Keto Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
A Make-Ahead, Low-Carb Breakfast Bake That Feels Like Brunch
Custardy eggs, melty cheddar, pockets of cream cheese and smoky bacon come together in a hearty casserole that’s perfect for weekend brunches, potlucks, or easy weekday breakfasts.
There are mornings when cereal just won’t cut it and full-on brunch feels excessive—this casserole sits squarely in that sweet spot. It bakes up bubbly and golden, slices cleanly for serving, and delivers the kind of comforting, savory bite that makes you want a second square (or at least a bigger cup of coffee).
The base is simple: eggs whisked with heavy cream for a tender, custardy interior, sharp cheddar for salty, gooey pull, and little dollops of cream cheese that melt into creamy pockets. Crumbled bacon and browned breakfast sausage add deep savory notes while sautéed onion, red bell pepper and wilted baby spinach brighten every forkful. A scatter of fresh chives and a pinch of kosher salt at the end keep things lively.
Assembly is forgiving and fast—cook the meats, soften the veggies, toss everything into an 8x8 pan and bake until set and golden. It’s a great make-ahead: assemble the night before and bake in the morning, or bake ahead and reheat slices during the week for quick breakfasts or packed lunches.
A few easy tips: use full-fat dairy for the creamiest texture, drain excess fat from the skillet so the casserole doesn’t get greasy, and crumble the bacon last for a satisfying crunch on top. Cut into four generous portions—one for each hungry person, or two for a very hungry one—and enjoy warm with a simple green salad or a steaming mug of tea.
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