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    Home » Recipes » Breakfast

    Published: Jun 10, 2019 · Modified: Nov 20, 2023 by Jennifer Banz· 24 Comments

    Easy Keto Breakfast Casserole with Bacon

    Servings: 6
    |
    Cals: 389
    |
    Fat: 29
    |
    Carbs: 4.9
    |
    Fiber: 0.6
    |
    Protein: 26
    |
    Time: 40 minutes mins
    Jump to Recipe Pin for Later

    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!

    an egg casserole with bacon on top

    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

    fresh spinach in a skillet

    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.

    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 or cook your bacon in the air fryer.

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

    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.

    keto breakfast casserole in a green dish

    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
    a zoomed in photo of breakfast casserole

    Keto Breakfast Casserole with Spinach and Bacon

    This delicious keto breakfast casserole is filled with cheese, bacon, mushrooms, and spinach. It's the perfect recipe to make ahead for breakfast all week long!
    4g Net Carbs
    5 from 6 votes
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 389
    Author: Jennifer Banz

    This post may contain affiliate links

    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

    1. You can easily double this recipe and use a 9 x 13 baking dish.  Bake for 45 minutes or until set.
    2. 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.
    3. 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.
    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 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.
    Servings: 6

    Nutrition per serving

    Calories: 389 | Carbohydrates: 4.9g | Protein: 26g | Fat: 29g | Fiber: 0.6g

    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.

    Keyword :recipe for keto breakfast casserole

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    Reader Interactions

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      Recipe Reviews




    1. Karen Calkins says

      November 12, 2023 at 8:16 am

      5 stars
      I made this for breakfast this am and it was so easy and delicious. It looks beautiful!!!

      Reply
    2. Fay Jackson says

      November 10, 2023 at 8:45 pm

      Looks good but I was wondering if I could use heavy cream?

      Reply
      • Jennifer Banz says

        November 11, 2023 at 8:01 am

        Yes, that will work!

        Reply
    3. Alec Walker says

      May 23, 2022 at 2:42 pm

      5 stars
      This is so good! Just made it for the first time today and loved it! Thank you!

      Reply
    4. Emiley says

      April 13, 2021 at 10:29 am

      5 stars
      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.

      Reply
    5. Wendy says

      April 11, 2021 at 6:27 pm

      This was delicious, easy to make, reheat and it travels well (for morning commute).

      Reply
    6. Sharon says

      February 13, 2021 at 4:56 pm

      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?

      Reply
      • jenniferbanz says

        February 16, 2021 at 12:50 pm

        yep!

        Reply
    7. Laura says

      October 23, 2019 at 1:28 pm

      Hi, is the 9X9 casserole dish big enough for the 12 eggs? Looks like it would need to be 9X13.

      Reply
      • jenniferbanz says

        October 23, 2019 at 1:32 pm

        I always use 9x9 with no problem

        Reply
    8. Keto lover says

      June 15, 2019 at 9:19 am

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

      Reply
      • jenniferbanz says

        June 15, 2019 at 6:20 pm

        yes, I would still use 1/2 cup

        Reply
    9. LANETTA SCOTT says

      May 26, 2019 at 9:17 am

      5 stars
      It was easy to make and very delicious.

      Reply
      • jenniferbanz says

        May 26, 2019 at 11:13 pm

        So glad you liked it!

        Reply
    10. AC says

      May 26, 2019 at 1:21 am

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

      Reply
      • jenniferbanz says

        May 26, 2019 at 4:06 pm

        The full macros are under notes.

        Reply
    11. Tricia says

      March 24, 2019 at 7:40 pm

      5 stars
      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!

      Reply
    12. Tricia says

      December 27, 2018 at 6:34 am

      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.

      Reply
      • jenniferbanz says

        December 28, 2018 at 9:21 am

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

        Reply
    13. Deb says

      June 18, 2018 at 4:15 pm

      Great idea!

      Reply
      • jenniferbanz says

        June 20, 2018 at 7:05 pm

        Thank you!

        Reply
    14. Keto Recipes says

      April 06, 2018 at 1:25 am

      5 stars
      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.

      Reply
    15. Karen says

      March 27, 2018 at 4:19 pm

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

      Reply
      • jenniferbanz says

        March 28, 2018 at 10:32 am

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

        Reply

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    Hey there, I'm Jennifer Banz! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto.  

    I've been cooking and developing low carb and keto recipes for the past 13 years and it is my goal to bring you the best quality recipes and cooking tutorials possible.

    My recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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