Breakfast casserole being served from platter

Low Carb Breakfast Casserole

  • Author: krazykitchenmom
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x


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



  • 8 extra large eggs
  • 1/2 cup breakfast sausage – cooked and crumbled
  • 8-ounces cheddar cheese
  • 1 cup half-n-half
  • 4 pieces 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
  • 11/2 teaspoons chopped fresh chives


  1. Preheat oven to 375°
  2. Beat the eggs and half-n-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.


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


  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.
  • Category: Breakfast and Brunch
  • Method: Baked
  • Cuisine: American