Baked Cream Cheese Egg Loaf (French Toast Style)
This Baked Cream Cheese Egg Loaf is a fluffy, low-carb, high-protein breakfast option that mimics French toast when toasted. It’s diabetic-friendly, gluten-free, and perfect for meal prep or a satisfying morning meal.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Ingredients
- 8 large eggs
- 1 block (8 oz) cream cheese, softened
- 4 tsp unsalted butter, softened
- 1 tsp vanilla extract
- Sugar-free syrup (for topping, optional)
- Cinnamon or nutmeg (optional, for flavor)
Instructions
- Preheat the oven to 375°F (190°C) and grease or line a loaf pan.
- In a blender or mixing bowl, combine eggs, cream cheese, butter, and vanilla. Blend or beat until smooth and frothy.
- Pour the mixture into the prepared loaf pan.
- Bake for 40–45 minutes, or until the center is set and a toothpick comes out clean.
- Allow the loaf to cool for at least 15 minutes, then slice into thick pieces.
- Toast slices in a skillet or on a griddle until golden on both sides.
- Top with sugar-free syrup and a sprinkle of cinnamon if desired.
Notes
- Add cinnamon, pumpkin spice, or nut butter to the batter for added flavor.
- Make it savory by skipping vanilla and adding shredded cheese and herbs.
- Store in the fridge up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg
