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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!
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.
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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Get your FREE printable Keto Grocery Shopping list here.
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 Bacon, Egg, and Spinach 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.
Jeff Nixdorf
Saturday 14th of May 2022
Made it yesterday and it was amazing
Eric
Friday 13th of May 2022
I don’t see it listed, but what is the yellow in the veggie pic? Yellow bell pepper?
Randy
Thursday 7th of April 2022
How would you adjust the cooking time to make using a large muffin tin? Thanks in advance!
staysnatched
Sunday 10th of April 2022
Check out my muffins recipe https://www.staysnatched.com/keto-bacon-egg-muffins/
Nek C
Thursday 20th of January 2022
I made this for meal prep for this week and listen....it did not disappoint. It was good every single day I had it. I forgot my mushrooms, and the recipe did not lack anything!
staysnatched
Thursday 20th of January 2022
Wonderful! I’m so glad you enjoyed it.
Jessica Adutwum
Sunday 16th of January 2022
I made this for breakfast meal prep and this recipe saved my life! It was quick, simple to make and so favorful. I added jalapenos and it was perfect! I'll be enjoying this delicious and healthy breakfast all week. This will be added to my meal prep rotation.
staysnatched
Thursday 20th of January 2022
I’m glad to hear it will be in the rotation!