This keto breakfast casserole is going to be your new go-to breakfast! Whether you’re into meal prep or just need to feed a big group for breakfast or brunch, this is the perfect recipe!
The great thing about this recipe is you can customize it depending on what flavors you like and what veggies, meat, and cheeses you have in your fridge!
Below I share the base recipe for this egg bake, and then customizable add-ins that you can play around with!
Why You’ll Love this Keto Breakfast Casserole
So convenient! It’s a one-dish meal that can be prepared ahead of time, making it perfect for busy mornings or meal prepping. With just a few steps, you can have a satisfying and nutritious breakfast ready to go.
So Versatile. Keto breakfast casseroles can be highly versatile and adaptable to personal tastes and preferences. You can customize the ingredients, such as using different types of proteins (sausage, bacon, ham), vegetables (peppers, spinach, mushrooms), and cheeses to create variations to suit your palate. This allows for a wide range of flavor profiles and keeps breakfast interesting and enjoyable.
Perfect for meal prep! Making a larger batch of keto breakfast casserole allows for leftovers, making it an excellent option for meal prepping. You can prepare the casserole ahead of time, portion it out, and store it in the refrigerator or freezer. This saves time and effort during busy mornings and ensures you have a nutritious and keto-friendly breakfast on hand.
Ingredients for this Keto Breakfast Casserole
Base of this egg casserole
Eggs. We’re using 8 eggs for this recipe.
Cream. I used heavy cream but you can use whole milk, almond milk, oat milk, or whatever your favorite milk is!
Spices. Just some salt, pepper, and garlic powder.
You can use whatever combination of veggies, cheeses, and meats depending what you’re in the mood for and what you have in your fridge!
For this recipe I used:
Pepper. I used a red bell pepper, cut into small pieces.
Onion. Delicious sweet onion, chopped up!
Sausage. For this recipe I used breakfast sausage, but if you have chicken sausage or turkey sausage, you can cut it into rounds or smaller pieces.
Cheese. For this recipe we’re using some shredded cheddar and pepper jack.
How to make this Keto Breakfast Casserole
In a large bowl, whisk together the eggs, cream, and spices. Set aside.
In a skillet over medium-high heat, add the peppers and onions with some avocado oil. Sauté for the peppers and onions for about 5 minutes until the onions soften and are slightly browned. Add the sausage to the pan, use a spatula to break up the sausage and continue to stir until it’s cooked.
Add the sausage, peppers, and onion to the bowl with the egg mixture along with the cheese. Fold until everything is incorporated.
Transfer the egg mixture to a casserole dish and bake for 35 minutes.
How to store and freeze this keto breakfast casserole
In the fridge. Make this recipe to have easy breakfasts all week! Allow leftovers to come to room temperature, cover the dish and store it in the fridge. For the next few days, cut off a slice of the casserole and reheat it in the microwave or in the oven until warmed through.
In the freezer. Want to freeze this before baking? Wrap the dish with the egg mixture with plastic wrap and foil and store it in the freezer. Allow it to come to room temperature before baking. Want to freeze this after baking? You can freeze this low carb breakfast casserole up to 3 months! Bake the casserole first, allow it to come to room temperature and then wrap the dish with plastic wrap and foil and then freeze it.
Variations on this Keto Breakfast Casserole
Add some diced jalapenos and sprinkle in some cumin and chili powder to give your casserole a Mexican twist. Top it with avocado slices and a dollop of sour cream before serving for extra flavor and creaminess.
Incorporate Mediterranean flavors by adding diced tomatoes, black olives, and crumbled feta cheese to the casserole. Season with oregano and basil for a fresh and herbaceous taste.
Spinach and feta keto breakfast casserole
Add a handful of fresh baby spinach and crumbled feta cheese to the casserole mixture. The spinach adds a vibrant green color and boosts the nutritional value, while the feta provides a tangy and salty taste.
Broccoli and cheddar
Replace the peppers with steamed broccoli florets and use cheddar cheese instead. The combination of broccoli and cheddar is a classic pairing that works well in egg casseroles.
Mushroom and Swiss
Saute sliced mushrooms with the sausage, peppers, and onions before adding them to the casserole. Use Swiss cheese for a rich and nutty flavor that complements the earthiness of the mushrooms.
Bacon and ranch keto breakfast casserole
Substitute the sausage with crispy bacon pieces and mix in some ranch seasoning or ranch dressing for a delicious and savory twist. Top it off with extra crumbled bacon before baking for added crunch.
More delicious egg recipes to try
- Instant Pot Egg Bites
- Oven-Baked Eggs in a Muffin Tin
- Southwestern Sweet Potato Egg Bake
- Broccoli Cheddar Egg Muffins
- Bacon + Blue Cheese Egg Muffins
- 8 eggs
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon avocado oil + avocado oil spray
- 1 onion, chopped
- 1 red bell pepper, chopped
- 12 oz. ground breakfast sausage
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- cilantro for garnish
Preheat oven to 350F.
Add the eggs, cream, garlic powder, salt, and pepper to a large bowl.
Whisk to combine and then set aside.
In a skillet over medium-high heat, add the chopped peppers and onions with some avocado oil.
Sauté for the peppers and onions for about 5 minutes until the onions soften and are slightly browned.
Add the sausage to the pan, use a spatula to break up the sausage and continue to stir until it’s cooked through.
Add the sausage, peppers, and onion to the bowl with the egg mixture.
Fold until everything is incorporated.
Then, add the cheeses to the bowl and fold to incorporate it into the egg mixture.
Spray an 8×8″ casserole dish with avocado oil. Transfer the egg mixture to a casserole dish and bake for 35 minutes.
- Allow the casserole to cool for 5 – 10 minutes. Cut into 8 pieces and garnish with cilantro.
Food styling & photography by Dalya Rubin.
- Serving Size: 1 slice
- Calories: 312
- Sugar: 2.9g
- Sodium: 80mg
- Fat: 26.2g
- Saturated Fat: 11.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.5g
- Fiber: 0.6g
- Protein: 15.5g
- Cholesterol: 80mg