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Easy Cheesy Keto Breakfast Casserole Recipe for Low-Carb Mornings

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A quick and easy low-carb breakfast casserole packed with sharp cheddar, crispy bacon, and creamy eggs, perfect for keto mornings.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 2 cups sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and chopped
  • ½ cup heavy cream
  • 3 stalks green onions, thinly sliced
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup fresh spinach, chopped (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the bacon in a non-stick skillet over medium heat until crisp, about 8-10 minutes. Drain on paper towels and chop into bite-sized pieces. Save some bacon fat if using spinach.
  3. If using fresh spinach, sauté it in bacon fat or a teaspoon of olive oil until wilted, about 2 minutes. Drain excess moisture.
  4. In a large mixing bowl, whisk together the eggs and heavy cream until smooth and slightly frothy, about 1-2 minutes.
  5. Stir in garlic powder, salt, and black pepper. Adjust seasoning to taste.
  6. Fold in shredded cheddar cheese, chopped bacon, sliced green onions, and spinach if using. Mix gently to combine.
  7. Lightly grease a 9×13 inch baking dish with butter or non-stick spray. Pour the egg mixture evenly into the dish.
  8. Bake for 30-35 minutes until the casserole puffs slightly and the top is golden brown. A knife inserted in the center should come out clean.
  9. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

Use room-temperature eggs for fluffier texture. Avoid overbaking to prevent dryness. Squeeze excess moisture from spinach to avoid sogginess. Save bacon fat to sauté spinach for extra flavor. Tent with foil if top browns too quickly. Can sprinkle extra cheese in last 5 minutes of baking for more cheesiness.

Nutrition

Keywords: keto, low-carb, breakfast casserole, cheesy, bacon, eggs, keto breakfast, easy breakfast, low-carb mornings