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Keto Breakfast Casserole

Rich, creamy low-carb breakfast casserole packed with eggs, cheese, and bacon - perfect for meal prep and keto diets.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Keto
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs
  • 1 cup heavy cream
  • 8 oz cream cheese softened
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1 pound bacon cooked and crumbled
  • 0.5 cup green onions chopped
  • 1 bell pepper diced
  • 1 cup fresh spinach chopped
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • salt and black pepper to taste
  • 2 tbsp butter for greasing

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups

Method
 

  1. Preheat oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with butter.
  2. In a large mixing bowl, whisk together eggs and heavy cream until smooth and well combined.
  3. Add softened cream cheese to the egg mixture and whisk until completely smooth with no lumps remaining.
  4. Stir in 1.5 cups of cheddar cheese and 3/4 cup of mozzarella cheese, reserving the rest for topping.
  5. Add cooked bacon, green onions, bell pepper, spinach, and all seasonings to the egg mixture.
  6. Mix everything together until evenly distributed throughout the mixture.
  7. Pour the mixture into the prepared baking dish and spread evenly with a spatula.
  8. Top with remaining cheddar and mozzarella cheese, distributing evenly across the surface.
  9. Bake for 35-40 minutes until the center is set and the top is golden brown.
  10. Allow to cool for 10 minutes before serving to allow the casserole to set properly.

Notes

For best results, pre-cook vegetables to remove excess moisture. Can be assembled the night before and refrigerated. Freezes well for up to 3 months when cut into individual portions.