If you are looking for a delicious Low Carb Breakfast then look no further than our easy Cheesy Egg Bacon Casserole. This biscuit based casserole uses coconut flour to stay low carb and still be a satisfying and substantial breakfast. You’ll love this easy breakfast on your meal plan this week.
Low Carb Breakfast Cheesy Egg Bacon Casserole
Last weekend I attended a ladies conference at my church Thursday – Saturday so I needed an easy breakfast option each morning. I knew I wouldn’t have time to make anything and wanted to make sure my breakfast was hearty and filling since I wasn’t sure when I’d be able to eat again. Keto Biscuits and Sausage Ball Puffs are two of my favorite breakfast options, but I was out of sausage. So, I decided to turn my Keto Biscuit recipe into this low carb breakfast cheesy bacon and egg casserole. I was really pleased with how it turned out. It was so easy to pop a piece in the microwave in the mornings before we left for a nice homemade breakfast.
Low Carb Breakfast Casserole
I prefer using coconut flour since it works best for our family needs. You could potentially use almond flour for the biscuit portion of this recipe if you prefer. Just play with the measurements a bit to make sure it gives you the consistency you desire.
Using shredded cheddar is my preference since I always have it on hand, but you can pick any cheese. There are tons of hard cheese varieties that offer great flavor while remaining low carb and ketogenic friendly.
Bacon, Egg, & Cheese Biscuit Casserole {keto / low carb}
Ingredients
For the Biscuit Layer
- 4½ tablespoons of butter, melted and cooled
- ⅓ cup coconut flour
- 2 tablespoons full fat sour cream
- 4 eggs
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1⅓ cup sharp shredded cheddar cheese, shredded
For the Egg, Bacon, & Cheese Layer
- 4 eggs
- 2 Tablespoons Heavy Whipping Cream
- Salt/Pepper
- 7 slices of cooked bacon, crumbled
- 2 cups cheddar cheese grated
Instructions
- Preheat oven to 400 degrees.
- Grease casserole dish.
For the Biscuit Layer
- Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream then whisk together.
- Add coconut flour and baking powder to the mixture and stir until combined.
- Stir in cheese.
- Press batter into casserole dish.
For the Egg, Bacon, and Cheese Layer
- Whisk 4 eggs with 2 tablespoons of Heavy Whipping Cream and salt/pepper.
- Pour on top of biscuit layer in casserole dish.
- Bake for 15 minutes or until eggs cooked almost all the way through.
- Remove from oven and sprinkle grated cheese and crumbled bacon on top.
- Return to oven.
- Cook 1-2 minutes or just until cheese melts.
Nutritional Information Based on MyFitnessPal app (9 servings) – 366 Calories, 30.3g Fat, 18.5g Protein, 5.5g Carbs – 2.1g Fiber = 3.4 Net Carbs
Planning your breakfast menu in advance
Making meal time easier while sticking to the keto lifestyle includes prepping things like this simple low carb breakfast casserole idea. You can easily substitute sausage or ham in place of the bacon if you prefer. Of course, bacon makes everything better, so why not have loads of it in your low carb breakfast options?
More Keto Breakfast Ideas
Keto Breakfast Casserole with Sausage
20 Perfect Keto Breakfast Recipes
Keto/Low Carb Breakfast Ideas Without Eggs!
Betsy says
So you don’t cook the crust first? You put egg mixture on top of raw crust?
Sam says
Should the biscuit layer be cooked before adding the egg? 15 minutes doesn’t seem like long enough to cook both layers thoroughly?
Kasey says
I did not cook mine first, but if you feel like it needs to be feel free to test it. 🙂
Betsy says
Made it. Didn’t cook crust first. Very good. Nice change. Not eggy. Does taste of coconut a bit but that’s ok w me. Took 5 min longer but I had 2 of them in oven at same time. Will make again. Keeps well I’m frig. Thank you! Been making a lot of your recipes and they are fabulous!
Kasey says
Awesome! So glad it worked well for you and you enjoyed it.
Leah says
What size was your casserole dish? Think mine was a bit too large as it was all a bit thin, tasty though! 🙂
Kasey says
OH, goodness I can’t remember. My guess is that it was 12 x 7 maybe? I know it’s not an 11 X 13 it is smaller than that.
Brandi Moore says
This was fantastic! I didn’t have heavy cream, but had sour cream. I subbed the same exact measurements on both sections and just used an electric whisk to break up the thickness of the sour cream – and it was INCREDIBLE! Was worried because egg was so runny. Even after 10 minutes, it was liquid. Nope. Poofed right up. I used a 12 x 7 dish for thinner pieces. It was an opaque ceramic dish, so I had to cook it for 22 minutes (last 3 was on high broil to brown the cheese) really a great recipe!!!
Kasey says
Hey, Brandi, so glad you enjoyed1
Tammy Schmitz says
Can this be cooked ahead and reheated in the oven or will it dry out? Trying to make things in advance if I can
.Kasey says
I refer to reheating this in the comments.
gaye woodling says
This recipe turned out perfectly for me. Now I can warm this up for breakfast in the morning and I will definitely make it again. Thank you
Kasey says
Great! Glad you enjoyed it.