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Low Carb Breakfast Casserole A delicious low carb breakfast casserole filled with cheese, bacon, mushrooms, and spinach. Make ahead this low carb breakfast to have all week long!

breakfast casserole with strips of bacon on top in a dark green dish

I am a huge fan of breakfast casseroles…specifically Low Carb Breakfast Casserole with bacon.  This casserole only has the good stuff like eggs, spinach, mushrooms, and of course, bacon!

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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 brunch.

A low carb casserole is probably one of my favorite low carb breakfast ideas.  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!

spinach and mushrooms sautéing in a le creuset skillet

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HOW TO MAKE LOW CARB BREAKFAST CASSEROLE

To get this low carb breakfast casserole started, I first had to sauté my 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.

bacon draining on paper towels

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!

mushrooms, spinach, cheese, and beaten egg in a glass bowl

I already had my beaten eggs in a bowl with the half and half and the 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 low carb breakfast casserole.  I would use 6 slices of cooked bacon or half a pound of sausage inside the casserole.

I then poured the mixture into a greased 9 x9 casserole dish and baked it 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.

Please checkout my other low carb breakfast recipes:

Low carb breakfast casserole in a green dish with a piece of casserole missing

⭐ Did you make this Keto Breakfast Casserole Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

Low carb breakfast casserole in a green dish with a piece of casserole missing

Low Carb Breakfast Casserole

A delicious low carb breakfast casserole filled with cheese, bacon, mushrooms, and spinach. Make ahead for breakfast all week long!
4 Net Carbs
5 from 3 votes
PRINT RECIPE PIN RECIPE
Course: Breakfast
Cuisine: American
Keyword: brunch, keto breakfast recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Calories: 389kcal

Ingredients

  • 12 large Eggs, Beaten
  • 1/2 Cup Half and Half
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 cups Shredded cheddar cheese
  • 1 tablespoon Avocado oil
  • 3 cloves Garlic, minced
  • 8 ounces Mushrooms, sliced
  • 5 ounces Raw baby spinach
  • 4 Slices Thick cut bacon, cooked and cut into 2 inch pieces

Instructions

  • Pre-heat the oven to 375F and spray a 9 x 9 casserole with cooking spray
  • In a large mixing bowl, add the eggs, half and half, salt, and pepper.  Whisk thoroughly.  Add 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.
  • 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 the fridge up to 1 week.  

Video

Notes

  1. You can easily double this recipe and use a 9 x 13 casserole dish.  Bake for 45 minutes or until set.
  2. You can definitely use heavy cream instead of half and half if you want a lower carb count.
  3. You can add cooked sausage or crumbled bacon into the casserole.  I would use 1/2 pound of sausage cooked and crumbled, or 6 slices of bacon cooked and crumbled.  Add it to the egg mixture with the mushrooms and spinach.
  4. 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.
  5. This keto breakfast casserole is perfect for freezing.  You can bake the casserole in a foil pan, let cool, cover with foil and then freeze, or you can bake it, let cool, remove it from the pan, wrap very well in foil, and freeze.

Nutrition

Calories: 389kcal | Carbohydrates: 4.9g | Protein: 26g | Fat: 29g | Fiber: 0.6g
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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    • Keto lover
    • June 15, 2019
    Reply

    If you were to use heavy cream would you still use 1/2 cup? ?

      • jenniferbanz
      • June 15, 2019
      Reply

      yes, I would still use 1/2 cup

    • LANETTA SCOTT
    • May 26, 2019
    Reply

    It was easy to make and very delicious.

      • jenniferbanz
      • May 26, 2019
      Reply

      So glad you liked it!

    • AC
    • May 26, 2019
    Reply

    WHATS THE MACROS ON THIS..PLEASE LEAVE MORE INFO SO WE CAN OUT THIS IN APP

      • jenniferbanz
      • May 26, 2019
      Reply

      The full macros are under notes.

    • Tricia
    • March 24, 2019
    Reply

    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
    • December 27, 2018
    Reply

    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
      • December 28, 2018
      Reply

      I’m so glad you made it your own! This recipe is perfect for that

    • Deb
    • June 18, 2018
    Reply

    Great idea!

      • jenniferbanz
      • June 20, 2018
      Reply

      Thank you!

    • Keto Recipes
    • April 6, 2018
    Reply

    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
    • March 27, 2018
    Reply

    SO if you freeze this, what is the best way to defrost and reheat?

      • jenniferbanz
      • March 28, 2018
      Reply

      I would let it defrost in the refrigerator and then cover it with foil and bake at 350 until heated through.

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