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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Table of Contents
Why Readers Love This Recipe
⭐️⭐️⭐️⭐️⭐️
Loooooove this recipe! I made it this past weekend and have been eating it for breakfast for the last 3 days. Looking forward to trying more of your recipes.
~Jas
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.
You may also enjoy these other Keto Breakfast Recipes: Keto Bacon Egg Bites and Keto Blueberry Muffins.
Key Ingredients
Together, these ingredients create a savory, satisfying, and low-carb breakfast casserole....that I've been obsessed with for years!
- Eggs – The backbone of any breakfast casserole, eggs provide structure, protein, and richness, binding all the ingredients together for a fluffy, satisfying texture.
- Spinach – It's nutrient-dense and adds fiber, vitamins, and a pop of color while keeping the dish light and fresh. Plus, it’s a great way to sneak in extra veggies without adding many carbs.
- Bacon – Who doesn't love it? It adds a smoky, salty, and crispy element that enhances flavor while providing protein and fat to keep the casserole hearty and satisfying. Use sausage if that's more your speed!
- Bell Peppers – A touch of sweetness and crunch to balance the richness of the eggs and bacon.
- Onions – Brings a subtle sweetness and savory depth to the casserole. Using just a small amount adds great flavor without too many carbs.
- Cheese – Whether it’s cheddar, mozzarella, or a mix, cheese provides creamy richness, melty goodness, and extra fat to keep this dish keto-friendly and delicious.
- Mushrooms – Add a hearty, meaty texture without extra carbs, making this casserole feel like a fluffy omelet.
- Salt and Pepper – Simple but essential, these seasonings enhance all the other flavors, ensuring a well-balanced and delicious bite every time.
How to Make Keto Breakfast Casserole
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- 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 the egg mixture throughout.
- Sprinkle cooked, crumbled bacon and shredded cheese over the top.
- Bake for 35 minutes.
Substitutions and Add-ins Ideas
Switch it up to suit your tastes and needs.
- Kale, Swiss Chard, or Broccoli – Any leafy green works well, or swap for chopped broccoli for extra fiber.
- Sausage, Ham, or Turkey Bacon – Swap for cooked breakfast sausage, diced ham, or turkey bacon for a different protein option.
- Cherry Tomatoes or Zucchini – If you want lower-carb options, try diced zucchini or a few cherry tomatoes for a slight sweetness.
- Green Onions or Shallots – Green onions provide a milder flavor with fewer carbs compared to regular onions.
- Asparagus or Cauliflower – Other low-carb veggies like asparagus or roasted cauliflower add variety and texture.
- Avocado – Adds good fats and creaminess when sliced on top after baking.
- Jalapeños or Red Pepper Flakes – For a little heat and extra kick.
- Chopped Cooked Chicken or Ground Beef – A heartier protein boost if you want an extra-filling breakfast.
- Cream Cheese or Ricotta – Mix into the eggs for an extra creamy texture.
- Everything Bagel Seasoning – Sprinkle on top for a flavorful, slightly crunchy finish.
- Pesto or Sun-Dried Tomatoes – A spoonful of pesto or chopped sun-dried tomatoes adds richness and depth.
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.
Pin Me! 🙂
More Low Carb Recipes
Keto Low Carb Bacon Cheeseburger Casserole
Keto Low Carb Philly Cheesesteak Casserole
Keto Low Carb PF Changs Lettuce Wraps
Keto Low Carb Smothered Pork Chops
Click here for a complete listing of Keto Low-Carb Recipes.
Keto Low-Carb Egg Breakfast Casserole
Ingredients
- 2 eggs
- 1 ½ 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
- ½ cup chopped red onions
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- 1 ¼ cup shredded cheddar cheese
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 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.
Nutrition (displayed with net carbs)
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Diana says
Made this for our weekly breakfast for dinner and everyone inhaled it. The dogs were even trying to get some from people. Another banger!
staysnatched says
haha! I'm glad you enjoyed it.
Susan says
Always trying to add veggies to meals to increase nutrients and found this one to be a winner for the whole gang. Best New Year’s Day breakfast that’s filling and healthy. Looking forward to making it again.
staysnatched says
Glad to hear you will make it again!
Jessica Adutwum says
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 says
I’m glad to hear it will be in the rotation!
Nek C says
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 says
Wonderful! I’m so glad you enjoyed it.
Randy says
How would you adjust the cooking time to make using a large muffin tin? Thanks in advance!
staysnatched says
Check out my muffins recipe https://www.staysnatched.com/keto-bacon-egg-muffins/
Eric says
I don’t see it listed, but what is the yellow in the veggie pic? Yellow bell pepper?
staysnatched says
Yes, you can add any veggies you like.
Kellen Ryno says
Very good...I did take half of the spinach and mixed it with 4oz cream cheese to put at the bottom. I would recommend more bacon, think ham or crawfish would be good too! I'm from Louisiana!
staysnatched says
That sounds good!
Jeff Nixdorf says
Made it yesterday and it was amazing
staysnatched says
Wonderful! So glad to hear.
Connie says
Can this be baked then individual portions frozen?
staysnatched says
Here is the muffin recipe. https://www.staysnatched.com/keto-bacon-egg-muffins/
Helen says
I made this today. I used sausage crumbles and bacon. Fantastic. My husband and I both enjoyed it.
staysnatched says
I'm glad you enjoyed it.
Towanda Wilson says
This has been my breakfast meal prep for the last 3 weeks! I changed up the meat protein to ground sausage this last week and it was still delicious!
staysnatched says
I'm glad you enjoy it.
Jeremy Bell AKA Dinga says
My mouth watered with just writing this down, but when made...OMG it was fantastic.
Lynn says
Can the be put together the night before and baked the next morning?
staysnatched says
Probably. I haven't tested it because this is easy to prep.
Kim says
Can’t wait to try this for Christmas breakfast. In your photo, I see a yellow vegetable. Did you use all 3 colors of peppers, red green and yellow? Also, I will be omitting the mushrooms. Any other veggie I could use in place?
staysnatched says
Yes, I love using several peppers. All vegetables work for this recipe. I love mushrooms, use what you like.
Kim says
@staysnatched, thanks for the reply! I’m also going to use whole eggs instead of egg whites. I see one comment said to use 10 large eggs in place of the egg whites.. so pretty much I would use 12 whole eggs?
staysnatched says
I’ve covered this for you in the list of ingredients.
Kim says
@staysnatched, thank you! One more question. Once you pour the egg mixture over top of the spinach and sautéed veggies, do you mix them together or leave them in the “layers”? Does it all combine while cooking?
staysnatched says
Nope, I do exactly what I say in the instructions.
Paige says
If using fresh spinach, should I saute it before adding to casserole dish? Or just add it raw?
staysnatched says
Either will work. It’s a matter of preference and the texture you like your spinach.
Denise says
How can I make this serve more people
staysnatched says
Double, triple the recipe, whatever you need.
Robin says
This was really good! We made breakfast for dinner, and this was the recipe we chose as part of our meal. We used 9 whole eggs, and added a little minced garlic, otherwise it was made as written & it was delicious! My husband and son went back for seconds. 🙂 Thank you!
staysnatched says
You're welcome!
Annie says
Absolutely delicious. My first attempt. Came out great. I added a few more eggs. Will definitely make again. Thank you
staysnatched says
So glad to hear it!
dmk406@gmail.com says
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 says
350 degrees until warm.
Alex says
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 says
I'm so glad you enjoyed it!
Alex says
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 says
I'm glad you enjoyed it.
McMargo says
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 says
You're welcome!
Jenny says
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.