Easy & Savory Breakfast Casserole (Low-Carb & Gluten-Free!)
Simplify your mornings with this incredibly easy and delicious Breakfast Casserole! It’s loaded with crispy bacon, tender bell peppers, and savory onions, all baked into a fluffy egg and cheese base. Perfect for meal prep, family brunches, or a hearty, low-carb start to your day.
Yields: 8-10 servings Prep time: 15 minutes Cook time: 25-30 minutes
Ingredients:
- 5 slices bacon, diced
- 1 cup onion, finely chopped (white or yellow)
- 1 teaspoon minced garlic (about 2 cloves)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium green bell pepper, diced (about 1 cup)
- 12 large eggs, beaten
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup shredded cheddar cheese
- Non-stick cooking spray or butter for greasing
Equipment:
- 9×13 inch baking dish
- Large skillet
- Medium mixing bowl
- Whisk
- Spatula or spoon
Instructions:
- Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or butter; set aside.
- Cook Bacon & Veggies: In a large skillet over medium heat, cook the diced bacon until it just starts to soften.
- Add the minced garlic and chopped onion to the skillet. Cook, stirring occasionally, until the bacon begins to brown and the onion is translucent, about 3-5 minutes.
- Add the diced red bell pepper and green bell pepper. Cover the skillet and continue to cook for 5-10 minutes, or until the vegetables are soft and the bacon is crispy, stirring occasionally.
- Remove the skillet from heat and let the mixture cool slightly.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs until well beaten. Add the sea salt and black pepper, and whisk again to combine thoroughly.
- Combine & Assemble: Add the cooled bacon and cooked vegetable mixture to the beaten eggs. Stir well to combine.
- Stir in the shredded cheddar cheese until evenly distributed throughout the mixture.
- Bake Casserole: Pour the entire mixture into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is set, lightly golden brown, and the eggs in the center are firm.
- Cool & Serve: Remove the casserole from the oven and let it cool for about 5 minutes before slicing and serving warm.
Tips for Success:
- Don’t Skip Cooling: Allowing the bacon and veggie mixture to cool slightly before adding to the eggs prevents the eggs from scrambling prematurely.
- Vegetable Variations: Feel free to add other keto-friendly vegetables like chopped mushrooms or spinach (ensure spinach is well-drained if frozen).
- Cheese Options: Experiment with different shredded cheeses like Monterey Jack, Colby Jack, or a blend for varied flavor.
- Make Ahead: This casserole can be assembled the night before and refrigerated. Simply pull it out of the fridge about 30 minutes before baking, and you might need to add an extra 5-10 minutes to the bake time.
Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the microwave or oven.
Recipe Analysis & Dietary Classification
This Easy Breakfast Casserole recipe is a fantastic, versatile, and highly compliant option for your app!
- High Protein: Yes, this recipe is very high in protein from the eggs, bacon, and cheese.
- Low-Carb: Yes, this recipe is low-carb. All ingredients are naturally low in carbohydrates.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Bacon: Ensure it’s plain bacon without added sugars if strictly adhering to keto.
- Gluten-Free: Yes, this recipe is naturally gluten-free.