The best breakfast casserole is bubbly, comforting, and perfect for busy mornings.
Holly’s Recipe Highlights
- Flavor: This breakfast casserole bakes up with a cozy, savory flavor. Light and fluffy eggs are wrapped around smoky bacon, bright veggies, and just enough cheddar to make every bite warm and delicious.
- Skill Level: This is easy enough for novice cooks, but will make you feel like a brunch pro.
- Prep Tip: Use pre-sliced mushrooms or jarred peppers for faster prep.
- Serving Suggestions: This casserole is my go to for holiday brunches and family gatherings. It is so easy to make the night before and have ready for when the crowd arrives! Make it a meal and serve it with some breakfast sausage patties, and zucchini steaks.
What You’ll Need
- Egg Mixture: I love to use whole, fresh eggs and full-fat cottage cheese for extra creaminess. Ready-made egg whites are great to have on hand for adding to protein smoothies or making omelets.
- Bacon: Bacon is a keto lover’s secret weapon because it adds flavor to nearly any recipe. You can also use diced ham, chopped breakfast sausage links, leftover ground beef, or shredded chicken.
- Vegetables: Peppers, mushrooms, and spinach provide color and help create structure for the casserole. Toss in any chopped low-carb veggies you like. Remember to squeeze the spinach dry so the casserole doesn’t become watery.
- Variations: No cottage cheese? Use sour cream or Greek yogurt instead. Make a Tex-Mex version and mix in jalapenos or green chilis with a southwest seasoning blend and serve with a dollop of sour cream or homemade salsa. Crumbled feta, and diced chilis are also optional add-ins.
How To Make the Best Breakfast Casserole
- Beat egg whites, then add whole eggs and cottage cheese.
- Combine vegetables and cooked bacon mixture with eggs (full recipe below).
- Bake until set; then top with cheese and return to the oven.
Holly’s Helpful Hints
- Room-temperature eggs whip up faster and fluffier than cold ones. Set them out while assembling the recipe and cooking the bacon. Whip the egg whites until soft and foamy for a lighter texture.
- Be sure to drain the spinach to avoid a soggy casserole. If using frozen, thaw and drain before adding in Step 4.
- Save on cleanup by lining the casserole dish with parchment paper or foil before assembling the casserole.
- Let this casserole rest 10 minutes after baking for clean slices.
- Remember to bake uncovered so moisture can evaporate and the top stays golden.
Saving and Reheating Leftovers
- Keep leftover breakfast casserole in a covered container in the refrigerator for up to 4 days. Cover portions in plastic wrap and reheat in the microwave at 30-second intervals. This creates steam and keeps the eggs from getting rubbery.
- For meal prep, cut into squares and store individually for quick breakfasts. Scoop leftovers into low-carb wraps for a portable breakfast or lunch.
- Leftovers can also be cut into single portions, wrapped in plastic, and frozen until ready to thaw and reheat for up to 1 month.
Breakfast Favorites
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Best Breakfast Casserole
The best breakfast casserole is at your fingertips with just a few simple ingredients.
Ingredients
- 1 strip bacon diced
- ½ medium onion finely diced
- 1 cup egg whites liquid egg whites from a carton
- 8 eggs
- 1 cup cottage cheese
- ½ red bell pepper
- ½ cup mushrooms sliced
- 3 tablespoons flour
- 5 ounces fresh spinach cooked and squeezed dry
- ¾ cup cheddar cheese shredded
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 inch casserole dish.
- In a pan over medium heat, cook the diced bacon and onion together until bacon is starting to crisp and onion is tender. Set aside.
- Meanwhile, beat the egg whites until fluffy and almost doubled in size. Whisk in the 8 eggs and cottage cheese.
- In a bowl combine the red pepper, mushrooms, cooked spinach and bacon mixture. Sprinkle with 3 tablespoons flour and toss to coat.
- Combine the vegetables with the egg mixture and pour into casserole dish.
- Bake for 25 minutes. Sprinkle top with cheddar cheese and return to oven for 10-15 minutes or until cheese is melted and eggs are set.
Notes
- If using frozen spinach, squeeze the liquid out. Use about 1 cup of frozen spinach.
- Leftover breakfast casserole will keep in the refrigerator for up to 4 days, or in the freezer for up to 1 month, in an airtight wrap and container.
Nutrition Information
Calories: 120kcal | Carbohydrates: 4g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 199mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1517IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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