Kalyn's Kitchen

Low-Carb and Keto Breakfast Casseroles (Master Recipes)

My Low-Carb and Keto Breakfast Casserole Master Recipes can help you make a breakfast casserole out of what’s in the fridge! This post includes breakfast casserole basic tips, master recipes, cooking times for various-sized dishes, and links to some of my favorite breakfast casserole recipes on the blog!

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I’m guessing many low-carb eaters are struggling with what to cook right now, so I thought I’d remind you about these Low-Carb and Keto Breakfast Casserole Master Recipes. Of course my blog has lots of standard recipes for Breakfast Casseroles, but this post has tips for making this type of egg bake breakfast from what you have in the fridge! And I bet most of you are doing a bit more of that kind of cooking right now.

And there are recommendations for various-sized pans, and a few other helpful tips, and hopefully you can follow my recipe template and make a tasty breakfast casserole with whatever ingredients you have on hand. If not, this post can give you ideas for things to keep on hand to make this type of dish!

And since I’ve shared so many low-carb and Keto breakfast casseroles on the blog, I’m also sharing links to some of those recipes. I hope this post will help if you’re really trying to start out the day with a low-carb breakfast but not going to the store quite so often right now! (Look in Breakfast Recipes for more low-carb breakfast ideas! And check out Low-Carb and Keto Recipes with Ingredients You May Have on Hand for more ideas about what to cook while you’re isolated at home.)

Weekend Food Prep:

Low-Carb and Keto Breakfast Casserole Master Recipes are perfect to make on the weekend, so this post has been added to my category for Weekend Food Prep which can help you find recipes you can prep or cook on the weekend and eat during the week! Use Breakfast Recipes to find more recipes like this.

Low-Carb Southwest Egg Casserole title photo

Low-Carb Southwest Egg Casserole

Breakfast Casserole Basic Tips:

  • The only “must have” in this type of breakfast casserole is eggs; everything else can be varied to taste or depending on what you have on hand.
  • I used to add milk or half and half to the eggs; now I rarely bother with it.
  • I like to use cottage cheese stirred into the eggs for creaminess and more protein, but it’s optional.
  • I think most any combination of breakfast casserole ingredients is improved with green onions but they’re always optional.
  • When I use veggie ingredients like mushrooms, peppers, broccoli, asparagus, or zucchini, I always saute or blanch them for a few minutes before putting them in the casserole dish.
  • I put the meat and/or veggie ingredients into the casserole dish first, pour the eggs over, then gently stir with a fork to get the ingredients well distributed.
  • Even though I like scrambled eggs on the runny side, I cook the breakfast casseroles until the eggs are slightly browned on top.
  • I’ve never made a breakfast casserole without Spike Seasoning (affiliate link), but any combination of spices that you like in eggs will be good in these.
  • Using non-stick spray or olive oil on your pan before adding the ingredients is important or the pan will be hard to get clean.
  • Breakfast casseroles of all types keep at least a week in the fridge. Some of my early recipes might still say breakfast casseroles can be frozen, but now I never freeze them. 
  • To reheat breakfast casserole, microwave 1 minutes or slightly longer. Be careful not to cook too long.
Top Photo for Broccoli and Three Cheese Keto Breakfast Casserole

Broccoli and Three Cheese Keto Breakfast Casserole

Low-Carb and Keto Breakfast Casserole Master Recipe for 10X14 Casserole Dish:

(This size dish will make 8-10 servings, depending on appetites)

  • 14-18 eggs
  • 2-3 tsp. Spike Seasoning (affiliate link) or any spice mix you like on eggs
  • salt and pepper to taste (I rarely use salt)
  • 1/4 c sliced green onion (optional, but good)
  • 1 1/2 cups diced ham, Canadian bacon, turkey sausage, or other meat of your choice (precooked)
  • 1 1/2 cups grated low fat cheese
  • 8 oz. cottage cheese, rinsed so whole curds remain (completely optional)
  • 12 oz. sauteed mushrooms, red pepper, broccoli, zucchini, or other veggies

Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs found on KalynsKitchen.com

Low-Carb Broccoli, Ham, and Mozzarella Baked with Eggs

Low-Carb and Keto Breakfast Casserole Master Recipe for 9X13 Casserole Dish:

(This size dish will make 6-8 servings, depending on appetites.)

  • 10-14 eggs
  • 1-2 tsp. Spike Seasoning (affiliate link) or any spice mix you like on eggs
  • salt and pepper to taste (I rarely use salt)
  • 2-3 T sliced green onion (optional, but good)
  • 1 1/4 cups diced ham, Canadian bacon, turkey sausage, or other meat of your choice (precooked)
  • 1 1/4 cups grated low fat cheese
  • 6 oz. cottage cheese, rinsed so whole curds remain (completely optional)
  • 10 oz. sauteed mushrooms, red pepper, broccoli, zucchini, or other veggies
Breakfast Casserole with Asparagus and Artichoke Hearts title photo

Breakfast Casserole with Asparagus and Artichoke Hearts

Low-Carb and Keto Breakfast Casserole Master Recipe for 7X11 or 8X8 Casserole Dish:

(This size dish will make 4-6 servings, depending on appetites.)

  • 8-10 eggs
  • 1 tsp. Spike Seasoning (affiliate link) or any spice mix you like on eggs
  • salt and pepper to taste (I rarely use salt)
  • 1-2 T sliced green onion (optional, but good)
  • 1 cup diced ham, Canadian bacon, turkey sausage, or other meat of your choice (precooked)
  • 1 cup grated low fat cheese
  • 4 oz. cottage cheese, rinsed so whole curds remain (completely optional)
  • 8 oz. sauteed mushrooms, red pepper, broccoli, zucchini, or other veggies

Pork Lover’s Keto Breakfast Casserole title photo

Pork Lover’s Keto Breakfast Casserole

Breakfast Casserole Instructions and Cooking Times For All Sizes:

  • Preheat oven to 375.
  • Spray glass or non-stick metal casserole dish with nonstick spray or olive oil.
  • Dice meat and grate cheese.
  • Saute any veggies you’re using in a small amount of olive oil for 3-5 minutes (depending on what type of vegetable.) Harder vegetables like broccoli should be briefly boiled and drained well.
  • In bottom of casserole dish layer meat, veggies, green onions (if using) and cheese.
  • Mix eggs with Spike Seasoning, salt, and pepper until whites and yolks are well combined.  (Add cottage cheese to egg mixture if using.)
  • Pour eggs over meat/cheese mixture, then stir gently with a fork so that all the ingredients are evenly distributed in the eggs.
  • Bake until eggs are firmly set and top is lightly browned, about 35-45 minutes for 10X14 size pan, about 30-35 minutes for 9X13 size pan, or 20-25 minutes for 7X11 or 8X8 size pan.
  • Serve hot and enjoy!

Favorite Breakfast Casserole Recipes:

Low-Carb Mushroom and Feta Breakfast Casserole
Broken Arm Breakfast Casserole with Cottage Cheese, Bacon, and Feta
Breakfast Casserole with Spinach and Goat Cheese
Kale, Bacon, and Cheese Breakfast Casserole
Bobbi’s Low-Carb Breakfast Casserole with Egg, Cheese, and Green Chiles
Low-Carb Southwestern Egg Casserole
Low-Carb Breakfast Casserole with Sweet Italian Sausage, Mushrooms, and Cheese
Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

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    57 Comments on “Low-Carb and Keto Breakfast Casseroles (Master Recipes)”

  1. My favorite tip is this one:

    “In my mind, most any combination of breakfast casserole ingredients is improved with green onions.”

    In our house, the same comment is made about green chiles 🙂

    Thanks for the inspiration, I plan on a couple of these for this weekend’s graduation brunch!

  2. I’ve been making breakfast casseroles every week for years — a great way to combine bits and pieces of leftovers from the fridge!

  3. Melanie, if you need that information I recommend a site called Calorie Count.

  4. Where can I find the nutritional information on this breakfast casserole….????

  5. Jennifer, thanks so much for coming back to share; love the sound of more creaminess in this.

  6. Hi Kalyn,

    I made the casserole with part skim ricotta this morning. Very yummy! It added creaminess to the eggs and didn't affect the moisture content. I made an 8×8 size and put about 1/4 cup in the bowl with my eggs, then whisked it all together. I squeezed it with paper towels to remove some of the moisture. I will definitely add that to your recipe from now on. Thanks for all of the awesome ideas!

  7. Jennifer, I've used all types of creamy cheese but never ricotta, and I'm not sure how it would work. I wonder if it will melt, or just get runny when it's cooked into the eggs. If you try it, would love to know how it works.

  8. I love the variety of veggies and meats I can use to keep me from getting bored with it. I use old bay for seasoning. Do you think ricotta would be good in this? I'm looking for another way to add creaminess without adding liquid.

  9. This sounds and looks wonderful! I want to thank you for including instructions/measurements for smaller versions! My daughter and I are vacationing at a mountain condo next week and I want to make several make-ahead dishes just for the two of us. This is perfect and fits right in with my clean eating lifestyle!

  10. Chris, I would consult the books (South Beach Diet Supercharged) for serving sizes. Most foods are not limited, but there are some that are.

  11. New to the South Beach diet, on day 3. I am finding the default South Beach recipes (on SB website) a little boring. I have eaten yogurt and boiled eggs for breakfast 3 days in a row now and I'm tired of it. I'm so glad to see many recipes out there for Phase 1 people. The problem I find though is how much to eat when I use someone else's recipe. The southbeach website tells me what to eat and how much. When I follow another recipe I'm not sure how much of "xxx" I should eat. Example, I eat a cup of yogurt (plain, cinnamon, vanilla extract), 2 hard boiled eggs, and vegetable juice. If I were to eat a slice of casserole, do I just drink juice with it, or do I need to eat a cup of yogurt as well? Confused…

  12. Kalyn,

    Made the caserole today, mushrooms, spinach and ham, just waiting for it to cool. It is going to be delicious as all your recipes are! I have referred co-workers to your blog, my absolute favorite site!

  13. I'm fairly newish to South Beach and I don't know how anyone does this without your marvelous blog. Everything I've tried is so amazingly complex (flavours, not work!) and wonderful.

    I particularly like the breakfast casseroles and appreciate the basic version with all the variations. I tend to use broccoli, kale, yellow pepper, ham, feta and cheddar (all low fat of course). And thank you for introducing me to Spike. I'd never heard of it and it is now my favourite spice.

    Thank you so very much!

  14. Amy, glad to hear you are enjoying the breakfast casseroles. Have fun when you get your new spices!

  15. Thank you for these! I have made many and really enjoyed them. I use egg beaters or our store brand almost entirely with great success and Lawry's Garlic Salt instead of the Spike Seasoning.

    I have added alot of your recommended spices to my Amazon Wishlist and plan to pick them up soon!