Easy Low Carb Breakfast Casserole with Eggs and Bacon

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If you are looking for a delicious Easy Low Carb Breakfast Casserole, look no further than our Cheesy Egg and Bacon Casserole. This gluten-free biscuit-based casserole is delicious piping hot out of the oven and freezes well for keto meal prep.

Make our Low Carb Breakfast Cheesy Egg Bacon Casserole as a make ahead option for your morning meal! Delicious, easy, low carb, and keto-friendly breakfast!

Cheesy Egg & Bacon Low Carb Breakfast 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.

Low Carb breakfast casserole

This Easy Low Carb Breakfast Casserole with bacon and eggs is fantastic for breakfast, brunch, or meal prep. It tastes delicious piping hot straight out of the oven or rewarmed. With just a few ingredients, this gluten-free breakfast casserole starts with a delightful keto biscuit layer topped with bacon, eggs, and cheese.

How to Make Low Carb Breakfast Casserole Recipe Keto-Friendly

To make a breakfast casserole low-carb, a few ingredient substitutions are all you need to adjust. For the biscuit layer, substituting regular flour for coconut flour keeps it low-carb and gluten-free. Other simple swaps include heavy whipping cream instead of milk and freshly shredded cheese instead of preshredded for an easy and delicious keto-friendly breakfast casserole.

The recipe card at the bottom of this post has the complete list of ingredients and instructions.

Ingredients for Cheesy, Eggy Low Carb Breakfast Casserole:

  • Coconut flour — The coconut flour in the biscuit layer helps soak up the eggy and cheesy goodness while satisfying those cravings for carbs in the morning.
  • Sour cream — Don’t skimp on the fat content here; use full-fat sour cream in this recipe. Not only does it taste better, but it will help you hit your macros for the day and stay energized.
  • Eggs — This recipe uses eggs in the biscuit layer and the bacony, cheesy layer. It helps bind it all together and gives you energy for a packed day.
  • Shredded cheddar cheese — I used sharp, grated cheddar cheese for this recipe. I find that the sharpness helps cut the heaviness of the eggs and bacon, but you can use another cheese if you prefer.
  • Bacon — Bacon and breakfast is a match made in heaven! I like to get mine crispy. Crispy bacon is also much easier to crumble up.
  • Heavy Cream – Makes the egg layer fluffy and adds rich flavor.

Instructions:

Step 1: Preheat the oven to 400 degrees Fahrenheit and grease a casserole dish with butter or cooking spray. I used a 2 1/2 qt oval baking dish.

Step 2: To make the biscuit layer, combine melted butter (I cool mine by popping the bowl in the fridge for 5 minutes), eggs, salt, and sour cream, then whisk it all together. Add the coconut flour and baking powder to the mixture and stir until combined. Finally, stir in the cheese. Press the batter into your casserole prepared casserole dish.

Step 3: Whisk eggs with 2 tablespoons of Heavy Whipping Cream and salt and pepper. Pour on top of the biscuit layer in your casserole dish.

Step 4: Bake the low-carb breakfast casserole for 15 minutes or until the eggs are cooked almost all the way through. Remove the casserole from the oven and sprinkle your grated cheese and crumbled bacon on top.

Step 5: Return the bacon and egg casserole to the oven and bake for 1-2 minutes or until the cheese melts.

Variations for this keto breakfast casserole recipe:

  • Swap out the bacon for a different protein such as sausage, ham, turkey sausage, chicken sausage
  • Veggies are great! A few suggestions include spinach, bell peppers, mushrooms, onion, etc.
  • A variety of cheese – I used shredded cheddar since I always have it on hand, but you can pick any cheese. Tons of hard cheese varieties offer great flavor while remaining low carb and ketogenic friendly.
  • Season it up! You can add your favorite seasonings like garlic powder, onion powder, paprika, parsley, or everything bagel seasoning, to name a few.

Can I substitute almond flour for coconut flour?

The general conversion is 1/4 cup of coconut flour equals 1 cup of almond flour. This ratio may be surprising, but coconut flour is much more absorbent than almond. Both flours will work well in this recipe, but you may have to play around to get the texture just right if subbing almond flour, as you may need to add fewer eggs.

How long does it last in the refrigerator?

I would say 3-5 days. Some people will eat leftovers in the fridge for up to a week, but I’m picky and have had food poisoning before.

Can I freeze this low-carb breakfast casserole?

Absolutely! It makes fantastic leftovers. After you let the casserole cool, slice and wrap each serving tightly in plastic wrap, then place in a freezer-safe storage bag or container. It should keep in the freezer up to 2 months.

This recipe is fantastic for meal prep. For mornings when you’re on the go, reheat a piece of the casserole in the microwave. It keeps very well in the freezer and will taste just as fresh as when you made it.

Planning your breakfast menu in advance

Making meal time easier while sticking to the keto lifestyle includes prepping meals like this keto egg bake with bacon. Anything you can do to save time and have yummy foods quickly available at meal time will help keep you on track.

More Keto Breakfast Recipes

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4.91 from 10 votes

Easy Low Carb Breakfast Casserole with Bacon & Eggs

This Easy Low Carb Breakfast Casserole with bacon and eggs is fantastic for meal prep. It tastes delicious piping hot straight out of the oven or rewarmed. With just a few ingredients, this gluten-free breakfast casserole starts with a delicious keto biscuit layer topped with bacon, eggs, and cheese.
Prep Time10 mins
Cook Time20 mins
Servings: 9
Calories: 342kcal
Author: Kasey Trenum

Ingredients

For the Biscuit Layer

  • tablespoons of butter, melted and cooled
  • 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 the oven to 400 F degrees.
  • Grease a 2 1/2 quart casserole dish. I used a 12 X 4 X 9 oval casserole pan.

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 the 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 the eggs are 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.

Notes

Variations for this keto breakfast casserole recipe:

  • Swap out the bacon for a different protein such as sausage, ham, turkey sausage, chicken sausage 
  • Veggies are great! A few suggestions include spinach, bell peppers, mushrooms, onion, etc.
  • A variety of cheese - I used shredded cheddar since I always have it on hand, but you can pick any cheese. Tons of hard cheese varieties offer great flavor while remaining low carb and ketogenic friendly.
  • Season it up! You can add your favorite seasonings like garlic powder, onion powder, paprika, parsley, or everything bagel seasoning, to name a few. 

Nutrition

Serving: 1slice | Calories: 342kcal | Carbohydrates: 4g | Protein: 18g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 214mg | Sodium: 555mg | Potassium: 137mg | Fiber: 2g | Sugar: 1g | Vitamin A: 873IU | Vitamin C: 0.04mg | Calcium: 330mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

 

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21 Comments

  1. Should the biscuit layer be cooked before adding the egg? 15 minutes doesn’t seem like long enough to cook both layers thoroughly?

  2. 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!

  3. What size was your casserole dish? Think mine was a bit too large as it was all a bit thin, tasty though! 🙂

    1. 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.

  4. 5 stars
    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!!!

  5. Can this be cooked ahead and reheated in the oven or will it dry out? Trying to make things in advance if I can

  6. 5 stars
    This is so perfect and my four picky teenagers liked it. Win win! I actually doubled the egg topping and tossed in some chopped breakfast sausage and green onions.

  7. What size pan is the best to use?, can’t find a 12 x 7 pan, any suggestions?, please email me!, thanks – everyone have a great day!.

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