Recipe

Keto Breakfast Casserole

A keto breakfast casserole that's loaded with eggs, bacon, sausage, veggies and cheese? Yes, please! It's easy to meet your macros when you have a recipe that tastes this delicious.

Keto Breakfast Casserole

Total time

50 min

Servings

12

Net carbs

0g

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Ingredients

What you need

Adjust servings

12 servings
12
  • ½ pound bacon strips, chopped
  • ½ pound bulk pork sausage or turkey sausage
  • 1 cup finely chopped sweet red pepper
  • 1 cup sliced halved zucchini
  • 3 cups baby kale or fresh baby spinach
  • 12 large eggs
  • ¾ cup heavy whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano or 1 tablespoon minced fresh oregano
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere cheese, divided

Instructions

How to cook it

Prep timer

50:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. Heat your oven to 375°F. Grease a 13x9-inch baking dish and set aside.
  3. Place chopped bacon in a large skillet and cook over medium heat until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Pour off and discard the bacon grease from the skillet.
  4. Add the sausage to the same skillet and cook over medium heat, breaking it apart into crumbles as it cooks. Continue until the meat is fully cooked with no pink remaining. Transfer sausage to the plate with the bacon using a slotted spoon.
  5. Pour off most of the fat from the skillet, leaving about 1 tablespoon behind. Add the chopped red pepper and sliced zucchini to the pan and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
  6. Add the baby kale to the skillet with the vegetables. Continue cooking and stirring for another 3-4 minutes until the kale wilts and the vegetables are tender.
  7. Remove the skillet from heat. Stir the cooked bacon and sausage back into the vegetable mixture, then transfer everything to your prepared baking dish, spreading it evenly.
  8. In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, onion powder, garlic powder, paprika, and oregano until well combined.
  9. Stir half of each cheese (1/2 cup cheddar and 1/2 cup Gruyere) into the egg mixture. Pour this mixture evenly over the meat and vegetables in the baking dish.
  10. Sprinkle the remaining cheese (1/2 cup cheddar and 1/2 cup Gruyere) over the top of the casserole.
  11. Bake for about 30 minutes until the casserole is set in the center and slightly puffed on top.
  12. Cook until the thickest piece reaches 165F and the juices run clear.
  13. Remove from oven and let the casserole rest for 10 minutes before slicing and serving.
  14. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

www.tasteofhome.com · IMPORTED

https://diet.driv.space/recipes/keto-breakfast-casserolewww.tasteofhome.com reference: https://www.tasteofhome.com/recipes/keto-breakfast-casserole/

Casserole needs to stand for 10 minutes after baking before serving. Can substitute turkey sausage for pork sausage. Fresh oregano can be used in place of dried (use 1 tablespoon fresh instead of 1/2 teaspoon dried).