This post shares my Low-Carb Breakfast Casserole Master Recipe that can help you make a breakfast casserole out of what’s in the fridge! Or if you prefer having an exact recipe, there are links to 25 of my favorite breakfast casserole recipes!

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For years now I’ve had a habit of making a low-carb breakfast casserole on the weekend and keeping it in the fridge to reheat for a quick breakfast during the week! And this post has the Low-Carb Breakfast Casserole Master Recipe that helps me make a breakfast casserole from whatever’s in my fridge!

Here you’ll find basic low-carb breakfast casserole tips, recommendations for various-sized baking dishes, and some suggestions for my must-have breakfast casserole ingredients. Once you read those, you can follow my recipe template and make a tasty breakfast casserole out of the ingredients you have on hand.

And if your fridge isn’t that well stocked, this post can also give you ideas for things to keep on hand to make a low-carb breakfast casserole every week!

Do you prefer following a more exact recipe to make a low-carb breakfast casserole?

Of course my blog has recipes for specific breakfast casseroles, so after the master recipe information I’m also sharing links to 25 favorite breakfast casserole recipes. You can also use the category for Breakfast Recipes to find even more ideas for make-ahead breakfasts.

Why I love breakfast casseroles for Weekend Food Prep:

Low-Carb Breakfast Casserole recipes are so perfect to make on the weekend and eat all during the week, so of course this post has been added to my category for Weekend Food Prep where you’ll find all the recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Southwest Egg Casserole close-up photo

Low-Carb Southwest Egg Casserole

Low-Carb 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 if you’re not a fan.
  • When I use veggie ingredients like mushrooms, peppers, broccoli, asparagus, or zucchini, I always pan-fry 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.
  • 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 earliest recipes may still say breakfast casseroles can be frozen, but now I never freeze them. I find freezing changes the texture and the egg mixture releases a lot of water when they’re thawed.
  • To reheat breakfast casserole, microwave 1 minutes or slightly longer. Be careful not to cook too long.

Close-up photos for Broccoli and Three Cheese Keto Breakfast Casserole

Broccoli and Three Cheese Keto Breakfast Casserole

Low-Carb 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

Broccoli, Ham, and Mozzarella Baked with Eggs finished casserole in baking dish with plates in background

Broccoli, Ham, and Mozzarella Baked with Eggs

Low-Carb 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

Spinach and Mozzarella Egg Bake photo of finished egg bake in casserole dish

Spinach and Mozzarella Egg Bake

Low-Carb 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 finished casserole in baking dish

Pork Lover鈥檚 Keto Breakfast Casserole

Low-Carb Breakfast Casserole Basic Instructions and Cooking Times:

  • 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!

25 Low-Carb Breakfast Casserole Recipes:

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