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.

casserole 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. The reason I always use extra-large eggs is that I like to make 1 egg with tomatoes and peppers for my weekday breakfasts and with an extra-large egg, I get more egg.
• Breakfast sausage – cooked and crumbled ahead of time
• Bacon – cooked and crumbled ahead of time
• Cheddar cheese – shredded ahead of time
• 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 a breakfast casserole

I like to serve mine with fresh fruit and I usually make a combination of melons and berries. Cantelope and blueberries go really well with this recipe. I also like to serve 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 got married.

I was so blown away with the flavor combination, that now hot pepper jelly is always served with quiche and egg casseroles at my house. 

how to make this recipe 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 a zip-top bag 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. 

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