This Keto Low-Carb Egg Breakfast Casserole is packed with protein, veggies, and cheese, this delicious dish is perfect for meal prep or feeding a crowd. This casserole is not only easy to make but also the perfect meal-ahead dish for meal planning, allowing you to enjoy a hearty, guilt-free breakfast with cheese, spinach, and peppers throughout the week. Serve this dish for your holiday breakfasts and brunch!
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This low-carb bacon, egg, and spinach breakfast casserole has rescued my mundane breakfast! For several months now, I have been eating the same breakfast every day. Peanut butter toast on whole wheat bread, topped with honey is my favorite quick and easy breakfast. I love it, but I need to switch it up! I also wanted to cut back on carbs this week!
Key Ingredients
- Eggs
- Spinach
- Bacon
- Bell Peppers
- Onions
- Cheese
- Mushrooms
- Salt and Pepper
This casserole is easy to make. The key word here is LAYERS. Create the first layer by adding sauteed veggies to the bottom a baking dish.
Next, add frozen spinach.
Drizzle an egg mixture throughout.
Sprinkle cooked, crumbled bacon and shredded cheese over the top. Bake for 35 minutes.
I love casseroles! I really should make them more often. I love to combine a bunch of ingredients that pair well together, and then throw the dish in the oven and get back to life until it is finished baking. Casseroles are also a great way to sneak in nutritious veggies and high protein foods. A casserole will save you from having to prepare multiple side dishes for one meal.
Can You Make it Ahead
You can prepare it ahead of time and store it in the refrigerator for up to 24 hours before baking. Cover the unbaked casserole tightly with plastic wrap or aluminum foil.
When you’re ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 15-20 minutes while you preheat the oven.
How to Store and Reheat
If you’ve already baked the casserole, you can store it in the refrigerator for up to 4-5 days. Simply reheat individual portions in the microwave or warm the entire dish in the oven at 350 degrees until warm.
Freezer Tips
Place the casserole or portions in the freezer tightly covered and sealed. It can be frozen for up to 2-3 months (for optimal freshness).
Check out more Low Carb Breakfast Casseroles here with 10 Egg Casseroles You Can Make For Breakfast, Lunch, and Dinner.
Or if you are just looking for breakfast only, you can check out the Low Carb Breakfast Casseroles here with 39 Low Carb Breakfasts You Actually Want to Eat.
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More Low Carb Recipes
Low-Carb Bacon Mushroom Chicken With Cream Sauce
Low Carb Buffalo Chicken Dip
Low Carb Bacon Chicken Jalapeno Poppers
Low Carb Banana Nut Bread
20 Minute Sheet Pan Shrimp Fajitas
Spaghetti Squash Chicken Alfredo
150-Cal Brownies
Crab Stuffed Salmon
Cilantro Lime Chicken
Bruschetta Stuffed Grilled Chicken
Low-Carb Steak Lettuce Wraps
Shrimp Scampi Zucchini Noodles
You may also enjoy these other Keto Breakfast Recipes: Keto Bacon Egg Bites, Keto Chaffles (Waffles), Smoked Salmon Eggs Benedict, Keto Cinnamon Rolls, and Keto Blueberry Muffins.
Click here for a complete listing of Keto Low-Carb Recipes.
Keto Low-Carb Egg Breakfast Casserole
Ingredients
- 2 eggs
- 1 1/2 cups egg whites You can use 6-7 eggs (in addition to the ones noted above) if you don't want to use egg whites.
- 2-3 cups frozen spinach Thawed and drained. Thaw the spinach and drain the excess water.
- 6 slices bacon Cooked and crumbled
- 1 cup sliced mushrooms
- 1/2 cup chopped red onions
- 1/2 cup chopped green peppers
- 1/2 cup chopped red peppers
- 1 1/4 cup shredded cheddar cheese
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
- Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.
- Add the veggies to the bottom of the baking dish. Spread the veggies throughout the dish.
- Add another layer, add the spinach.
- Whisk the egg whites and eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies.
- Create an additional layer by adding the crumbled bacon and shredded cheese.
- Bake for 35 minutes.
- Remove from the oven. Allow to cool before serving.
Notes
- You can use any type of shredded cheese you like.
- You can use fresh spinach if you like.
- Store leftovers in the fridge tightly covered for 3-4 days.
- This dish can be frozen tightly sealed and covered for up to 3 months.
- You can add the mixture to a muffin tin to make muffins.
Jenny
Monday 25th of December 2023
Everyone rates the dish without ever making it??? “It looks good” doesn’t mean you should rate it five stars. I will give this dish a try this coming weekend and I’ll let you know how it turned out.
McMargo
Sunday 17th of December 2023
Delicious! Cut recipe in half so hubby & I could try before making Christmas morning for family. Saute veggies until soft (but not totally cooked) is key. No bell peppers due to dietary issues, so added a layer of diced Roma tomatoes on top of sauteed veggies, then fresh leaf spinach, 5 eggs (no egg whites) finely shredded 3 cheddar cheese mix, bacon crumbles and a little finely shredded low-moisture mozzarella on top of bacon. Used a 9X9 casserole dish (sprayed w/ PAM) and it came out perfect. Would have taken a picture, but hubby was hungry. Definitely making Christmas morning. Thank you for this recipe!
staysnatched
Monday 18th of December 2023
You're welcome!
Alex
Sunday 22nd of October 2023
Reading more than a few comments and realize 2 things 1) no one reads directions 2) very few ppl made it but always have something to say that adds no value I made it as instructed it was absolutely delicious as is Thanks for the recipe
staysnatched
Sunday 22nd of October 2023
I'm glad you enjoyed it.
Alex
Thursday 28th of September 2023
Doesn’anyone bother to read the instructions before asking all their questions Made this loved it . Thx for the recipe and the easy to follow directions
staysnatched
Monday 2nd of October 2023
I'm so glad you enjoyed it!
dmk406@gmail.com
Tuesday 15th of August 2023
So delicious! Can I make ahead, freeze (to re-heat later for a camping trip), then re-heat in oven? If so, what time/temp would you recommend? Thank you for a wonderful recipe!
staysnatched
Tuesday 15th of August 2023
350 degrees until warm.