I present to you “The Eggster™”

I had too many tomatoes and yesterday I woke up determined to solve that problem. Went to Costco, grabbed eggs (on sale too!), and came home and got into it.

I thought it would be ~18 eggs at first.. then I dreamed big. I had 41 eggs ready to go but I scaled back to 37 (the perfect number) for a two-pan keto casserole packed with bacon, cheddar, spinach, and roasted tomatoes.

Since its a prototype (for me) the process kept me on my toes, but at a certain point it started to flow. Once I got The Eggsters puffed up in the oven I was feeling good. I watched carefully until they set perfectly, cooled, then sliced beautifully for freezer-ready portions. I think this will last me about 15 breakfasts. I will count.

I prefer a more stable diet, so I love finding a recipe I really enjoy and then honing it. This one is optimized for texture, portioning, and flavor.. I used a lot of quality cheese because I feel like I need the calories. It’s dense enough to hold its shape, not rubbery, and perfectly balanced between eggs, cheese, bacon, and veggies.

I call them The Eggster™ because… well, why not give a little personality to 37 eggs of keto magic? Plus, it was like a small infrastructure project to build this little protein cathedral so I named it.

Has anyone else scaled a keto egg casserole this big? I’d love to hear your tips or variations! Not sure I'd go bigger since it does have to cook somewhat evenly.

The Eggster™ – 37-Egg Keto Casserole

Ingredients (for 2 pans):

• 37 eggs
• 1½ cups heavy cream
• 1½ lb bacon, cooked & chopped
• 4–5 cups shredded cheddar cheese
• 3–4 cups roasted tomatoes (cut side up)
• 1½–2 cups wilted spinach
• 2½ tsp salt (adjust for bacon)

Instructions (brief):

1. Preheat oven to 350°F. Grease two pans (large oval ~13×9, small rectangle ~10.5×6.5).
2. Roast tomatoes until mostly dry; add spinach last few minutes until wilted. Cool slightly.
3. Whisk eggs, cream, and salt in a large bowl.
4. Fold in bacon, cheese, tomatoes, and spinach. Mix gently.
5. Pour ~2/3 mixture into large pan, ~1/3 into small pan (fill ~¾ full).
6. Bake: small pan 35–40 min, large pan 45–55 min, until edges set and center jiggles slightly.
7. Cool 45–60 min, refrigerate 1–2 hours, slice, flash-freeze on tray, then store in Tupperware/freezer bags.

Notes:

• Perfect for meal prep or freezer storage.
• Adjust bacon distribution for more uniform bites.
• Dense-but-tender texture is ideal for freezing; slight puff in oven is normal.