5-Ingredient Keto Creamed Spinach Breakfast Casserole

This 5-Ingredient Keto Creamed Spinach Breakfast Casserole is a rich, creamy, and cheesy make-ahead breakfast that keeps carbs ultra-low while delivering serious comfort. Tender spinach is folded into a velvety egg and heavy cream base, then baked with a generous layer of melty cheese for a soft, custardy center and lightly golden top. With just a handful of ingredients and simple prep, it is perfect for quick weekday breakfasts, elegant brunch spreads, breakfast-for-dinner nights, or portable, reheat-friendly slices that keep you full for hours.

Course Breakfast, Brunch, Main Course

Cuisine American, Keto

Keyword egg casserole, keto breakfast casserole, keto creamed spinach, low carb breakfast, make ahead breakfast

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 280kcal

Equipment

9x9 inch baking dish
large mixing bowl
Whisk
Skillet
measuring cups and spoons
Oven

Ingredients

For the casserole

10 ounces frozen chopped spinach, thawed and well squeezed dry
8 large eggs
3/4 cup heavy whipping cream
1 1/2 cups shredded cheddar cheese divided
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder optional

Optional protein add-ins

4 slices bacon, cooked and crumbled or use cooked breakfast sausage
1/2 cup cooked breakfast sausage, crumbled optional, in place of bacon

Instructions

Preheat the oven to 350°F and lightly grease a 9x9 inch baking dish with butter or avocado oil spray.
If using bacon or sausage, cook it in a skillet over medium heat until browned and fully cooked, then drain excess fat and let it cool slightly.
Place the thawed spinach in a clean kitchen towel and squeeze very firmly over the sink to remove as much excess water as possible.
In a large mixing bowl whisk together the eggs, heavy cream, salt, pepper, and garlic powder until the mixture is smooth and well combined.
Stir the well squeezed spinach into the egg mixture, breaking up any clumps so it is evenly distributed throughout the custard.
Fold in 1 cup of the shredded cheddar cheese along with the cooked bacon or sausage if using, reserving the remaining 1/2 cup of cheese for the top.
Pour the spinach and egg mixture into the prepared baking dish and spread it into an even layer with a spatula.
Sprinkle the remaining 1/2 cup shredded cheddar evenly over the surface of the casserole.
Bake the casserole for 25 to 30 minutes, or until the edges are set, the center is just barely firm, and the top is lightly golden in spots.
Let the casserole rest for 5 to 10 minutes to finish setting, then slice into portions and serve warm.
Cool leftovers completely, then store them in an airtight container in the refrigerator for up to 4 days or freeze individual slices for quick future breakfasts.

Notes

For the best custardy texture, bake just until the center of the casserole is set with only a slight jiggle, as overbaking can make the eggs rubbery. Be sure to squeeze the spinach very well so the finished dish is creamy rather than watery, especially if using frozen spinach. You can swap cheddar for other keto-friendly cheeses like mozzarella, gouda, or pepper jack, or use a blend for extra flavor. To reheat, warm slices in a 350°F oven or toaster oven until heated through, or microwave on low power in short bursts to avoid overcooking the eggs. Each serving is very filling on its own, but it pairs nicely with sliced avocado or a simple green salad for a complete keto meal.

Nutrition