Keto Breakfast Casserole
A simple, low-carb egg casserole made with cheese, vegetables, and optional meat. Perfect for breakfast, brunch, or a light dinner.
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
Storage: Store covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Servings: Serves 4 to 6, depending on appetites and whether it's served with accompanying sides (like a green, garden, or arugula salad, or roasted asparagus).