Cheesy eggs de Provence is a French-country breakfast bake perfumed with Herbs de Provence. Eggs and heavy cream beat light and fluffy, then fold with bacon, kale, cheddar, and onion before steaming to a silky set in the Instant Pot. Just 0.9g net carbs per serving and elegantly simple.
Cheesy Eggs de Provence
(Total Time: 30 MIN| Serves: 3)
Ingredients:
3 large eggs
½ small onion, finely chopped
½ cup bacon slices
¼ cup heavy cream
½ cup fresh kale, chopped
½ cup cheddar cheese
Spices:
1 tsp (5 ml) Herbs de Provence
¼ tsp sea salt
¼ tsp black pepper, ground
Directions:
- In a large mixing bowl, combine eggs and heavy cream. With a paddle attachment, beat on high speed for 2 minutes or until light and fluffy mixture. Now, add bacon, kale, and cheddar cheese. Season with salt, pepper, and Herbs de Provence. Mix well again and transfer the mixture to the oven-safe baking dish.
- Plug in your instant pot and pour 1 cup (240 ml) of water in the stainless steel insert. Set the trivet and place the baking dish on top.
- Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 20 minutes. Cook on “High” pressure.
- When done, release the pressure naturally and open the lid.
- Carefully remove the dish from the pot and chill for a while before serving.
Per Serving(Calories 205 | Total Fats 16.1g | Net Carbs: 0.9g | Protein 12.5g |Fiber: 0.4g)
Pro Tips
- Beat the eggs and heavy cream on high speed a full 2 minutes — that's what gives this bake its soufflé-like lift and light texture.
- Chop the kale finely so it wilts fully into the custard during the 20-minute cook instead of staying tough.
- Season with the Herbs de Provence before baking so the lavender-thyme aroma blooms through the whole dish.
- Chill the bake briefly before serving — it firms up into clean slices and the flavor settles beautifully.
Frequently Asked Questions
What is Herbs de Provence?
A classic French blend typically including thyme, rosemary, lavender, and marjoram. It's the fragrance that defines this dish.
Can I use spinach instead of kale?
Yes — chopped spinach wilts even faster. Kale holds a bit more texture against the creamy custard.
Is it keto?
Extremely — 0.9g net carbs and 12.5g protein per serving, with the cream and cheese supplying the fat.
How do I store leftovers?
Refrigerate up to 4 days. It's delicious cold in wedges or gently rewarmed for breakfast.
Recipe Card
Ingredients
Method
- In a large mixing bowl, combine eggs and heavy cream. With a paddle attachment, beat on high speed for 2 minutes or until light and fluffy mixture. Now, add bacon, kale, and cheddar cheese.
- Season with salt, pepper, and Herbs de Provence.
- Mix well again and transfer the mixture to the oven-safe baking dish.
- Plug in your instant pot and pour 1 cup of water in the stainless steel insert.
- Set the trivet and place the baking dish on top.
- Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 20 minutes.
- Cook on “High” pressure.
- When done, release the pressure naturally and open the lid.
- Carefully remove the dish from the pot and chill for a while before serving. Per Serving(Calories 205 | Total Fats 16.1g | Net Carbs: 0.9g | Protein 12.5g |Fiber: 0.4g)
