Egg Loaf

About

This egg loaf is a fantastic Keto breakfast recipe that is perfect for making ahead for the whole week. Softened cream cheese is blended with melted butter and fresh eggs to make a creamy custard. The custard is poured into a pan and sprinkled with cinnamon, then baked to perfection. It can easily be sliced into perfect portions for macro counting or meal prepping. Not to mention it reheats well too.

Can I add sweetener to the mix?

Yes, you can add sweetener to the mix. Please opt for powdered sweetener instead of granular as it will dissolve better.

What do I use to blend the mixture?

To blend the mixture, please use an immersion blender or a traditional blender. The mixture will not be as smooth, but you can also use a hand mixer or stand mixer.

Why does the cream cheese have to be softened?

The cream cheese must be softened so it will blend into the eggs and butter seamlessly. This is not so much an issue if you use a blender, but having the cream cheese softened is crucial if you use a mixer.

Ingredients

8 oz cream cheese
8 tablespoon butter
8 large raw egg
1 teaspoon cinnamon

Instructions

Preheat an oven to 350 F. Grease an 8” x 10” pan with coconut oil or cooking spray. Soften the cream cheese in a bowl in the microwave for 30-40 seconds. To that bowl, crack the eggs and add the melted butter.
Blend with a stick blender or traditional blender. Pour into the prepared pan and sprinkle the top with the cinnamon. Bake for 25-30 minutes until puffed and cooked through. Allow cooling before attempting to remove the egg loaf from the pa and slicing it. If it is too warm, it will break easily.