Hearty Keto Breakfast Casserole (High Protein & Easy Meal Prep!)
Whip up a delicious and satisfying start to your day with this super easy Keto Breakfast Casserole! Loaded with savory bacon, colorful veggies, fluffy eggs, and plenty of cheese, it’s a perfect make-ahead meal that’s high in protein and low in carbs.
Yields: 6-8 servings Prep time: 15 minutes Cook time: 30-35 minutes
Ingredients:
- 6 ounces bacon (about 5-6 slices), chopped
- 1 cup onion, chopped
- 2 cups bell peppers (any color), chopped
- 2 cloves garlic, minced (about 1 teaspoon)
- 12 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
Equipment:
- 9×13-inch casserole dish
- Large skillet with a lid
- Large mixing bowl
- Whisk
Instructions:
- Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with cooking spray or butter; set aside.
- Cook Bacon & Sauté Veggies: In a large skillet over medium heat, cook the chopped bacon until it’s about halfway done and starting to render fat (it won’t be fully crisp yet). Add the chopped onion, bell peppers, and minced garlic to the skillet. Continue to cook, stirring occasionally, until the bacon is crispy and browned, and the vegetables are softened and fragrant, about 8-10 minutes.
- Cool Slightly: Remove the bacon and veggie mixture from the heat and let it cool slightly.
- Prepare Egg Mixture: In a large bowl, whisk the eggs vigorously. Add the salt and pepper, and whisk again until well combined and slightly frothy.
- Combine & Assemble: Add the cooled bacon and cooked vegetable mixture to the whisked eggs and stir to combine evenly. Stir in ¾ cup of the shredded cheddar cheese to the egg mixture.
- Bake: Pour the entire mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the remaining ¼ cup of shredded cheddar cheese over the top.
- Bake: Bake for 25-30 minutes, or until the eggs are set in the center and the top is lightly golden and bubbly. (An internal temperature of 160°F / 71°C is ideal).
- Cool & Serve: Let the casserole cool for 5 minutes before slicing into squares and serving.
Tips for Success:
- Customization: Feel free to swap out the bacon for cooked sausage crumbles or diced ham. You can also add other low-carb vegetables like mushrooms, spinach (wilt it with the other veggies), or a handful of chopped kale.
- Cheese Variety: Experiment with different cheeses like Monterey Jack, Colby Jack, or a Mexican blend.
- Don’t Overcook: Overcooked eggs can become rubbery. The casserole is done when the center is firm to the touch.
- Meal Prep Friendly: This casserole is fantastic for meal prepping! Cook once, and enjoy easy breakfasts all week.
Storage: Cut the cooled casserole into individual squares and store them in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the microwave or oven.
Recipe Analysis & Dietary Classification
- High Protein: Yes, this recipe is very high in protein. Eggs, bacon, and cheddar cheese are all excellent protein sources, making this casserole incredibly satisfying and beneficial for maintaining energy and satiety.
- Low-Carb: Yes, this recipe is low-carb. It’s naturally free of grains and starches, relying on eggs, meat, and non-starchy vegetables.
- Keto: Yes, this recipe is keto-friendly. All ingredients (eggs, bacon, bell peppers, onion, garlic, cheese, salt, pepper) are suitable for a ketogenic diet. The carb content from the vegetables is minimal when spread across servings.
- Gluten-Free: Yes, this recipe is naturally gluten-free.