Low Carb Breakfast Casserole

This Low Carb Breakfast Casserole is packed with protein and flavor. It’s a meal that will keep you full and energized all morning.

Why We Love This Recipe

1. Customizable

This low-carb breakfast casserole recipe is incredibly versatile. You can mix and match ingredients to suit your preferences or dietary needs. Whether you prefer adding spinach, bell peppers, or mushrooms, or you’re a fan of sausage, bacon, or ham, the recipe is adaptable. You can easily tailor it to fit specific flavors or textures.

2. Perfect for Meal Prep and Leftovers

One of the best things about a low-carb breakfast casserole recipe is that it can be made in advance, saving time on busy mornings. You can prepare the casserole the night before, refrigerate it, and bake it in the morning for a delicious, hassle-free breakfast. It keeps well for several days so you can enjoy leftovers throughout the week.

3. Low-Carb and High Protein

In addition to being low-carb, this dish is also packed with protein making it the perfect balanced breakfast.

Ingredients

• Eggs – I prefer to use extra-large eggs.
• Breakfast sausage – cooked and crumbled
• Bacon – cooked and crumbled
• Cheddar cheese – shredded
• Bell pepper – diced
• Half and half – can be substituted with milk
• Spices – nutmeg, dry mustard, salt, black pepper
• Worcestershire Sauce
• Fresh chives

How To Serve This Dish

We prefer to serve this with a side of hot pepper jelly which adds just the right amount of tanginess and heat. On the side, we like fresh fruit and a crispy cracker or toast (if you are not concerned about carbs).

Make Ahead Instructions

1. Mix the eggs and the half and half.
2. Add the spices and Worcestershire 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 the fresh chives, dice the bell pepper, and store them in separate zip-top bags in the refrigerator. (Snack-size zip-top bags are perfect 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 other ingredients, pour the mixture 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

Laura Franco

Low Carb Breakfast Casserole

5 from 1 vote

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 Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Breakfast and Brunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 extra large eggs
• 1/2 cup breakfast sausage – cooked and crumbled
• 8- ounces cheddar cheese – shredded
• 1 cup half and 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

Method

 

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

Notes

TO PREP THE NIGHT BEFORE

1. Mix the eggs and the half and half.
2. Add the spices and the Worcestershire 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 the fresh chives, dice the bell pepper, and store them in separate zip-top bags in the refrigerator. 
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 the other ingredients, pour the mixture into the baking dish, and bake.