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. I definitely agree about cooking all the components first. I think I posted something like this a few years ago, but in Yiddish–I will have to look for it.

  2. Erin-Joi, I have recipe archives sections for Vegetarian Dishes, Vegetables, Salads, and Rice-Grains-Beans-Legumes. I’m guessing you could find dishes that you might like in any of those sections. I hesitate to make specific recommendations because there’s no way for me to know what flavors would appeal to you.

    I have seen where the South Beach founder recommends that people just start on phase two if they don’t like egg dishes. That might work for you too.

  3. One of the things that keeps me from completely doing the South Beach diet is that I cannot eat eggs that are cooked as eggs. I can eat eggs in bread or such, but not quiche, casseroles, or egg custard. There is a chemical change that must occur for me to be able to eat eggs. Additionally, I do not eat much meat. I have not found a lot of balanced meal options for South Beach that can accomodate these restrictions. As an experience South Beach Eater, can you make any suggetions?

  4. I’ve been making a similar but lighter version of this once or twice a week for several months now. I take a quiche/tart dish and fill it nearly to the top with chopped tomatoes, onions, broccoli, and spinach. Sometimes I saute the veggies first but usually I leave them as is.

    Then I fill in the remaining space with about 18 egg whites mixed with 2 whole eggs and a little salt and pepper. I bake it at 350 for about 45 minutes and it comes out beautifully! Since it is nearly all egg whites and veggies, it is very light but quite filling! We like to bring slices to work and eat it with hot sauce.

  5. An added bonus that applies to your wonderful breakfast casserole is that it’s gluten free. YUM! Oh, and I totally agree about green onions! 🙂

  6. This is a great resource – I always stress over breakfast menus for a crowd, but I always come back to breakfast casseroles like these which make things much more easy. Thanks for some new options!

  7. Anonymous, thanks and congrats on the 33 pounds. Hope you will enjoy this.

  8. What a great post! Really liked the fact that you reworked the recipe for different pan sizes. I have been doing SB for over a year now and lost 33pounds. I have enjoyed your blog and lots of your recipes. I cook only for myself and look for recipes that will freeze well and still taste good when reheated. Will have to give the breakfast casserole a try soon.

  9. LOVE the breakfast casserole idea. Just made on with peppers, onions, frozen spinach and low fat mozzarella cheese.
    Thanks so much for the cooking instructions and recipes!

  10. yum yum yum! Can’t wait to try this! Breakfast is my favorite meal of the day! 🙂

  11. Hi Kalyn–Just wanted to thank you for this idea. I need more protein in the morning. I didn’t follow your recipe exactly since I didn’t have everything on hand, but the idea of baking up an egg and cheese dish, well that came from you! And it was easy and tasty. So thanks!

  12. Lisa: Yes, I think 8 X 8 would be fine for 9 eggs. You can put more or less of the veggies and cheese, depending on the size of your pan too.

  13. What if I halved it and used 9 eggs…do you think an 8×8 dish would be about right?

  14. Lisa, the breakfast casserole will easily keep for a week in the refrigerator. In the freezer it will keep for several months.

  15. This is a good idea, Kalyn. Often, I’d like eggs in the morning, but I don’t have the time or energy to make them. How many days would this keep if refrigerated?

  16. Kimbie, I will get working on it.

    Mona and MM, thanks for the comments. It really is delicious.

    Rene, so happy to hear that the SB diet is working for you. It is really quite amazing how fast it works AND how easy it is to find delicious food that can fit into the diet.

  17. On my second week of Phase 1, mainly because I started reading this “food” blog a while ago 🙂 and figured what the heck, maybe this South Beach thing will work. I’ve lost about 8 pounds, my boyfriend has lost around 10. I can’t tell you how much your blog has helped, with yummy recipes, fun reading and cool products (I started using Dreamfields pasta last year even before the diet because of reading your blog). We’ve been eating your version of the breakfast muffins (thanks for the two wrapper suggestion) from day one.
    THANK YOU THANK YOU!

  18. I love the breakfast casserole and can see myself having that for lunch. Or dinner. Or supper.

  19. Wow, your breakfast casserole is welcome in my household anytime!! Looks excellent : ) And so much more exciting than the usual scrambled I find lying around here !

  20. That looks yummy! I should wake up earlier so that I can fit breakfast into my day : )
    I’ve tagged you!