This delicious keto breakfast casserole recipe is filled with cheese, bacon, mushrooms, and spinach. It’s the best way to have breakfast ready for busy mornings!
Table Of Contents
Keto Breakfast Casserole
I am a huge fan of breakfast casseroles…specifically this Keto Breakfast Casserole with bacon. This casserole only has the good stuff like fluffy eggs, spinach, mushrooms, and of course, bacon!
This low carb breakfast casserole is so easy to throw together on the weekend so you can have breakfast ready for the whole week. You could also double the recipe and bake it in a larger casserole dish to take to a potluck or a weekend brunch.
A keto casserole is probably one of my favorite breakfast ideas and meal prep recipes. Sometimes I leave out all of the veggies and just put cheese and bacon.
How to make this easy low carb breakfast casserole
To get this low-carb breakfast casserole started, start by sautéing the mushrooms and spinach with some garlic. I sliced 8 ounces of mushrooms and I used a 5 ounce container of baby spinach. It only took a few minutes to get the mushrooms a little soft and the spinach wilted down.
I also got my bacon cooked and drained on paper towels.
I already had my beaten eggs in a bowl with the half and half (half heavy cream, half milk) and the shredded cheese, then I just added in the cooked mushrooms and spinach. I chose not to add any bacon into the casserole and just placed it on top.
You could definitely put cooked and chopped bacon, or even sausage into this hearty keto breakfast casserole. I would use 6 slices of bacon cut into small pieces or half a pound of cooked and crumbled sausage inside the casserole.
Now pour the mixture into a greased 9 x 9 casserole dish and bake in the preheated oven at 375F for 30 minutes, or until the center is set. You can check for doneness by inserting a butter knife into the center of the low carb breakfast casserole.
Quick tips
- Make the casserole ahead of time: assemble the keto egg casserole and keep covered and refrigerated for up to 24 hours. Prepare the night before and cook the next morning.
- Storage: store leftover breakfast casserole in the refrigerator for up to 1 week. Or in a freezer-safe container and freeze for up yo 4 months.
- Low-carb vegetables: use your favorite vegetables to make this easy breakfast casserole your own such as red bell peppers, kale, or broccoli.
- Make this into egg muffins using muffin tins.
Keto Breakfast Casserole with Spinach and Bacon
This delicious keto breakfast casserole is filled with cheese, bacon, mushrooms, and spinach. It's the perfect recipe to make ahead for breakfast all week long!
Ingredients
- 12 large Eggs, Beaten
- ½ Cup Half and Half, see notes
- ½ teaspoon Kosher salt
- ¼ teaspoon black Pepper
- 2 cups Shredded cheddar cheese
- 1 tablespoon avocado oil
- 3 cloves Garlic, minced
- 8 ounces Mushrooms, sliced
- 5 ounces fresh spinach
- 4 Slices Thick cut bacon, cooked and cut into 2 inch pieces
Instructions
- Pre-heat the oven to 375F (190C) and spray a 9 x 9 (22 x 22cm) casserole with cooking spray
- In a large mixing bowl, add the eggs, half and half, salt, and pepper. Whisk thoroughly. Mix in the cheese.
- In a large skillet over medium heat, add oil and garlic. Sauté for 1 minute. Add in the mushrooms and sauté for 1 minute more. Finally, add in the spinach and mix in with the mushrooms. Continue to sauté until the spinach is wilted. Remove from the heat.
- Add the spinach and mushrooms to the bowl with the eggs. Mix to combine. Pour into the greased casserole and lay the bacon pieces on top in a single layer.
- Bake in the pre-heated oven for 30 minutes or until the casserole is set in the middle.
- Serve hot, or wrap portions in foil or plastic wrap and store in an airtight container in the fridge up to 1 week.
Notes
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 29gCarbohydrates: 4.9gFiber: 0.6gProtein: 26g
