Keto Bacon and Egg Breakfast Casserole

This keto bacon and egg breakfast casserole combines crispy bacon, fluffy baked eggs, gooey cheese, and rich heavy cream for a comforting low-carb breakfast that is perfect for meal prep. With a creamy center, golden edges, and optional low-carb veggies like spinach or mushrooms, it keeps you full for hours while staying strictly keto-friendly. Bake once, slice, and enjoy easy grab-and-go servings all week long.

Course Breakfast, Brunch, Meal Prep

Cuisine American

Keyword bacon and egg casserole, gluten free, keto breakfast casserole, low carb breakfast, make ahead breakfast

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 360kcal

Equipment

9x13-inch Baking Dish
large skillet
Mixing bowl
Whisk
Cutting board
Chef's knife

Ingredients

For the casserole

8 slices thick-cut bacon sugar-free if possible
10 large eggs
1 cup heavy whipping cream
1 1/2 cups shredded cheddar cheese divided
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup unsalted butter melted, for greasing the dish and extra richness
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper or to taste

Optional low-carb veggies

1 cup fresh baby spinach roughly chopped
1/2 cup sliced mushrooms
1/4 cup finely chopped onion or green onion for lower carbs

Instructions

Preheat the oven to 350°F and lightly grease a 9x13 inch baking dish with some of the melted butter.
Place the bacon slices in a large skillet over medium heat and cook until crispy, then transfer them to a paper towel lined plate and let cool slightly.
Once cooled, crumble or chop the bacon into bite-sized pieces and scatter about two thirds of it evenly over the bottom of the prepared baking dish.
If using the optional veggies, add the spinach, mushrooms, and onion to the bacon drippings in the skillet and sauté over medium heat until the vegetables are just softened and most of the moisture has cooked off, then spread them in an even layer over the bacon in the baking dish.
In a large mixing bowl whisk together the eggs until smooth and well combined, then whisk in the heavy cream, remaining melted butter, garlic powder, onion powder, salt, and pepper until the mixture is uniform and slightly frothy.
Stir in 1 cup of the shredded cheddar, the mozzarella, and the Parmesan cheese until evenly distributed throughout the egg mixture.
Pour the egg and cheese mixture evenly over the bacon and vegetables in the baking dish, gently tilting the dish if needed so it spreads into the corners without disturbing the layers too much.
Sprinkle the remaining 1/2 cup shredded cheddar and the reserved crumbled bacon evenly over the top of the casserole for a cheesy, crispy topping.
Bake the casserole in the preheated oven for 30 to 35 minutes until the edges are puffed and golden and the center is just set with a slight jiggle but no visible liquid.
Remove the casserole from the oven and let it rest for about 10 minutes to finish setting before slicing into squares and serving warm.
For meal prep, allow leftover slices to cool completely, then refrigerate them in an airtight container for up to 4 days or freeze individually wrapped portions for longer storage.
Reheat chilled or thawed slices in the microwave until warmed through or in a 350°F oven until hot and the cheese is melty, then serve with optional avocado or a simple green side if desired.

Notes

To keep this casserole strictly keto, choose sugar-free bacon and avoid adding starchy vegetables such as potatoes or large amounts of onion or bell pepper. The optional veggies listed are portioned to stay low in carbs per serving. Customize the cheese by swapping in pepper jack, Swiss, or a Mexican blend for a different flavor profile. This recipe slices cleanly once cooled, making it ideal for meal prep and grab-and-go breakfasts. For extra richness, drizzle a little additional melted butter or olive oil over slices just before serving.

Nutrition