Keto Breakfast Casserole with Ham, Egg, and Cheese
This keto breakfast casserole is an easy, make-ahead low-carb breakfast made with ham, eggs, green peppers, and plenty of cheese. You can prep it the night before and bake it fresh in the morning, making it perfect for busy mornings, holidays, or feeding a crowd.
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Mornings can be a bit of a tough and chaotic time in everyone’s home. If you stop and think about everything that happens at that time, it can be downright tiring! From getting ready for school (or homeschooling like us) or work to getting everyone dressed and ready and then making certain that you’re finding a way to get something healthy in everyone’s tummy… that’s a lot to handle at once!
The idea for this casserole came about when I realized I had an entire pound of deli ham that we had forgotten to eat. Since I don’t like to waste food, my wheels immediately began turning for a quick and delicious keto-friendly breakfast casserole. Now, whenever I can plan and get a bit of a “jump-start” on my day, I’m in 100%. Plus, it’s nice to start the day with a low-carb option that is only one carb per serving.
If you are new to the ketogenic diet, make sure to check out the best keto resources for newbies. It has great tips to help!
How to Make Keto Breakfast Casserole
Ingredients Needed for This Recipe
Ham: Adds flavor and the necessary fats and proteins. I prefer Black Forest or smoked ham from the deli to avoid added sugars.
Eggs: It’s the core ingredient in this breakfast bake and is the binding agent that holds everything together.
Cheese: Can you even make a casserole without shredded cheese? I don’t think so. Cheese adds fat and flavor!
Butter: Salted or unsalted butter increases fat count for the day. It is used to sautéing the vegetables and prevent the casserole from sticking to the dish.
Heavy Whipping Cream: Use full-fat whipping cream to reap the benefits. It’s loaded with good fats, which help create a good consistency for this easy breakfast casserole.
Green Bell Pepper: Adds beautiful colors, slightly sweet flavors, and a nutrient boost to the dish!
Salt and Pepper: Enhances the overall taste of the casserole.
Steps for Making Keto Breakfast Casserole With Ham, Eggs, and Cheese
Here is the step-by-step guide on making the best low-carb breakfast casserole from scratch for visual learners like myself. Don’t forget to scroll to the recipe card at the bottom of the post for the full recipe and ingredients – you can thank me later!
Step 1: In a bowl, whisk together the eggs, heavy whipping cream, a pinch of salt, and a dash of pepper until they’re all perfectly blended and ready to go.
Step 2: Chop your ham and green pepper and chop them up, then fry them both in butter, browning them just until the bell pepper has softened.
Step 3: Pour the egg mixture over the ham and sprinkle the cheese generously over the top. I stirred everything a little to ensure it was mixed well.
Step 4: Pop it in a 350°F oven and bake to golden perfection for 20 to 23 minutes. This dish serves a hefty helping, so depending on how many hungry folks you’ve got at home, it might last a few days.
And if you’ve made more than you can handle, no worries—freeze those extra portions for a quick and easy breakfast later!
Top Tips for Making Healthy Keto Breakfast Casserole
Don’t go crazy with the whisking: I know it’s tempting to whip and whip, but easy does it! Just mix until they’re combined, or you’ll end up with a tough casserole. Nobody wants that!
Pat that ham dry: If you’re using deli ham like me, give it a quick pat with paper towels. This prevents your casserole from being watery,
Room temp is your friend: Try to remember to take your eggs and cream out of the fridge about half an hour before you start cooking. I usually do this when I’m having my morning coffee. Everything mixes better when it’s not ice cold!
Set before slicing: I know it’s hard, but try to wait 5-10 minutes after baking before you dig in. It helps everything set nicely. Plus, it gives you time to brew another cup of coffee!
The foil trick: If the top is getting too brown but the middle’s still jiggly, pop some foil on top. It’s like sunscreen for your casserole!
FAQs
Can this Breakfast Casserole be made ahead of time?
You bet! I often put it together the night before when the kids are in bed. It stays good in the fridge for about two days before baking. Once, I even froze it for a week, and it turned out great! Just make sure to wrap it up tight with plastic wrap and then foil if you’re freezing it.
Can I use dairy alternatives in a keto casserole?
No worries! While I haven’t tried dairy-free alternatives, I did a little research. Unsweetened Almond milk works instead of cream, and there are some pretty good dairy-free cheeses. It changes the taste a bit, but it will still be tasty!
Can I use egg substitutes in my keto casserole?
I haven’t tried this myself, but I’ve heard from friends that liquid egg replacements can work. The texture might be a little different, though. Let me know how it turns out if you give it a shot!
How about making mini casseroles?
Oh, this is fun; my girls and I have made them like this. Just use a muffin tin instead of a big dish. They cook faster – about 15 minutes did the trick for me. Keep an eye on them so they don’t overcook!
Can I make it vegetarian?
Sure thing! When we’ve run out of breakfast meats, we throw in extra veggies. Onions, spinach, and broccoli are our favorites. You could also try some veggie sausage if you want that meaty texture.
Storage
Got leftovers? Lucky you! Here’s what I do:
- Whole casserole: Wrap it up tight and refrigerate. It’s good for about 4 days.
- Grab-and-go: Cut into squares, wrap individually, and freeze. These last a month and are perfect for busy mornings!
Reheating
- Microwave: 30-45 seconds for thawed, 1 minute for frozen. Add time as needed.
- Oven: 350°F, covered with foil. 20-25 minutes for whole casserole, 10-15 minutes for thawed squares, 15-20 for frozen.
- Skillet: Great for thawed pieces. 3-5 minutes on medium-low, covered. Watch it doesn’t burn!
Pro tip: For grab-and-go breakfast, thaw a square overnight in the fridge.
Remember, your appliances might be different from mine, so adjust as needed. Enjoy your breakfast!
Recipe Variations: Mix It Up!
After making this casserole about a hundred times (okay, okay, total exaggerating!), I’ve tried a bunch of different versions. Here are some of our family favorites:
- Change the Cheese: My kids love it when I use half cheddar and half mozzarella. It gets super stretchy and gooey! My hubby likes a little feta sprinkled on top.
- No Ham? No Problem: Sometimes I use bacon or sausage instead of ham. You can even use leftover turkey from Thanksgiving!
- Veggie It Up: I love sneaking in extra veggies. Spinach is easy because it doesn’t change the taste much. Gary likes it when I add broccoli and onions.
- Add Heat: If you like it hot, try adding some jalapenos and red pepper flakes. I’m a total whip, but my family likes spicy foods. A little hot sauce on top works, too.
- Boost Flavors with Herbs or Seasonings: Throw in fresh herbs like basil, thyme, or chives.
Other Keto Breakfast Recipes
If you love this keto breakfast recipe, check out some of my other keto-friendly breakfast recipes here:
Cheesy Bacon Bites
Low-Carb Keto Waffles
Ham & Eggs Cups
Lemon Poppyseed Muffins
Keto French Toast
Sausage Breakfast Casserole
Easy Keto Breakfast Bake
Ingredients
- 1/2 green pepper, chopped
- 1 pound Black Forest or smoked Deli ham chopped
- 2 tablespoon butter
- 7 eggs
- 3/4 cup heavy whipping cream
- 2 cups cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350°Fdegrees.
- In a skillet, saute green peppers and chopped deli ham until the peppers begin to soften, and the ham is nice and browned.
- Grease a 9 X 13 casserole dish.
- Place the ham and peppers in the casserole dish.
- In a bowl, combine the beaten eggs, heavy whipping cream, salt, and pepper and whisk until combined.
- Pour egg mixture over the ham and green peppers then sprinkle cheese on top. Use a fork to stir ingredients around to make sure that all of the ham is covered with the egg and cheese mixture.
- Bake for 20-23 minutes, depending on how done you like your eggs.
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Video
Notes
- Make It Ahead of Time: This casserole only takes about half an hour to make from start to finish. But if you need to, you can put it in the fridge overnight so it’s ready to toss in the oven in the morning. If there is any left, it freezes well.
- Adjust the Eggs: The number I used for this keto breakfast egg casserole recipe is perfect, but feel free to adjust the amount of eggs you use depending on how dense or fluffy you like your casserole to be. Most recipes usually call for large eggs (especially if the recipe doesn't specify the size).
- Cool it Before Slicing: It is best to wait a few minutes to let the casserole cool down from the oven before serving. It makes slicing into the dish a whole lot easier!
- Layer the Ingredients Well: To ensure a more even cooking, place the ham (or other meats) and dense veggies (if using) at the bottom of the casserole dish, with the egg, cheese, and whipping cream mixture on top.
Nutrition
How many eggs?
Am I missing something?
7 eggs according to the recipe card. Hope you enjoy.
What’s the serving size
Divide entire recipe into 12 equal servings.
This turned out amazing! Thank you so much for sharing.
Fantastic! So glad you loved it!
How do you make this ahead of time? Is it all mixed up in pan and you literally put it in the oven the next morning? Thanks so much for the help:)
I would have everything ready in the casserole dish then just pop it in the oven the next morning.
Do you think it will hold for two days? Want to make the 23rd and have Christmas morning
I would think that it would, but I haven’t tested it so I can’t say for sure.
How much can you eat? I don’t want to over eat for breakfast. I’m researching and starting keto soon
There are a lot of factors that may determine how much someone eats. So, while I wish I could give you a set amount, I would suggest you continue doing research and figuring this out for yourself so you can be your best health advocate.
Can you use regular milk instead?
I have not tried it that way.
Did you try it? Was wondering the same thing!
WILL this recipe work in a slow cooker ?
Hmmmm…I’m not sure. I’ve never tried making it that way.
What do you use the butter for? To sauté the ham and pepper or to grease the baking dish?
To saute the ham and peppers.
Ich habe es probiert und ich liebe es!! Danke!!
Can this be made ahead and frozen as single servings? If so, how did it turn out? I would like to make this for meal prep.
You can put it together the night before and cook it the next day. I would then freeze individual servings after cooking it.
Can this be made in the individual silicone baking cups, to be frozen?
Sure
If you make it the night before, how long do you cook it in the morning?
I would cook it the same amount of time and, if it’s not as done as you would like, just keep cooking it and check it frequently.
I think I want to double it and put it in an11x15 5qt dish. How long do you think it would take to bake?
Do you make this entire recipe as is and just store it in the refrigerator til morning? Does it need to cook longer it it is cold?
That should work fine refrigerating the dish overnight. I would cook it the same length of time, check it, and cook more if needed.