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A close-up overhead shot of a white casserole dish of the keto breakfast casserole.
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5 from 13 votes

Keto Breakfast Casserole

Keto breakfast casserole is full of protein, savory flavors, and easy ingredients! Made with fluffy eggs, green and red peppers, spinach, mushrooms, and two types of cheese, this easy breakfast recipe is the best ever. Low-carb and perfect for the whole family.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Brunch
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 12 servings
Calories: 185kcal
Author: Anjali Shah

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Heat the oil in a 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!
  • Add the crushed garlic, bell peppers, and sliced mushrooms. Cook until all the vegetables are soft and remove them from the heat.
  • In a bowl, whisk together the eggs, cream, salt, and pepper. Mix until everything is fully combined.
  • Grease a 7x11-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, thawed spinach on top of the vegetables and pour the egg mixture over them. Top the eggs with feta and cheddar cheese.
  • Bake the casserole in the preheated oven for 30-45 minutes until cooked through completely. The center should not be able to wiggle when shaken and the color of the casserole should be lightly golden brown.
  • Remove the casserole from the oven and allow it to cool for ten minutes before serving. Cut the casserole into 12 individual pieces and enjoy!

Video

Notes

Storage Directions
  • Storing: Leftovers keep in an airtight container in the refrigerator for up to four days.
  • Reheating: Reheat in a preheated oven at 350 degrees Fahrenheit for about 15 minutes. When heating from frozen, allow this dish to thaw overnight in the refrigerator.
  • Freezing: Freeze leftovers for up to three months. Wrap individual pieces in plastic wrap or aluminum foil before placing them in a freezer-safe container.
Recipe Card Notes 
  • Dairy-Free: For dairy-free egg casserole, omit the cheese and use dairy-free milk in place of the heavy cream.
  • To prevent the casserole from becoming too watery, drain the cooked vegetables before adding them to the casserole dish. 
  • The best way to remove excess water from frozen spinach is to defrost the spinach in a strainer and then squeeze it with your hands or use paper towels to press it until you’ve removed most of the moisture. Separate it with a fork because it will become compacted when squeezed.
  • For the easiest serving, spray the casserole dish well with oil or grease with butter.  A well-greased dish will allow you to easily remove slices and not leave any of the good stuff behind due to sticking. 
  • This is one of the most versatile breakfast recipes ever so don’t feel like you need to have exact ingredients.  Make this casserole with almost any vegetable combination, so I love using what I have on hand and filling up this casserole with leftover veggies I need to use!

Nutrition

Serving: 1piece | Calories: 185kcal | Carbohydrates: 4g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 240mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g