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Kalyn's Kitchen

Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles

Low-Carb and Keto Breakfast Casseroles are perfect to make on the weekend and these low-carb and gluten-free breakfast casseroles can help you eat a good breakfast all week! Use Breakfast Recipes to find more recipes like this.

PIN Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles!

Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles found on KalynsKitchen.com

It’s December, so I figure that’s not the time to give you a big round-up of low-carb recipes every Friday, right? I admire the people who can stay the course completely with low-carb eating, even during the holidays. But I can tell from my blog stats every year that most people indulge more than usual in December and get back on track in January! And no matter which type of low-carb eater you are, I thought I’d remind you about this post with Basic Instructions for Low-Carb and Keto Breakfast Casseroles.

When I know I’ll be attending parties or going out to dinner I try to start out the day with a healthy low-carb breakfast option, and I’ve made egg-based low-carb and Keto breakfast casseroles so many different ways through the years. This post has recommendations for various-sized pans, and a few tips I’ve found are helpful, and you can follow my recipe template and make a tasty breakfast casserole with whatever ingredients you have on hand. And since I’ve shared so many low-carb and Keto breakfast casseroles since I first posted this, I thought it would be fun to update the post with newer photos and recipe links for some of my favorites. (You can look in Breakfast Recipes for more low-carb breakfast ideas!)

Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles found on KalynsKitchen.com

I hope you enjoy trying some of my favorite low-carb breakfast casserole recipes. But the recipes are just a starting point! Once you’ve mastered the basics of making a tasty low-carb breakfast casserole, you can whip one up in no time from whatever is in the fridge. Hope you enjoy!

Weekend Food Prep:

Low-Carb Breakfast Casseroles are perfect to make on the weekend, so this post has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles found on KalynsKitchen.com

Mushroom, Green Pepper, and Feta Breakfast Casserole

Low-Carb and Keto Breakfast Casserole Basics:

–I think the only “must have” in this type of breakfast casserole is eggs. Pretty much everything else can be varied to taste or depending on what you have on hand.
–I used to always add milk or half and half to the eggs; now I rarely bother with it, but for Keto you could add some cream for more fat if you prefer.
–I like to use cottage cheese stirred into the eggs for a little extra creaminess and more protein, but it’s always optional.
–In my mind, most any combination of breakfast casserole ingredients is improved with green onions.
–When I use mushrooms, or other veggie ingredients like pepper, broccoli, asparagus, or zucchini, I always saute or blanch them for a few minutes before putting them in the casserole dish.
–I always put the meat and/or veggie ingredients into the casserole dish first, then pour the eggs over. Then I stir gently with a fork to get the other ingredients well distributed in the egg.
–Even though I like my scrambled eggs on the runny side, I cook the breakfast casseroles until the eggs are slightly browned on top.
–I’m not sure I’ve ever made a breakfast casserole without using Spike Seasoning, but if you don’t have Spike, probably any combination of spices that you like in eggs will be good in this.
–Using non-stick spray or olive oil on your pan before adding the casserole ingredients is pretty important or the pan will be hard to get clean.
–Breakfast casseroles of all types will keep at least a week in the fridge. Some of my earliest recipes might still say breakfast casseroles can be frozen, but now I never freeze them. If you do, be prepared that they will release some liquid when they’re heated after being frozen (use a paper towel underneath to absorb the liquid.)
–To reheat breakfast casserole, microwave 1 minutes or slightly longer. Be careful not to cook too long.
–I think nearly every type of breakfast casserole is good with low-fat sour cream and salsa on top.

Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles found on KalynsKitchen.com

Broccoli-Cheese Breakfast Casserole

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

(8-10 servings)
14-18 eggs
2-3 tsp. Spike Seasoning (or any spice mix you like on eggs)
salt and pepper to taste (I rarely use salt)
1/4 c sliced green onion
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

Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles found on KalynsKitchen.com

Zucchini and Green Chile Breakfast Casserole

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

(6-8 servings)
10-14 eggs
1-2 tsp. Spike Seasoning (or any spice mix you like on eggs)
salt and pepper to taste (I rarely use salt)
2-3 T sliced green onion
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

Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles found on KalynsKitchen.com

Easter Breakfast Casserole with Asparagus and Artichoke Hearts

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

(4-6 servings – This is the size I make most often now and cook it in my toaster oven.)
8-10 eggs
1 tsp. Spike Seasoning (or any spice mix you like on eggs)
salt and pepper to taste (I rarely use salt)
1-2 T sliced green onion
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

Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles found on KalynsKitchen.com

Power Greens Breakfast Casserole with Feta and Mozzarella

Low-Carb and Keto Breakfast Casserole Instructions 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 and cheese. Mix eggs with Spike Seasoning, salt, and pepper until whites and yolks are well combined. (Edit: eggs should be well combined, but not beaten together like whipping egg whites, just mixed with a fork. 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:
–35-45 minutes for 10X14 size pan
–30-35 minutes for 9X13 size pan
–20-25 minutes for 7X11 or 8X8 size pan

Favorite Low-Carb and Keto Breakfast Casserole Recipes:

Low-Carb Mushroom and Feta Breakfast Casserole
Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole
Broken Arm Breakfast Casserole with Cottage Cheese, Bacon, Feta, and Green Onions
Kale and Feta Breakfast Casserole
Low-Carb Breakfast Casserole with Spinach, Leeks, Cottage Cheese and Goat Cheese
Kale, Bacon, and Cheese Breakfast Casserole
Bobbi’s Egg and Green Chile Breakfast Casserole
Karyn’s Holiday Breakfast Casserole with Artichokes, Goat Cheese, and Canadian Bacon
Low-Carb Southwestern Egg Casserole
Low-Carb Breakfast Casserole with Sweet Italian Sausage, Mushrooms, and Cheese
Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole with Feta and Oregano
Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

Check out the Low-Carb Recipes Index to see all the low-carb recipes that have been posted on this site.

Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles found on KalynsKitchen.com

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    57 Comments on “Basic Instructions and Recipes for Low-Carb and Keto Breakfast Casseroles”

  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!