Healthy Breakfast Casserole

Perfect for busy mornings, this low-carb breakfast casserole is so delicious, easy to make, and is super rich and cheesy thanks to the addition of creamy feta and sharp cheddar cheese!

This keto breakfast bake is great for whenever you need inspiration for new low carb breakfasts. One of the main reasons why I love this recipe so much is because it is so versatile.



First, preheat the oven to 340 degrees Fahrenheit. Heat the oil in a large skillet over medium heat, then add the diced onion. Cook for two to three minutes or until translucent.

Be careful not to burn the onion! Next, add the garlic, bell peppers, and mushrooms. Cook until all the vegetables are soft and remove them from the heat.


In a large mixing bowl, whisk together the eggs, cream, salt, and pepper. Mix until everything is fully combined.


Grease a 7×11-inch casserole dish with nonstick spray so the eggs do not stick to the sides. Drain the excess liquids from the cooked vegetables and spread an even layer into the bottom of the dish.


Next, layer the frozen or thawed spinach on top of the vegetables and pour the egg mixture over them.

Swipe up for full recipe!