Keto Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Bubbly, Savory Morning Bake
A custardy, cheese-studded casserole that browns golden on top, feeds a small crowd, and makes weekday breakfasts impossibly easy.
This casserole answers the weekday scramble and the make‑ahead brunch in one pan: eggs and heavy cream turn into a silky custard while sharp cheddar and cream cheese add tang and a little melt-in-your-mouth richness. Crisp bacon and browned breakfast sausage give every bite a salty, meaty hit, and the red pepper, sweet onion, and baby spinach keep it bright and textured so it never feels one-note.
The method is forgiving and fast — cook the bacon until crisp and crumble, brown the sausage, then sauté the onion, pepper, and spinach briefly to soften. Whisk eggs with heavy cream, fold in the cheeses and cooked meats and veggies, pour into a greased 8x8-inch dish, and bake at 375°F until puffed, set, and golden at the edges. The top goes beautifully bubbly and cheesy, and a sprinkle of fresh chives just before serving lifts the flavors.
Make it for a relaxed Sunday brunch, bring it to a potluck, or slice into portions for grab-and-go breakfasts all week; it reheats neatly in the oven or microwave. It serves about four generous portions, but the recipe scales easily if you’re feeding more. Little timing notes: crisp the bacon first so the skillet flavors get used for the sausage, and don’t overcook the spinach — you want it wilted, not watery — so the casserole stays rich and custardy rather than soggy.
Ingredients
How to Make Keto Breakfast Casserole
- Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish with a little olive oil or nonstick spray and set aside.
- Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes; transfer to a paper towel, drain, then crumble when cool.
- In the same skillet, remove excess bacon fat leaving about 1 tablespoon, add the breakfast sausage and brown, breaking into small pieces, about 6 minutes; transfer cooked sausage to a plate and drain any excess fat.
- Wipe the skillet, add 1 tablespoon olive oil, then sauté the onion and red bell pepper over medium heat until softened, about 3–4 minutes; add the baby spinach and cook until wilted, 1–2 minutes, then remove from heat.
- In a large bowl whisk together the eggs, heavy cream and softened cream cheese until mostly smooth; stir in kosher salt, black pepper, smoked paprika and chopped chives.
- Fold 1 cup of the shredded cheddar into the egg mixture, then add the cooked sausage, half the crumbled bacon and the sautéed vegetables; mix to combine.
- Pour the mixture into the prepared baking dish, smooth the top, sprinkle the remaining 0.5 cup cheddar and reserved bacon over the top.
- Bake on the middle rack for 30–35 minutes, or until the center is set and the top is lightly golden (a knife inserted near the center should come out mostly clean).
- Let the casserole rest 8–10 minutes before slicing into 4 squares. Store leftovers covered in the refrigerator up to 4 days or freeze portions up to 3 months; reheat covered at 325°F for 10–15 minutes or microwave individual portions until warmed through.
Recipe Card
Keto Breakfast Casserole
Keto Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish with a little olive oil or nonstick spray and set aside.
- Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes; transfer to a paper towel, drain, then crumble when cool.
- In the same skillet, remove excess bacon fat leaving about 1 tablespoon, add the breakfast sausage and brown, breaking into small pieces, about 6 minutes; transfer cooked sausage to a plate and drain any excess fat.
- Wipe the skillet, add 1 tablespoon olive oil, then sauté the onion and red bell pepper over medium heat until softened, about 3–4 minutes; add the baby spinach and cook until wilted, 1–2 minutes, then remove from heat.
- In a large bowl whisk together the eggs, heavy cream and softened cream cheese until mostly smooth; stir in kosher salt, black pepper, smoked paprika and chopped chives.
- Fold 1 cup of the shredded cheddar into the egg mixture, then add the cooked sausage, half the crumbled bacon and the sautéed vegetables; mix to combine.
- Pour the mixture into the prepared baking dish, smooth the top, sprinkle the remaining 0.5 cup cheddar and reserved bacon over the top.
- Bake on the middle rack for 30–35 minutes, or until the center is set and the top is lightly golden (a knife inserted near the center should come out mostly clean).
- Let the casserole rest 8–10 minutes before slicing into 4 squares. Store leftovers covered in the refrigerator up to 4 days or freeze portions up to 3 months; reheat covered at 325°F for 10–15 minutes or microwave individual portions until warmed through.
Nutrition
- Carbohydrates
- 6.3
- Saturated Fat
- 30.7
- Sodium
- 1660
- Fiber
- 1
- Unsaturated Fat
- 33.3
- Protein
- 38.6
- Fat
- 64
- Cholesterol
- 400
- Trans Fat
- 0.2
- Calories
- 753
- Sugar
- 3.3