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!
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. That's what I did with my Crustless Quiche Recipe. That one is my sons favorite!
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. For the best bacon, please follow my tutorial How to Cook Bacon in the Oven or cook your bacon in the air fryer.
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.
More keto breakfast ideas:
- Keto Pancakes
- Low Carb Biscuits and Gravy
- Crustless Quiche
- Egg Muffin Cups
- Keto Breakfast Sandwich with Pancakes
- Instant Pot Yogurt
Keto Breakfast Casserole with Spinach and Bacon
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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
- You can easily double this recipe and use a 9 x 13 baking dish. Bake for 45 minutes or until set.
- Half and half: You can definitely use heavy whipping cream instead of half and half if you want a lower carb count, but the calorie count will be higher. You could also use blended cottage cheese.
- You can add cooked sausage or crumbled bacon into the casserole. I would use ½ pound of breakfast sausage cooked and crumbled, or 6 slices of bacon cooked and crumbled. Add it to the egg mixture with the mushrooms and spinach.
- To check the low carb breakfast casserole for doneness...insert a butter knife into the middle of the casserole and check to see if the egg is set.
- This keto breakfast casserole is perfect for freezing. You can bake the casserole in a foil pan, let cool, cover with aluminum foil and then freeze, or you can bake it, let cool, remove it from the pan, wrap very well in foil (either the entire casserole or individual servings), and freeze.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Karen Calkins says
I made this for breakfast this am and it was so easy and delicious. It looks beautiful!!!
Fay Jackson says
Looks good but I was wondering if I could use heavy cream?
Jennifer Banz says
Yes, that will work!
Alec Walker says
This is so good! Just made it for the first time today and loved it! Thank you!
Emiley says
This was so easy to make! My husband and kids loved it! I made it the night before and reheated in the oven the next morning.
Wendy says
This was delicious, easy to make, reheat and it travels well (for morning commute).
Sharon says
This looks fabulous and am looking forward to making it next weekend. Can you prep everything the night before, store covered in the fridge, and bake in the morning?
jenniferbanz says
yep!
Laura says
Hi, is the 9X9 casserole dish big enough for the 12 eggs? Looks like it would need to be 9X13.
jenniferbanz says
I always use 9x9 with no problem
Keto lover says
If you were to use heavy cream would you still use 1/2 cup? ?
jenniferbanz says
yes, I would still use 1/2 cup
LANETTA SCOTT says
It was easy to make and very delicious.
jenniferbanz says
So glad you liked it!
AC says
WHATS THE MACROS ON THIS..PLEASE LEAVE MORE INFO SO WE CAN OUT THIS IN APP
jenniferbanz says
The full macros are under notes.
Tricia says
I’ve made this before only tweaking a couple of things. This time I had some extra green Chile chicken that I had to use. I turned this into a Mexican breakfast bake. Incorporated additional green hatch chiles and added some cojita cheese for topping. Still kept the spinach and everything else. So yummy!
Tricia says
I was looking for a breakfast casserole for Christmas morning and this turned out so well. Skipped the mushrooms , added diced red peppers, green onions, doubled the garlic and oh my. Definitely will make this again.
jenniferbanz says
I'm so glad you made it your own! This recipe is perfect for that
Deb says
Great idea!
jenniferbanz says
Thank you!
Keto Recipes says
Amazing! It looks like pizza. I like the combination of cheese, bacon, mushrooms and spinach. So much yummy and mouthwatering recipe! I will eat this for breakfast lunch and dinner. Can't wait to make this. Thank you for sharing this perfect recipe.
Karen says
SO if you freeze this, what is the best way to defrost and reheat?
jenniferbanz says
I would let it defrost in the refrigerator and then cover it with foil and bake at 350 until heated through.