Start your day right with this Keto Breakfast Casserole — a savory, protein-packed dish that’s as healthy as it is delicious. Loaded with crispy bacon, melty cheddar, fresh vegetables, and fluffy eggs, it’s a flavorful way to fuel your morning without the carbs. This quick-prep recipe is ideal for busy mornings or weekly meal prep, making it a smart choice for health-conscious eaters. Whether you’re following a keto or paleo lifestyle, this hearty casserole will keep you satisfied and energized. One bite and you’ll love how rich, cheesy, and satisfying it tastes!
Ingredients
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced cooked bacon
- 1/4 cup chopped fresh spinach
- 1/4 cup chopped bell pepper
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (about 8×8 inches or similar) with butter or nonstick spray.
- In a medium mixing bowl, crack the eggs and add the heavy cream. Whisk together until the mixture is smooth and well combined.
- Stir in the shredded cheddar cheese, diced cooked bacon, chopped spinach, chopped bell pepper, and garlic powder. Mix until all ingredients are evenly distributed.
- Season the egg mixture with salt and pepper to taste. Stir again to incorporate the seasoning.
- Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula if needed.
- Place the baking dish on the middle rack of the preheated oven and bake for 25–30 minutes, or until the center is set and the top is slightly golden.
- Remove the casserole from the oven and let it rest for 5 minutes before cutting. This helps it firm up and makes slicing easier.
- Cut into squares and serve warm. Optionally, garnish with a few extra bacon bits or shredded cheese if desired.
Nutritional Information
Calories: 380
Protein (g): 17
Fat (g): 32
Carbohydrates (g): 5
Fiber (g): 1
Sugar (g): 2
Sodium (mg): 520
Storage Instructions
Leftover Keto Breakfast Casserole can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual portions tightly in plastic wrap or foil, then place in a freezer-safe container or bag. Frozen portions will keep for up to 2 months. For best quality, allow to cool completely before storing.
Reheating Instructions
For best texture and flavor, reheat refrigerated portions in a preheated oven at 350°F (175°C) for 10–15 minutes or until heated through. Alternatively, microwave individual servings on a microwave-safe plate for 60–90 seconds, checking for even warmth. If reheating from frozen, thaw overnight in the fridge before reheating, or defrost in the microwave prior to heating.
Ingredient Swaps & Additions
To boost nutrition while keeping the dish paleo-friendly, consider adding sautéed mushrooms or zucchini for fiber and micronutrients like potassium and vitamin C. For added protein, incorporate cooked ground turkey or diced chicken. Nutritional yeast can be used in place of cheddar cheese for a dairy-free, paleo-approved cheese flavor that also adds B vitamins. Swap the heavy cream for full-fat coconut milk to keep it strictly paleo while maintaining richness. These adjustments make the casserole more nutrient-dense without sacrificing flavor.
