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If you need a new low carb breakfast to try, this easy breakfast casserole is seriously good! So filling and super simple to prepare!
My husband is an absolute nut for breakfast foods.
I mean, I eat a little breakfast each day. Sometimes an avocado drizzled with Cholula. Sometimes a scrambled egg. Sometimes I just drink my coffee and call it good.
I think the avocado with Cholula is my favorite low carb breakfast of all time, though. It’s so good!
Anyway, I’m getting off track!
I eat a super simple breakfast through the week, but on the weekends the husband is home and he wants a MEAL.
He’s happy to cook it himself, but I like to play the loving wife and make him bacon and eggs and all the other good breakfast food most days.
But, I also like to sleep in and be super lazy, sooooo that’s where this easy breakfast casserole comes into play.
How to make a keto breakfast casserole:
I keep it low carb by cutting any sort of starchy veggies or bread and just sticking to the good stuff: eggs, meat, and cheese!
I’ve used sausage and bacon today, but ham is tasty too! Who doesn’t love pork in the morning?
Start by browning your sausage in a large skillet. Break up the chunks as you go and drain the grease when it is done.
Dice your bacon into bite sized chunks, and cook them fully in a large skillet until they are a little crispy. Drain this grease when it is done.
Crack a dozen eggs into a large mixing bowl and add the milk. You will whisk this together until it is combined well.
Stir in your cooked sausage and bacon. Then add the cheese, onion, pepper, hot sauce, salt, and pepper. Still this all together.
Spray your favorite 9×13 baking dish with a non stick spray and pour the egg mixture into it.
Bake this at 350 degrees F for 35-40 minutes. The eggs will be set and the edges golden brown when it is done.
Let it cool for a few minutes, then slice and serve!
Make Ahead Breakfast Casserole:
This easy breakfast casserole can be made in advance.
Prepare, bake, and refrigerate until ready to serve.
Just pop individual servings in the microwave to reheat. It’s even good cold, if you ask me.
Obviously, this means that it makes a fabulous holiday recipe. You know when you have a million people staying at your house over the holidays and you’re just like…ugh. You want me to cook for you AGAIN?
This is perfect for that feeling.
If you’re not watching carbs, this is another of my favorite breakfast casserole recipes.
More low carb recipes:
For more low carb favorites, try my stuffed peppers or this chicken casserole. My egg roll in a bowl is a reader favorite, too.
Low Carb Breakfast Casserole
Ingredients
- 1 pound sausage
- 1 pound bacon
- 1 dozen eggs
- 1/2 cup milk
- 2 cups grated cheddar
- 1/2 sweet onion diced
- 1 bell pepper diced
- 1 tablespoon Frank’s red hot
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Brown the sausage in a large skillet, crumbling as it cooks. Drain grease and set aside.
- Dice the bacon into bite-sized chunks and cook in a large skillet, stirring often, until crisp. Drain the grease and set aside.
- Pre-heat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
- Crack the eggs into a large mixing bowl and add the milk. Whisk together until well combined.
- Stir in the sausage, bacon, cheddar, onion, pepper, hot sauce, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until eggs are set and edges are golden brown.
- Let cool 5 minutes before slicing and serving.
Ronne Grantham says
This was delicious. My sister and I made it today. We replaced the onions and peppers with spinach and mushrooms. It was so full of flavor. We’ll definitely make this again.
Karly says
Thanks for sharing, Ronne!
Annmarie says
My family loves this recipe. I substitute cooked chopped spinach for the peppers as peppers don’t agree with my stomach. Do you think this would cook ok in a metal pan?
Karly says
Hi Annmarie! I think this would be fine in a metal pan! Just be sure to grease well. 🙂
And spinach sounds like a great addition or sub for peppers.
R. L. Gibson says
We love this casserole and make it frequently! But it really doesn’t need salt at all with the bacon unless you just like things salty.
Deborah says
Big Hit for Easter Brunch!
Karly says
Thanks, Deborah!
Sara says
Can I make this the night before and bake in the am?
Karly says
Yes, that should work, though I haven’t tried it myself. We usually bake it and reheat the leftovers.
Clem says
Awesome recipe..eat it for lunch often. Used bacon crumbles..red and green peppers and mushrooms. Just a but confused..what does 425 kcal come to in regular calorie count. Thanks for the meal…..
Karly says
Hi Clem! I’m not sure what you mean by regular calorie count?
Bonnie says
Is the breakfast casserole gluten free?
Karly says
I’m not 100% certain that Frank’s hot sauce is gluten free, though I suspect it is. The rest of the ingredients should be gluten free as well.
Leah Williams says
What would be a good substitution for green peppers?
Karly says
Any color pepper or another veggie would work well. You could also leave it out.
Carla Johnson says
I made this for breakfast for a big family get together and everyone went crazy over it! From toddlers to grandparents, this was a huge hit. I made it keto style and the best things is that the portions went a long way (I think I make 16 instead of 12 with this recipe) and it was filling enough to last people for hours.
Karly says
Love to hear that, Carla! Thanks for sharing. 🙂
Cat M. says
Do you think this would bake the same in muffin tins? My boyfriend is a police officer and I want to make him more grab and go for when he starts his shift.
Karly says
Yes, I think they’d do great as muffins. Probably about 20 minutes at 350, but just keep an eye on them.
Blaithin says
Yummy! And it is a great culinary solution for my on the go life.
JUSTIN says
I AM NEW TO THIS, BUT I WAS GOING TO SEPARATE THE EGG WHITES AND BEAT THEM TO A MEDIUM TO STIFF PEAK, AND FOLD IN JUST BEFORE BAKING TO TRY AND GET THAT FLUFFY TEXTURE YOU WOULD HAVE IF THERE WAS BREAD IN IT, LIKE MY NORMAL BFAST CASSEROLE.
ANY INPUT? IT MIGHT BE A FEW DAYS BEFORE I CAN GET TO IT.
Karly says
Hi Justin! I’ve never tried this so I’m really not sure how that will turn out. If you do try, please report back. Curious to hear how it goes.
Leanne says
I absolutely LOVE this breakfast casserole. I make it almost weekly – it is that good. I use red pepper instead of green and I add a small can of green chilies (because I somehow misread the recipe at one time). I cook the onion and pepper with the bacon and it produces such a great flavor! Did I say I LOVE this?!!
Karly says
Yay! So glad it’s a hit! Green chiles sound like a great addition!
Ty says
I am embarrassed to admit that I found this recipe 2 months ago and have made it EVERY Saturday night since because it’s easy and my little ones love it, then I reheat it Sunday morning before church. Thanks for the great recipes!
Karly says
I’m so glad to hear that it’s such a hit with your family!! We make this one a lot too – nothing to be embarrassed about!
Barb says
Good grief people! Just read the instructions! 12 Servings. 12!!! So………… divide the whole Breakfast casserole in to 12 pieces. Not that complicated. And yes it can be frozen. Sorry, drives me nuts when people can’t take the time to study the recipe or read other questions and comments! Anyway, totally delicious. I will be making this again and again!