You can’t go wrong when you combine bacon, eggs, mushrooms, and lots of cheese! This delicious keto breakfast casserole is so quick and easy to make, you may want to eat it for breakfast, lunch, and dinner!
To stay on plan, it is helpful if you always try to have a variety of low carb keto foods on hand. This cheesy keto bacon breakfast casserole fits the bill in a few ways.
- It is quick and easy to make.
- This casserole can easily be reheated.
- You can easily double or triple this recipe.
- This freezes and thaws well.
- You can easily customize with any number of ingredients.
- You can pack this up for a great bring to work option.
- You can eat this for breakfast, lunch, or dinner…or all three!😊
What are some options to customize this cheesy keto bacon breakfast casserole?
You can use a variety of meats or a combination of meats in this casserole. Canadian bacon, chicken, ground beef, or sausage would work well. You can add vegetables such as asparagus, broccoli, or cauliflower. You can also use different kinds of cheeses such as gouda, mozzarella, or pepper jack, just to name a few. This is a mild casserole. If you want to add some heat, you could add chili powder, hot chilies, or your favorite hot sauce. Have fun making this exactly what you and your family love!
Helpful Hints:
*This recipe can be prepared the day before and cooked the next day. To do this, cover the casserole and place in the refrigerator overnight.
*You can either freeze leftovers in a freezer safe container or reheat leftovers in the microwave. Leftovers should be refrigerated and used within 3-4 days.
Main Kitchen Equipment and Utensils:
- Large skillet
- Measuring cup
- Measuring spoons
- 11×7 oven safe pan
Splash of Encouragement:
***Cherish and enjoy the quiet times in your life***
Cheesy Keto Bacon Breakfast Casserole
You can’t go wrong when you combine bacon, eggs, mushrooms, and lots of cheese! This delicious keto breakfast casserole is so quick and easy to make, you may want to eat it for breakfast, lunch, and dinner!
Ingredients
- Avocado oil spray
- ½ pound bacon, fried and crumbled
- 2 tablespoons onion, diced
- 3 tablespoons red pepper, diced
- 1 cup mushrooms, chopped
- 10 eggs
- ½ cup heavy whipping cream
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon paprika
Instructions
1. Pre-heat oven to 350 degrees. Spray an 11x7 inch oven safe pan with avocado oil spray.
2. In a large skillet over medium heat, fry bacon and crumble into small pieces. Set bacon aside. Drain all but 1 tablespoon of bacon grease from pan.
3. Over medium heat, saute onion, red pepper, and mushrooms in remaining bacon grease for 3-4 minutes or until starting to soften.
4. In a medium bowl, beat eggs with heavy cream. Add dry mustard, garlic powder, Italian seasoning, and pepper. Stir to combine.
5. Place crumbled bacon into prepared pan. Top with vegetable mixture. Then top with 1 cup shredded cheese.
6. Pour egg mixture over cheese. Top with remaining 1 cup shredded cheddar cheese. Sprinkle with paprika.
6. Bake for 40-45 minutes or until knife inserted comes out clean.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 380Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 305mgSodium: 756mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 2gProtein: 25g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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