Keto Breakfast Casserole
A simple, low-carb egg casserole made with cheese, vegetables, and optional meat. Perfect for breakfast, brunch, or a light dinner.
Easy Breakfast Casserole for slow mornings (or busy weekdays)
This keto-friendly breakfast casserole is a staple recipe in my kitchen. It’s easy, simple, and completely customizable. Think cheesy egg casserole packed with your family’s favourite fillings. It’s great for breakfast, brunch, and even dinner served alongside a peppery arugula salad or roasted asparagus.
I love the sight of an empty fridge. To me, it’s a sign I did my job well; that nothing went to waste. So I greatly appreciate a ‘use what you have’ recipe that allows me to take what otherwise looks like food scraps and turn them into a satisfying and delicious meal. Made with eggs, cheese, vegetables, and optional meat, this keto-friendly breakfast casserole is one of my go-to meals for clearing out the fridge.
It’s also the perfect lazy breakfast bake for slow mornings. You know, the kind of mornings where you just want to lounge around in your pjs with a cup of coffee or a milky mug of tea and enjoy the quiet. All you need to do is toss a couple veggies in a pan, whip up some eggs, and let it bake in the oven while you savour the morning. Or, make it ahead to be reheated throughout the week. It’s that easy!
Key Ingredients + Variations
- Eggs – You’ll need 6 large eggs for this casserole.
- Cream – Heavy cream adds a creamy richness to the bake. You could also use cottage cheese for a high-protein option; just blend the eggs and cottage cheese together in a blender until smooth.
- Cheese – Pick your favourite! Shredded cheddar, Swiss, havarti, mozzarella, or a blend. Use what you have on hand or what your family loves.
- Fillings – Your choice of vegetables and meats, such as broccoli, bell pepper, kale, mushrooms, and bacon, sausage, or ham. Think of classic omelet and quiche flavours for inspiration, like the Denver (ham, onion, green pepper) or Lorraine (bacon, onion). This is a great opportunity to use up any leftover veggies that are laying around the fridge looking a little sad.
How to make breakfast casserole
This breakfast bake could not be simpler to make (especially if you have leftover pre-cooked veggies!). All you need to do is cook your veggie and meat fillings, toss them in a medium-sized casserole dish, top them with shredded cheese, and pour the whisked egg + cream mixture overtop. Pop it in the oven and let it bake until the cheese is melted and the egg is set. That’s it! Breakfast is served.
Keto Breakfast Casserole
Ingredients
- 2 cups diced vegetables, (like onion, pepper, broccoli, kale, mushroom)
- 1 cup cooked bacon, sausage, or ham, optional
- 2 cups shredded cheese, (like cheddar, mozzarella, or a blend)
- 6 eggs
- 1 cup heavy cream
- ½ teaspoon salt
- olive oil, for greasing and sauteing
Instructions
- Preheat oven to 325°F. Grease a medium casserole dish with a drizzle of olive oil to prevent the casserole from sticking.
- In a skillet over medium heat, add a drizzle of olive oil and saute the chopped veggies until tender.
- Spread the vegetables in an even layer across the bottom of the greased casserole dish. If using, add the crushed bacon, crumbled sausage, or diced ham. Top with an even layer of grated cheese.
- In a large glass measuring jar or bowl with a spout, whisk together the eggs, cream, and salt. Gently pour the egg mixture into the casserole dish.
- Bake for 45 minutes, until the cheese is melted and the egg is set. Allow to cool for 10 minutes before slicing.
Notes
More easy casseroles
- One-Pan Keto Chicken Broccoli Casserole
- Keto Tuna Casserole (with Cabbage ‘Noodles’)
- French Toast Casserole (definitely not keto)
About Amelia
I’m Amelia, modern homemaker and author of the Sunday Home. I love sharing easy, from-scratch meals made for real life. Personal recipes I’ve developed and refined in my home kitchen using simple, honest ingredients you can trust.
