Keto Egg and Cheese Breakfast Casserole is a creamy, cheesy, and satisfying low-carb breakfast that’s incredibly easy to make. This recipe combines fluffy eggs with melty cheese for a hearty morning meal that the whole family will love. It’s perfect for beginners and great for meal prep. For a protein-packed dinner pairing, try my Slow Cooker Pork Chops with Garlic Parmesan Sauce recipe.
Why You'll Love Keto Egg and Cheese Breakfast Casserole Easy Homemade Low-Carb Start
Delicious Keto Egg and Cheese Breakfast Casserole recipe that's easy, homemade, and perfect for a quick low-carb breakfast. Ready in 40 mins!
- Quick and simple low-carb breakfast option
- Rich, cheesy texture with fluffy eggs
- Perfect for meal prep and leftovers
- Family-friendly and budget-friendly ingredients
Ingredients for Keto Egg and Cheese Breakfast Casserole Easy Homemade Low-Carb Start
Eggs: Use fresh large eggs for best texture; can substitute with organic eggs.Cheese: Sharp cheddar provides flavor; try Monterey Jack or mozzarella for milder taste.
- Eggs: Use fresh large eggs for best texture; can substitute with organic eggs.
- Cheese: Sharp cheddar provides flavor; try Monterey Jack or mozzarella for milder taste.
Ingredient Note: Full measurements for Keto Egg and Cheese Breakfast Casserole Easy Homemade Low-Carb Start are listed in the printable recipe card below.
How to Make Keto Egg and Cheese Breakfast Casserole Easy Homemade Low-Carb Start
Step 1 — Prep & Preheat
Preheat and prep dish: Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish.
Step 2 — Cook and Build Flavor
Cook sausage and veggies: If using sausage, brown it in a skillet over medium heat until cooked. Remove excess grease. Sauté diced bell peppers and green onions until softened.
Step 3 — Finish, Taste, and Adjust
Mix eggs and seasonings: In a large bowl, whisk eggs, heavy cream, garlic powder, onion powder, salt, pepper, and smoked paprika until fully combined.
Expert Tips for Keto Egg and Cheese Breakfast Casserole Easy Homemade Low-Carb Start
- Use heavy cream for extra creaminess and moisture.
- Customize with your favorite low-carb veggies like spinach or mushrooms.
- Let casserole cool slightly before slicing to get clean pieces.
Keto Egg and Cheese Breakfast Casserole Easy Homemade Low-Carb Start
Delicious Keto Egg and Cheese Breakfast Casserole recipe that's easy, homemade, and perfect for a quick low-carb breakfast. Ready in 40 mins!
Ingredients
Main Ingredients
- 8 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked crumbled breakfast sausage (optional)
- 1/2 cup heavy cream
- 1/4 cup chopped green onions
- 1/2 cup diced bell peppers
Seasonings & Flavor Boosters
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
Optional Toppings
- Fresh chopped parsley or cilantro
- Extra shredded cheese
- Hot sauce or salsa
Instructions
How to Make Keto Egg and Cheese Breakfast Casserole
- Preheat and prep dish: Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish.
- Cook sausage and veggies: If using sausage, brown it in a skillet over medium heat until cooked. Remove excess grease. Sauté diced bell peppers and green onions until softened.
- Mix eggs and seasonings: In a large bowl, whisk eggs, heavy cream, garlic powder, onion powder, salt, pepper, and smoked paprika until fully combined.
- Assemble casserole: Stir cooked sausage and veggies into egg mixture. Pour into prepared baking dish. Sprinkle shredded cheddar evenly on top.
- Bake: Bake for 25-30 minutes until the eggs are set and the top is golden.
- Cool and serve: Let cool 5 minutes before slicing. Garnish with fresh herbs if desired.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Keto Egg and Cheese Breakfast Casserole Easy Homemade Low-Carb Start FAQs
Yes, you can prepare it the night before and bake in the morning or bake fully and reheat later. Great for busy mornings.
You can use full-fat coconut milk or half-and-half but the texture may be slightly different.
Place leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Overbaking can dry it out. Check for doneness at 25 minutes and avoid baking longer than needed.
You Might Also Like
Before You Go
If you try this Keto Egg and Cheese Breakfast Casserole Easy Homemade Low-Carb Start, I’d love for you to leave a rating or share how you customized it.