Low carb and delicious, this is the easiest, best breakfast casserole ever.
Loaded with eggs, bacon, veggies, and cheese, this casserole is a protein packed keto-friendly breakfast.
Make This Egg-citing Low-Carb Breakfast Delight because…
- It’s extra flavorful, from the crispy and savory bacon pieces in every bite.
- The fluffy egg and cottage cheese base is packed with yummy veggies like red peppers, mushrooms, and spinach.
- With it’s savory, golden, and cheesy finish, it will be hard to resist.
- This low carb wonder is easy enough for every day, but fancy enough for a Christmas or holiday brunch.
Ingredients
Egg Mixture: Use whole, fresh eggs and full-fat cottage cheese for the best flavor and base. 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.
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.
How To Make the Best Breakfast Casserole
- Beat egg whites until fluffy, then add whole eggs and cottage cheese.
- Combine vegetables and cooked bacon mixture with eggs. (See recipe below)
- Bake until set; then top with cheese and return to the oven.
Tips To Make This Egg-stra Special!
- Room-temperature eggs whip up faster and fluffier than cold ones. Set them out while assembling the recipe and cooking the bacon.
- 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 (this also makes it easy to freeze an unbaked casserole and save the pan for another use).
Egg-splore Ways to Enjoy 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.
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.
More Breakfast Dishes
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Best Breakfast Casserole
Equipment
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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