Keto Veggie Enchilada Egg Bake

2 minutes read time


  • 6 large eggs
  • 1/2 cup diced zucchini
  • 1/2 cup diced bell peppers (any color)
  • 1/4 cup diced red onions
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded Mexican cheese blend (or a keto-friendly cheese of your choice)
  • 1/4 cup unsweetened almond milk (or any keto-friendly milk alternative)
  • 2 tablespoons avocado oil (or any keto-friendly cooking oil)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional toppings: sliced avocado, sour cream (or keto-friendly alternatives)


  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, add avocado oil and sauté the diced zucchini, bell peppers, and red onions until they become tender.
  3. In a mixing bowl, whisk together the eggs, almond milk, chili powder, cumin, garlic powder, salt, and pepper.
  4. Grease a baking dish with a bit of cooking oil.
  5. Spread the sautéed vegetables evenly in the baking dish.
  6. Pour the egg mixture over the vegetables in the dish.
  7. Sprinkle the diced tomatoes, sliced black olives, and shredded cheese on top.
  8. Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the eggs are set and the cheese is melted and slightly golden.
  9. Once cooked, remove the dish from the oven and let it cool for a few minutes.
  10. Garnish with freshly chopped cilantro.
  11. Serve the keto veggie enchilada egg bake warm, and if desired, top with sliced avocado or a dollop of sour cream (or keto-friendly alternatives).

This recipe is packed with flavorful vegetables, spices, and cheese, making it a delicious and satisfying vegetarian option for those following a keto diet. It can be enjoyed for breakfast, brunch, or as a light lunch or dinner. Feel free to adjust the ingredients and spices according to your preferences and dietary needs.