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Keto Ham and Cheese Breakfast Casserole

This Keto Ham and Cheese Breakfast Casserole is a rich, savory, and satisfying low-carb dish made by baking a creamy mixture of eggs, sugar-free ham, and melty cheese with a splash of heavy cream. Optional low-carb veggies like spinach or bell peppers add color, nutrients, and crunch without pushing you out of ketosis. With golden, cheesy edges and a soft, custardy center, this casserole is perfect for breakfast, brunch, or an easy dinner, and it reheats beautifully for meal prep. Each serving is high in protein and healthy fats while staying low in net carbs, making it an ideal option for anyone following a keto lifestyle.
Course Breakfast, Brunch, Dinner, Meal Prep
Cuisine American
Keyword egg bake, keto breakfast casserole, keto ham and cheese, low carb casserole, meal prep breakfast
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 360kcal

Equipment

  • 9x13-inch Baking Dish
  • Mixing bowl
  • Whisk
  • Skillet
  • Cutting board
  • Knife

Ingredients

For the casserole

  • 10 large eggs
  • 1 cup heavy whipping cream
  • 2 cups shredded sharp cheddar cheese divided, or use half cheddar and half mozzarella
  • 1 cup shredded mozzarella cheese low-moisture, part-skim; for extra melt and stretch
  • 2 cups diced sugar-free ham about 12 oz; choose ham with no added sugar
  • 2 tablespoons butter for greasing the dish and sautéing vegetables
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon sea salt or to taste; ham and cheese are already salty
  • 1/4 teaspoon black pepper freshly ground, or to taste

Optional low-carb vegetables

  • 1 cup fresh spinach roughly chopped; about 1 large handful
  • 1/2 cup red bell pepper diced small; about 1/2 medium pepper
  • 2 tablespoons green onions sliced thin, for topping before or after baking

Instructions

  • Preheat the oven to 350°F and generously grease a 9x13-inch baking dish with about 1 tablespoon of the butter.
  • Place a skillet over medium heat and melt the remaining 1 tablespoon butter.
  • Add the diced red bell pepper to the skillet and sauté for 3 to 4 minutes until it begins to soften, then add the chopped spinach and cook for another 1 to 2 minutes just until wilted and any excess moisture has cooked off.
  • Remove the skillet from the heat and set the cooked vegetables aside to cool slightly while you prepare the egg mixture.
  • In a large mixing bowl, whisk the eggs until well combined and slightly frothy.
  • Whisk the heavy whipping cream, garlic powder, onion powder, sea salt, and black pepper into the eggs until the mixture is smooth and uniform.
  • Stir in 1 and 1/2 cups of the shredded cheddar cheese, all of the mozzarella cheese, the diced sugar-free ham, and the sautéed vegetables until everything is evenly distributed in the egg mixture.
  • Pour the egg and ham mixture into the prepared baking dish, spreading the ham and vegetables evenly so every bite has a bit of everything.
  • Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole, adding sliced green onions on top if you like them baked in.
  • Bake the casserole for 30 to 35 minutes, or until the center is just set, the edges are puffed, and the top is golden and bubbly.
  • Remove the baking dish from the oven and let the casserole rest for 5 to 10 minutes to firm up for clean slices and to allow the flavors to settle.
  • Sprinkle with additional sliced green onions, if desired, then slice into 8 portions and serve warm, or let cool completely for meal prep and refrigerate or freeze for later.

Notes

For the best keto results, choose a sugar-free ham with no added honey, brown sugar, or starchy fillers, and always check the nutrition label. You can assemble this casserole the night before, cover tightly, and refrigerate, then bake straight from the fridge, adding 5 to 10 minutes to the baking time as needed. Leftovers keep well in the refrigerator for 3 to 4 days and can be reheated in the microwave or in a 325°F oven until warmed through. To freeze, cool the casserole completely, slice into portions, wrap tightly, and freeze for up to 2 months, then thaw overnight in the fridge before reheating. Each serving is designed to stay under 5 grams of net carbs, so optional vegetables are included in amounts that keep the casserole strictly keto friendly.

Nutrition

Calories: 360kcal