Low Carb Breakfast Casserole

This Low Carb Breakfast Casserole is loaded with eggs, bacon, breakfast sausage, cheese, and fresh chives. It’s perfect for a lazy weekend breakfast.

Breakfast is my favorite meal of the day and I eat a good breakfast every day of the week. But weekends are my lazy time. So I like to have a casserole ready to go in the oven when I wake up. Since we are watching our carbohydrates, I made this low carb breakfast casserole without the traditional bread in most breakfast casserole recipes.

Ingredients

• Eggs – I always buy extra-large eggs. An extra-large egg actually is “more” egg. A medium egg has about 2 ounces of liquid. While an extra-large egg has about 4 ounces of liquid.
• Breakfast sausage – cooked and crumbled
• Bacon – cooked and crumbled
• Cheddar cheese – shredded
• Bell pepper – diced
• Half-n-half – I use fat-free half-n-half for all my recipes that call for half-n-half
• Spices – nutmeg, dry mustard, salt, black pepper
• Worcestershire Sauce
• Fresh chives

What to Serve With This Breakfast Casserole

I like to serve mine with fresh fruit. I usually use a combination of melons and berries. Cantelope and blueberries go really well with this recipe. I also like to serve it with a nice crispy cracker which is a welcomed change from toast. 

I  serve all of my baked eggs dishes with hot pepper jelly. Yes…you read that right…hot pepper jelly. You might now know, but serving hot pepper jelly is very popular with Bahamians. The first time I had a quiche with hot pepper jelly was in the Bahamas where my son and daughter-in-law were married.

Make this Recipe Ahead of Time

1. Mix the eggs and the half-n-half together.
2. Add the spices and the Worchestershire sauce.
3. Put the egg mixture into a covered air-tight container in the refrigerator overnight.
4. Cook, cool, and crumble the bacon and the sausage and store them in separate zip-top bags in the refrigerator.
5. Cut up the fresh chives and dice the bell pepper and store them separate zip-top bags in the refrigerator. (I use the snack-size zip-top bags for small ingredients.)
6. If you shred your own cheese, shred it ahead of time and store it in the refrigerator in a zip-top bag.
7. In the morning, spray a 9 x 11 baking dish with non-stick spray, stir the egg mixture, mix in all of the other ingredients and pour them into the baking dish and bake. 
8. Bake for 35 minutes at 350°.

More KKM Favorite Recipes

• Mediterranean Feta Couscous Salad
• Crescent Roll Veggie Pizza Appetizer
• Quiche Egg Boats
• BLT Salad with Creamy Mayo Dressing

Low Carb Breakfast Casserole

This Low Carb Breakfast Casserole is loaded with eggs, bacon, breakfast sausage, cheese, and fresh chives. It's perfect for a lazy weekend breakfast.

Print Pin Rate

Course: Breakfast and Brunch

Cuisine: American

Keyword: breakfast casserole, low carb breakfast ideas, low carb casserole

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Author: Laura Franco

Ingredients 

1x2x3x

• 8 extra large eggs
• 1/2 cup breakfast sausage – cooked and crumbled
• 8- ounces cheddar cheese – shredded
• 1 cup half-n-half
• 4 slices of bacon – cooked extra crispy and crumbled
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon nutmeg
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1-1/2 teaspoons chopped fresh chives

Instructions

• Preheat oven to 375°
• Beat the eggs and half-n-half.
• Add the Worcestershire sauce, nutmeg, dry mustard, salt, and black pepper, and chives.
• Mix in the diced bell pepper, bacon, sausage, and cheese.
• Spray a 9 x 11 baking dish or casserole dish with non-stick cooking spray.
• Pour the mixture into into the casserole dish and bake for 35 minutes.

Notes

Do ahead: Cook the sausage and bacon ahead of time and then add them to the recipe when you are ready to make it.

MAKE THE NIGHT BEFORE

1. Mix the eggs and the half-n-half together.
2. Add the spices and the Worchestershire sauce.
3. Put the egg mixture into a covered air-tight container in the refrigerator overnight.
4. Cook, cool, and crumble the bacon and the sausage and store them in separate zip-top bags in the refrigerator.
5. Cut up the fresh chives and dice the bell pepper and store them in separate zip-top bags in the refrigerator. (I use the snack-size zip-top bags for small ingredients.)
6. If you shred your own cheese, shred it ahead of time and store it in the refrigerator in a zip-top bag.
7. In the morning, spray a 9 x 11 baking dish with non-stick spray, stir the egg mixture, mix in all of the other ingredients and pour them into the baking dish, and bake.