This simple egg loaf is such an easy way to add diversity to your low-carb lifestyle and to eat nutritious eggs when you may be burnt out of omelets and boiled eggs.
- 4 ounces of cream cheese, softened
- 4 tablespoons butter, softened
- 4 eggs
- Cinnamon (optional)
- Soften the cream cheese and butter by letting sit out at room temperature for at least an hour.
- Preheat often to 350 degrees.
- Mix the butter and cream cheese in a mixer or food processor until its creamy.
- By hand, or lightly in the blender, beat in the eggs until completely mixed in.
- Line with parchment paper or generously butter a loaf pan, and pour the batter in.
- Bake for about 30 minutes, until the top is lightly browned and risen in the pan.
I used a 9"x 7" pan for this size recipe, but it should be pretty flexible to adjust the size of the recipe and size of the baking dish. The loaf will rise when it's done but fall as it cools.
A little vanilla is a nice addition. You will see that adding vanilla to eggs is all that makes the distinctive flavor or smell of cake, so adding a little to anything with eggs will go a long way to making it taste like a dessert without adding any sweetener.
Another great option is to stir cinnamon in the batter, or whip up some cinnamon butter to put on top.
Enjoy these like Dutch pancakes or a bread replacement. This recipe is also the base for my zero-carb French toast.