Low-Carb Breakfast Casserole Master Recipe
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!
PIN the Low-Carb Breakfast Casserole Master Recipe to try it later!
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
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.
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
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
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
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:
- Mushroom and Feta Breakfast Casserole
- Breakfast Casserole with Cottage Cheese, Bacon, and Feta
- Breakfast Casserole with Spinach and Goat Cheese
- Pork Lover’s Keto Breakfast Casserole
- Sausage, Mushrooms, and Feta Baked with Eggs
- Kale, Bacon, and Cheese Breakfast Casserole
- Breakfast Casserole with Asparagus and Artichoke Hearts
- Broccoli, Ham, and Mozzarella Baked with Eggs
- Kale and Feta Breakfast Casserole
- Bobbi’s Egg Casserole with Cheese and Green Chiles
- Southwest Egg Casserole
- Breakfast Casserole with Italian Sausage
- Kale, Mozzarella, and Egg Bake
- Asparagus, Mushrooms, and Goat Cheese Breakfast Casserole
- Broccoli and Three Cheese Keto Breakfast Casserole
- Spinach and Mozzarella Egg Bake
- Power Greens Breakfast Casserole
- Sausage, Kale, and Mozzarella Egg Bake
- Zucchini and Green Chile Breakfast Casserole
- Kale, Mushroom, and Cheese Breakfast Casserole
- Green Chile and Cheese Keto Breakfast Casserole
- Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs
- Broccoli Cheese Breakfast Casserole
- Roasted Green Pepper and Tomato Breakfast Casserole with Feta
- Karyn’s Breakfast Casserole with Artichokes, Goat Cheese, and Canadian Bacon
57 Comments on “Low-Carb Breakfast Casserole Master Recipe”
Carmela, I've never done that. I think it would work, but the cooking time would be longer with all the ingredients being cold. You could also bake it the night before, refrigerate, and reheat in the oven the next day.
Can the casserole be made the night before-stored in the refrigerator-and baked before serving in the morning?
Mary, that does sound like a good combination. Glad to hear it was a hit.
Just a note to let you know I made the breakfast casserole with ground turkey seasoned like I would taco meat and added mild green chilies. Added frozen vegetables that had an assortment of beans took it to work and it was a success. The men in the office (usually pretty picky about diet food) loved it. I was requested to make it again. Thanks
I just made a version with tomato, asparagus, havarti, and dill that I'll be posting soon. The cottage cheese is a way to add more creaminess with less fat than using more cheese, but it's purely optional, sometimes I add it and sometimes I don't.
Hi Kalyn, I just made this using light havarti, pencil asparagus, red bell pepper, and crimini mushrooms. It was great! However, I was wondering what the purpose of the cottage cheese is? I added it but I'm not really sure what it brings…it's just flecked with some melted white spots.
Oh, and here's a tip: if you spray the baking dish with Baker's Joy, it ends up being totally nonstick!
Swimchick, I've had lots of people tell me they have used part or all Eggbeaters in the breakfast casseroles and they worked great. Good luck to your husband. There is an index of only phase one recipes on the top left that might help you.
Hi, I just put my husband on the South Beach and he is not loosing much, but he is loosing weight and it's a good start. My kids and me try to eat around his foods, so after phase one it is easier now.
I found your blog and love it for the new ideas.
one question: can I sub eggbeaters for some of the eggs? because of the high cholesterol concern, some might have.
Thank you so much Kalyn for your blog! I just made a breakfast casserole with leftover veggies from my farm share and now have a healthy breakfast for the whole week (and an extra 20min to sleep in each morning 🙂
Anonymous, you're so welcome. I just made one yesterday myself with leeks, spinach, and goat cheese. The combinations are endless!
This recipe is a winner!
I made it TWICE this week for Christmas get togethers, and it was devoured each time. I made it with low fat cheddar, red peppers, mushrooms and Canadian bacon. Thank you for developing this recipe!
Tina, so glad you liked it. I’m writing a new breakfast casserole recipe right now! Almost ready to post it.
I made this last night with no meat but with zucchini, red pepper and spinach and included the cottage cheese, even though it seemed odd. I took some to work this morning. It was fabulous. Thank you!
Nicole, my guess would be overbeating the eggs when you stir together the white and the yolks, especially if they puffed up a lot. It’s making me wonder if I should edit my instructions and not use the word “beat” because I don’t beat the eggs in the way you would for eggwhites, just mix them together with a fork. More vegetables added in might also be helpful. Thanks for the comment. I’m always working to make sure recipes will turn out for people the way I want them to, and I do think I will edit the instructions a little.
I’m going to try posting my question here even though it is an older post.
Has anyone ever had an issue with baked eggs becoming “spongy”? I baked some eggs with a bit of cooked spinach and mushrooms in a muffin tin for 25 mins and they puffed way up but the texture wasn’t the most appetizing. Maybe I overcooked them? Or didn’t add enough “mix-ins”? Any ideas for avoiding this in the future?
That casserole looks like it would be a treat even for non-South Beachers. Mushrooms and feta are a winning combo.
I’m a notorious breakfast skipper as I’m not really hungry until 10AM and by that time I’m fully engaged at work. So I’m thinking I’ll make this, cut it into breakfast-sized squares and take them to work to heat up mid-morning. Then I won’t be tempted to pop into the school kitchen to see what local, organic, delicious but carb-laden item is on the menu. 🙂 Thanks for the update Kalyn.
Simple and super tasty sounding! And you can add whatever you want. I really like the cottage cheese in it.
I like that you can make this ahead or freeze it! A great breakfast option for sure!
Hi, Kalyn. Found you through a blogher link that appeared in my stats. You have a GREAT healthy blog here, and I’m adding you to my blogroll. Then I’ll be back to explore all your recipes. 🙂