Ham Mushroom and Spinach Keto Baked Egg Slice

Looking for a light keto breakfast recipe that you can prep or make on the weekend?

Then, try this low carb ham, mushroom, spinach, and onion, baked egg slice. It is delicious, and easy to make.

And

Unlike most baked egg styled dishes, it is dairy-free and one of those meals where you can use up any leftover ingredients.

It is perfect if you prepare your weekly meals on weekends and you can easily enjoy them for breakfast, brunch, lunch, or even dinner.

Also, check out more meal prepping tips.

Ham, mushroom, spinach, and red onion baked egg slice

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Nutritional Value

The recipe serves 6 and the macros for one serving is as follows...

  • Calories - 146 
  • Net Carbs  -  3.3 gram 
  • Fat  -  9 grams
  • Protein  -  12 grams


These are estimates based on the specific ingredients used in this recipe. As always check your own macros with a tool like MyFitnesssPal.

I love how easy it is to prepare my egg slices over weekends so that I always have an easy keto-friendly meal when I don't have much time to cook on busy weekdays.

Want to know more about egg and their value to a keto diet? Then read:

How Important Are Eggs to a Keto Diet

Scroll down for more ingredient options and how to add more fat if you want to...

Printable Recipe

Yield: 6

Egg Bake

Low carb ham, mushroom, spinach, and onion baked egg slice

Dairy-free low carb ham, mushroom, and spinach baked egg slice

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • 6 large eggs
  • ½ a cup of almond milk
  • Course Himalayan salt to taste
  • 1 teaspoon of smoked paprika
  • 6 ounces of sliced and diced leg ham
  • 1 cup of sliced mushrooms
  • 1½ cup of baby spinach
  • 1 diced small red onion

Instructions

Prepare and Bake Egg Slices

  1. Preheat your oven to 400°F.
  2. Line a baking pan or dish with parchment paper.
  3. Add the eggs, almond milk, salt, and paprika into a medium-sized mixing bowl.
  4. Whisk until well combined and set aside.
  5. Add the diced ham to the baking sheet.
  6. Follow that with the mushroom slices, the baby spinach, and red onion.
  7. Spread these ingredients evenly throughout the pan.
  8. Pour the egg mixture over.
  9. Bake for 20 minutes.
  10. Leave to rest for 5 minutes.

Cut in squares and serve on a bed of spinach or store in an airtight container.

Notes

These slices should keep in the refrigerator for 3 to 4 days.

Scroll down for more breakfast ideas...

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 146Total Fat: 9gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 4.2gNet Carbohydrates: 3.3gFiber: 0.8gSugar: 0gProtein: 12g

Nutritional information can vary depending on the specific ingredients you use. Always double-check with a carb calculator like MyFitnessPal.

Tips and Ideas

Add More Fat

Eggs may be the perfect protein, but if your goal is to have keto macros for every meal, then you'll want to add more fat to your egg slices.

Firstly, you don't need to have perfect keto macros for every meal. So, you don't need to add fat.

However, if you want to add fat, add half an avocado. That can easily double the quality fat in this meal. 

If you don't mind dairy, replace the almond milk with two tablespoons of full fat cream or add a tablespoon of butter.

Or add a few ounces of grated cheddar cheese on top of your slice.

This is a small breakfast meal that you can easily turn into a substantial meal if you add more fat.

Use up those Unused Ingredients

Have any peppers or zucchini that you don't know what to do with? Add them to your slice.

With zucchini make sure they are dried probably. You don't want your egg slice to become watery. 

Have excess zucchini? Then you'll probably want to check out these zucchini recipe ideas.

Keto Egg Bake Low Carb and Dairy-free Family Meals

You can never have enough Egg Breakfast Recipes, so save it NOW!

Noline
 

Noline is a therapeutic reflexologist who converted to the keto lifestyle after losing 55 pounds without counting calories or starving herself. She is a student of Professor Tim Noakes and the Nutrition Network and feels compelled to share the low-carb lifestyle with as many people as possible. She does this at Essential Keto where she shares resources, recipes, and her experiences, whilst working on losing that last 10 pounds.

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