Keto Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Sunday-Morning Savory Slice
A bubbly, golden bake that balances creamy eggs and cheddar with salty bacon and sausage—perfect for potlucks, make-ahead breakfasts, and effortless reheats.
From Priya Lane at Sunrise & Crumb comes a breakfast casserole that feels like brunch without the fuss: a custardy egg base enriched with heavy cream and pockets of cream cheese, studded with sharp cheddar that browns to a caramelized, savory top. Each forkful is warm and silky, with just enough chew from the baked edges and a glossy, golden finish.
The meaty duo—crisped bacon and browned breakfast sausage—brings the backbone here, their crackle and umami offset by sweet red bell pepper, softened yellow onion, and bright baby spinach. A scatter of fresh chives at the end adds a light oniony lift that keeps the richness from feeling heavy. Olive oil and kosher salt season everything simply so the ingredients sing.
This casserole is built for make-ahead mornings: bake it until set and golden, then slice into portions for easy reheats or packable lunches. It’s potluck-friendly too—serve warm or at room temperature and watch it disappear. Leftovers reheat beautifully without losing their custard-like texture.
A few small tricks make a big difference: crisp the bacon and brown the sausage separately so each stays distinct; sauté the peppers, onions, and spinach to avoid excess moisture; and choose a sharp cheddar for a tangy, melty top. Practical, forgiving, and undeniably comforting—this is one of those recipes that makes weekday mornings and Sunday brunches feel equally special.
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