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Keto Egg & Cheese Breakfast Casserole

Print Recipe
A baked egg casserole with cheddar, bacon, and peppers, set into a tender, savory slice able breakfast. Great for make ahead mornings and easy reheats.
Course Breakfast
Cuisine American
Keyword keto breakfast casserole, egg casserole, bacon egg casserole, cheese egg bake, low carb breakfast, make ahead breakfast, meal prep breakfast
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 8

Equipment

  • 1 9 x 13 inch baking dish greased
  • 1 large mixing bowl
  • 1 whisk
  • 1 cutting board
  • 1 chef knife
  • 1 measuring cups, measuring spoons
  • 1 rubber spatula or spoon

Ingredients

  • 1 cup cooked bacon chopped (about 8 to 10 strips), cooled slightly
  • 3/4 cup green bell pepper Diced
  • 1/4 Cup onion diced
  • 8 Large Eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper or to taste
  • 1/2 cup baby spinach chopped (optional)
  • 1/2 tsp smoked paprika optional
  • 1 tsp butter or cooking spray for greasing the dish

Instructions

  • Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish with butter or cooking spray.
  • In a large bowl, whisk the eggs and heavy cream until fully combined and smooth.
  • Whisk in the sea salt and black pepper.
  • Stir in cheddar cheese until evenly distributed.
  • Fold in the bacon, bell pepper, and onion.
  • If using, fold in the spinach and smoked paprika.
  • Pour the mixture into the prepared baking dish and smooth the top.
  • Bake for 28 to 32 minutes, until the edges are set and the center is just barely firm.
  • Rest for 5 minutes before slicing for cleaner pieces.
  • Slice into servings and serve warm.
  • Cool completely before storing leftovers.

Notes

Storage: Refrigerate in an airtight container for up to 4 days.
Reheat: Warm slices in a skillet over medium low heat, covered, until heated through. Microwave works, but the texture is best on the stovetop.
Freeze: Cool completely, wrap slices tightly, and freeze up to 2 months. Thaw overnight in the fridge, then reheat in a covered skillet or in the oven at 325°F until hot.
Make ahead: Assemble the mixture the night before, cover, and refrigerate. Stir once before baking. Add 3 to 5 minutes to bake time if starting cold.
Variations: Swap cheddar for Monterey Jack or a cheddar blend. Optional spinach adds color and volume without changing the bake behavior much.