Want to make your morning keto meal prep a breeze? Try this delicious Bacon Cheddar Keto Breakfast Casserole! It’s ready to serve in just under 45 minutes and will make a tasty and healthy start to your day.
It seems like everyone is obsessed with their slow cooker, Instant Pot, or Air Fryer, but I have to admit I’m still in love with a good oven-baked casserole. There may be no fancy buttons to push or cutting-edge food technology, but casseroles come together with ease and produce a mouthwatering one-dish meal. What’s not to love?
I’m paying homage to the timeless casserole with this Bacon Cheddar Keto Breakfast Casserole. It’s ready to serve in just under 45 minutes, which means — if your morning schedule allows — you can whip it up as soon as you roll out of bed and devour it fresh out of the casserole dish before you head out the door in the morning. Or, if your mornings are bit more rushed, you can make it in the evening and microwave a slice at home or at work.
Why You’ll Love This Bacon Cheddar Breakfast Casserole
- Ready in just under 45 minutes
- Perfect for meal prep
- Tastes just as good as leftovers
- Can be reheated or served cold
- Made with simple ingredients
- Includes broccoli to boost the fiber content
Ingredients Needed to Make Bacon Cheddar Keto Breakfast Casserole
Ingredient quantities are located in the recipe card at the end of the post.
Here’s what you’ll need to make this easy keto breakfast casserole:
- Non-stick cooking spray
- Extra virgin olive oil
- Broccoli florets (fresh is ideal, but you can also use frozen in a pinch)
- Shredded sharp cheddar (or Colby Jack for a different flavor)
- Heavy whipping cream
- Onion powder
- Garlic powder
- Dried thyme
- Dried oregano
- Parsley (optional garnish)
I bet you have most, if not all, of these ingredients in your kitchen right now!
How to Make This Easy Keto Breakfast Casserole
This is just a quick overview of how to make low carb breakfast casserole. For the recipe in detail, scroll to the recipe card at the end of the post.
Add steamed broccoli to the bottom of a casserole dish.
Then add the cheese and bacon. Note about the cheese: You can use sharp Cheddar or Colby Jack (or any cheese, really!). For these photos, I used Colby Jack because it was what I had on hand.
Whisk remaining ingredients and pour over top.
Then place the casserole in the preheated oven. You’ll end up with this… yum! Slice, serve, and enjoy.
Can You Reheat Breakfast Casserole?
Absolutely! This keto breakfast recipe reheats beautifully in the microwave, oven, or toaster oven.
How Long Can You Store Keto Breakfast Casserole in the Fridge?
Once the casserole has cooled to room temperature, you can place it in the fridge. I highly recommend wrapping it tightly with plastic wrap or foil to keep it fresh. It will last 3 to 4 days in the fridge.
Are Eggs Low Carb?
Yes, eggs are low carb… but they aren’t carb-free! I think many people assume that all animal products are carb-free, but that’s not the case for all foods. A large egg contains 0.4g carbs, although many labels will say 0g because of labeling laws. (Under 0.5g can legally be labeled as 0g.) I’ve calculated this recipe with the true carb count so you can be confident in the nutrition facts!
Nutrition Facts for Bacon Cheddar Keto Breakfast Casserole
Per slice (1/6 of the casserole):
- 252 calories
- 21g fat
- 13g protein
- 3.6g net carbs
If you choose to make this into only four servings, each serving will be 5.5g net carbs.
More Keto Breakfast Recipes You May Enjoy
Like This Post? Give it a Share!
I hope you love this easy keto casserole recipe! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!
Bacon Cheddar Keto Breakfast Casserole
- Non-stick cooking spray
- 2 tbsp extra virgin olive oil
- 3 cups broccoli florets
- 3 tbsp water
- 1 cup shredded sharp cheddar or Colby Jack
- 6 slices bacon cooked and crumbled
- 4 large eggs
- 1/3 cup heavy whipping cream
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley optional garnish
- Preheat oven to 350 F and spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside.
- Heat the olive oil in a large nonstick sauté pan over medium heat. Add the broccoli and water and cook for 2-3 minutes, or just until the broccoli softens slightly and turns bright green.
- Remove from heat and drain thoroughly. Transfer the broccoli to prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and side aside.
- Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and pepper, as desired. Pour the egg mixture over the broccoli, cheese, and bacon and bake for 17-23 minutes, or until the casserole is set and lightly golden brown on top.
- Remove from oven and let cool for 10 minutes before slicing. If desired, sprinkle with fresh parsley.
- You can use frozen broccoli (cooked and drained) in this dish, but be aware that it will likely introduce additional moisture into the casserole.
- You can replace the cheddar in this dish with Colby Jack or another cheese of choice. Feel free to experiment!
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.