Cheesy Egg Toast - Easy Keto Breakfast | 3g Net Carbs

⏲ ~17 min total · prep 11 · cook 6 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 1/2 cups shredded whole-milk mozzarella
• 3/4 cup blanched almond flour
• 2 large eggs, divided
• 1/2 tsp baking powder
• 1/4 tsp garlic powder
• 1/3 cup shredded sharp cheddar
• 1 tbsp chopped fresh chives
• 1 tsp butter, for the pan

Instructions

1. Heat the oven to 375°F and line a small baking sheet with parchment; rub the parchment with the butter.
2. Microwave the mozzarella in a medium bowl for 45-60 seconds, until fully melted and stretchy, and stir it into a smooth mass.
3. Work the almond flour, baking powder, garlic powder, and 1 of the eggs into the melted cheese with your hands until a soft dough forms.
4. Divide the dough in half and pat each piece into a 3 1/2-inch square about 1/2 inch thick on the sheet; press a deep 2 1/2-inch well into the center of each square, packing the dough up around the hole so it holds its shape.
5. Bake 8 minutes, until the squares are puffed and golden at the edges.
6. Crack the remaining egg into each hole, letting the white spread around the yolk, then top the whites with the cheddar and chives.
7. Return to the oven 6-7 minutes, until the whites are just set and the yolks still jiggle. Serve immediately.

Why this recipe works

• Melted mozzarella dough Melted whole-milk mozzarella worked by hand with almond flour and one egg makes a soft, pliable dough. It bakes into a square sturdy enough to hold a well of egg.
• The packed well A deep 2 1/2-inch hollow, with the dough packed up around it, gives the egg walls to sit in. Shallow wells overflow across the pan.
• A two stage bake Eight minutes sets the dough before the egg goes in, then 6 to 7 more cooks the white while the yolk stays loose. One long bake does neither job well.

Tips for making this recipe well

Melt the cheese fully

Forty-five to sixty seconds in the microwave, until it stretches and stirs into a smooth mass. Cool shreds in the mix turn into hard spots in the baked square.

Work it by hand

Spoons push the dough around; your fingers blend it. Knead the flour and egg into the cheese until no dry patches remain.

Butter the parchment

A thin film keeps the squares from welding to the paper during the first bake. Melted cheese dough grabs hard.

Build the wall high

Press the 2 1/2-inch well deep and pack the dough up around it. The rim is what holds the white in while the yolk settles center.

Trust the jiggle

Pull the pan when the whites set and the yolks still wobble. They carryover-set on the way to the table, which is why the recipe says serve immediately.

Serving suggestions

Serve it the minute the second bake ends, on a warm plate, with a fork and nothing else required. At 3 g net carbs it is a complete breakfast rather than a side dish. The cheddar and chives go on before the eggs return to the oven, so they melt onto the whites and stay put. If you want heat, red pepper flakes scattered over the cheese before baking disappear into it and leave warmth behind.

Storage and meal prep

These want to be eaten the minute they leave the oven; the loose yolk is the reason there is no make-ahead assembly. Leftover squares keep 3 to 4 days covered in the fridge and reheat in the 375°F oven until hot through. The baked squares on their own, before any egg goes in, freeze well for 2 to 3 months. Thaw overnight, rewarm, and top them with a fresh fried egg cooked while they heat.

Variations worth trying

• Bacon crumble top Scatter a tablespoon of cooked crumbled bacon over the cheese before the second bake. It crisps against the egg white as it finishes.
• Garlic butter finish Brush the baked squares with melted butter and a pinch of the garlic powder after the first 8 minutes. The edges come out of the second bake tasting of garlic toast.
• One big square Pat the whole dough into a single 5-inch square with one large well. Add both eggs and extend the second bake a couple of minutes; it serves two.

Frequently asked questions

My egg overflowed the well. What happened?

The well was too shallow. Press a deep 2 1/2-inch hole and pack the dough up around it; the rim has to hold the white as it spreads.

Why did my dough turn oily?

The mozzarella was not fully melted and stirred smooth before the flour went in. Unmelted shreds release their fat as the squares bake, and it pools on the parchment.

Can I cook the yolks harder?

Yes, give the second bake 2 or 3 extra minutes and the yolks set through. The whites finish first, so watch that they do not toughen while you wait.

Can I add other toppings?

Cooked, dry ones work: crumbled bacon, diced ham, sliced green onion. Wet raw vegetables steam in the second bake and water-log the dough.

Why rub butter on the parchment?

The mozzarella squares stick hard to dry paper during the first bake. The thin film of butter lets them release whole when you lift them.

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