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!
PIN Low-Carb and Keto Breakfast Casseroles to try some later!
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!
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
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.
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
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
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
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
53 Comments on “Low-Carb and Keto Breakfast Casseroles (Master Recipes)”
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.
Thanks Claudia
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. 🙂