Keto Bacon and Egg Breakfast Casserole Recipe
A rich and delicious Keto Bacon and Egg Breakfast Casserole that combines eggs, creamy heavy cream, crispy bacon, cheddar cheese, and green onions for a satisfying low-carb morning meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Egg Mixture
- 8 large eggs
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Add-ins
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup diced green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Eggs and Cream: In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until the mixture is smooth and thoroughly combined.
- Add Bacon, Cheese, and Onions: Stir in the crumbled cooked bacon, shredded cheddar cheese, and diced green onions evenly throughout the egg mixture.
- Prepare Baking Dish: Grease a 9×13-inch baking dish to prevent sticking, then pour the egg mixture into the dish spreading it evenly.
- Bake Casserole: Place the baking dish in the preheated oven and bake for 35 minutes or until the eggs are fully set and the top turns a light golden color.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before slicing into portions and serving warm.
Notes
- You can substitute cheddar cheese with mozzarella or pepper jack for a different flavor.
- To make it dairy-free, replace heavy cream with coconut cream and use dairy-free cheese alternatives.
- Make sure your bacon is cooked and crumbled before adding to avoid greasiness in the casserole.
- This casserole can be prepared the night before and baked fresh in the morning for convenience.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
