Creamy, cheesy and indulgent, these keto Baked Eggs Florentine with Ham are an instant brunch classic. With a touch of cream, a sprinkle of parmesan, bright spinach, and salty ham, this dish is pretty nearly bliss.
It might sound and look fancy, but there’s nothing frou-frou about this humble dish of eggs, spinach, ham, and cream. Oh, and don’t forget the cheese the cheese puts this keto Baked Eggs Florentine with Ham recipe over the top!
On the table in about 30 minutes, the toughest part about making this keto breakfast recipe is wilting the spinach and then draining it. Oh, that and waiting for the keto baked eggs to cook while you salivate over the amazing aromas coming out of the oven!
Spinach, ham, cheese and cream – it’s a magical combination of ingredients, and with this easy-to-make keto baked eggs cups, you can impress your family, friends and even yourself with this amazing keto breakfast recipe.
- Butter – I use salted butter.
- Deli ham – Or you can use leftover ham.
- Spinach – Fresh baby spinach works best.
- Heavy whipping cream
- Parmesan cheese – Shredded or grated.
How to Make keto Baked Eggs Florentine With Ham
For a complete list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.
- Rinse the baby spinach and add it to a large skillet. Cook it over medium-high until it is wilted.
- Transfer the spinach to a strainer and let it cool enough to handle, then gently squeeze the water from it.
- Line up some ramekins or small baking dishes, then butter the insides.
- Add the sliced ham to the bottom of the ramekin. It’s OK if the ham reaches up the sides of the dish.
- Divide the squeezed spinach among the ramekins, pressing it down slightly but don’t pack it in.
- Top each ramekin with a freshly cracked egg, a drizzle of heavy whipping cream, and a tablespoon of Parmesan cheese. Freshly ground pepper is great on top, too, but you don’t need extra salt because the ham and cheese are salty.
- Transfer the ramekins to a baking sheet and bake at 375-F for about 12-15 minutes or until the eggs are set. Serve hot, and enjoy!
Make it A Meal
Chef Jenn’s Tips
- Make the spinach ahead of time, so it’s ready to go. You can even assemble the ramekins the day before and bake them when needed. Add an extra minute or two of baking time if they’re coming out of the fridge.
- Dress up this dish to impress and use the spinach from this Keto Steakhouse Creamed Spinach dish in place of the wilted spinach!
- Switch out the cheese – mozzarella, gouda, havarti, and even Pepper Jack are all great options in place of the Parmesan.
- This is also a gluten-free keto baked eggs recipe, provided there’s no gluten in your deli ham, and this low-carb baked eggs recipe is delish!
Can You Freeze Keto Baked Eggs?
Sadly, no. It won’t do well once you thaw it. Eggs tend to go kind of nasty in the freezer. However, you can freeze the components of this dish. I’ve made it with frozen and thawed spinach and frozen and thawed ham (just try to blot up some of the water from thawed ham before using it). Once baked, it won’t freeze well. Sorry!
Step By Step Process
Baked Eggs Florentine with Ham
- 2 tbps butter
- 8 slices deli ham
- 4 eggs
- 8 ounces spinach
- 3/4 cup heavy cream
- 1/4 cup parmesan cheese
- Grease the inside of four oven-safe individual size casserole dishes or ramekins with the butter.
- Rinse the spinach and wilt it over medium-high heat in a large skillet. Remove from the pan and put in a strainer. Use the back of a bowl or the back of a spatula to press out as much of the water as you can. This step can be done the night before, but you’ll need to add a few minutes of cooking time if you use cold spinach.
- Divide the ham and layer it inside each baking dish, placing the ham so that it comes up the inside of each dish.
- Top with 1/4 of the spinach, then add the egg. Drizzle with 3 tbsp of heavy cream, and 1 tbsp of Parmesan cheese. Add a few grinds of pepper.
- Put the casserole dishes onto a baking tray and bake in a pre-heated 375-F oven for about 12-15 minutes. Put under the broiler for the last minute or two to cook the top of the egg. Remove when the egg has reached your desired doneness.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana