Keto Breakfast Casserole

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!

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.

Customizable add-ins

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.

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How to make this Keto Breakfast Casserole

Step 1.

In a large bowl, whisk together the eggs, cream, and spices. Set aside.

Step 2.

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.

Step 3.

Add the sausage, peppers, and onion to the bowl with the egg mixture along with the cheese. Fold until everything is incorporated.

Step 4.

Transfer the egg mixture to a casserole dish and bake for 35 minutes.

How to store and freeze this 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.

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