whisk in a bowl so I don't make a mess.)
    Air Fryer
    1. Position the ramekin in the air fryer basket and cook for 5 minutes. Check the egg bake and if it is starting to brown on top, place a sheet of foil on top so the top does not get too brown. Continue to cook for an additional 10 minutes or until an internal temperature thermometer inserted in the center reads 165F.
    Oven
    1. Place the ramekin on a small baking sheet. Bake in the oven for 25 minutes or until an internal temperature thermometer inserted in the center reads 165F.
    Microwave
    1. Place the ramekin in the center of the microwave and cook on high for 1 to 2 minutes or until an internal temperature thermometer inserted in the center reads 165F.

    Nutrition

    Calories363Carbohydrates3gProtein29gFat26gFiber0g

    Did you make this recipe?

    Leave a comment or rating below!

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      Recipe Reviews




    1. Autumn Taylor says

      January 30, 2026 at 7:49 am

      How long will this last in fridge or can you freeze? Cook before and reheat and option?

      Reply
      • Jennifer Banz says

        January 30, 2026 at 9:08 am

        I would refrigerate up to 1 week.

        Reply
    2. marie says

      January 03, 2026 at 10:39 pm

      How long do you microwave for when heating up if prepping for the week?

      Reply
      • Jennifer Banz says

        January 05, 2026 at 2:45 pm

        I would do 1 to 2 minutes

        Reply
    3. Azanna says

      November 09, 2025 at 8:45 am

      How would ham substitute?

      Reply
      • Jennifer Banz says

        November 17, 2025 at 11:15 am

        Ham would work perfectly.

        Reply

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