31+ Flavorful Keto Breakfast Casserole for Every Taste

If you’re following a keto lifestyle, breakfast doesn’t have to be boring or repetitive.

In fact, keto-friendly breakfast casseroles are a fantastic way to start your day with a hearty, flavorful meal that keeps you full and satisfied.

These casseroles are low in carbs and packed with high-quality fats and proteins, making them the perfect option for anyone looking to maintain or lose weight while still enjoying a filling breakfast.

With so many different combinations of ingredients, you can easily switch up your routine and experiment with different flavors.

In this article, we’ve rounded up 31+ keto breakfast casserole recipes that will make your mornings easier and more delicious than ever.

From savory bacon and eggs to veggie-packed options, there’s something for everyone!

31+ Flavorful Keto Breakfast Casserole for Every Taste

Keto breakfast casseroles are a perfect solution for busy mornings when you need a quick and easy meal that fits into your low-carb lifestyle.

With the versatility of ingredients, you can easily tailor these recipes to your preferences, whether you love meat, veggies, or cheese.

Each recipe is designed to provide a balance of fats, proteins, and nutrients to keep you full and energized throughout the day.

Whether you’re meal prepping for the week or just need a quick dish to serve to family or guests, these 31+ keto breakfast casserole recipes offer endless possibilities.

So, start your day off right with a tasty casserole and enjoy a healthy, keto-friendly breakfast that’s as satisfying as it is delicious.

Cheesy Spinach and Sausage Keto Casserole

This cheesy spinach and sausage casserole is a hearty and flavorful breakfast that’s perfect for starting your day on a keto-friendly note. Loaded with savory sausage, nutrient-rich spinach, and gooey melted cheese, it’s satisfying and easy to prepare. Whether you’re meal-prepping for the week or cooking for a crowd, this casserole is a winning choice.

Ingredients

• 1 lb ground sausage
• 1 cup fresh spinach, chopped
• 8 large eggs
• 1 cup shredded cheddar cheese
• ½ cup heavy cream
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a skillet over medium heat, cook the ground sausage until browned. Drain any excess grease.
3. Add chopped spinach to the skillet and sauté until wilted. Set aside.
4. In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
5. Spread the sausage and spinach mixture evenly in the prepared baking dish.
6. Pour the egg mixture over the sausage and spinach.
7. Sprinkle shredded cheddar cheese evenly on top.
8. Bake for 25-30 minutes or until the center is set and the edges are golden.
9. Let the casserole cool for a few minutes before slicing and serving.

This casserole pairs beautifully with a side of avocado or a simple keto-friendly salsa. It’s a versatile dish that reheats well, making it an excellent option for busy mornings or a quick lunch.

Bacon, Egg, and Zucchini Keto Casserole

This bacon, egg, and zucchini casserole combines crispy bacon, tender zucchini, and fluffy eggs in a dish that’s as delicious as it is nutritious. It’s packed with protein and healthy fats, making it a filling and satisfying start to your day. The subtle flavor of zucchini balances the richness of bacon, creating a harmonious blend.

Ingredients

• 6 slices of bacon, cooked and crumbled
• 2 medium zucchinis, grated and drained
• 10 large eggs
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ cup heavy cream
• 1 tsp dried Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Squeeze excess moisture from the grated zucchini using a clean kitchen towel.
3. In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
4. Spread the drained zucchini evenly in the prepared dish.
5. Sprinkle crumbled bacon over the zucchini layer.
6. Pour the egg mixture over the zucchini and bacon.
7. Top with mozzarella and Parmesan cheese.
8. Bake for 30-35 minutes or until the casserole is set and the top is golden.
9. Allow to cool for 5 minutes before slicing and serving.

This dish is perfect for meal prep and stays fresh in the fridge for days. The combination of smoky bacon and mild zucchini ensures each bite is balanced and satisfying.

Broccoli and Ham Keto Breakfast Casserole

This broccoli and ham casserole is a delicious and nutritious way to start your day. With tender broccoli florets, savory ham, and a creamy egg base, it’s a wholesome breakfast option that’s perfect for anyone following a keto lifestyle. It’s rich, filling, and full of vibrant flavors.

Ingredients

• 2 cups broccoli florets, steamed
• 1 cup diced ham
• 8 large eggs
• 1 cup shredded sharp cheddar cheese
• ½ cup heavy cream
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. Spread the steamed broccoli florets evenly across the bottom of the dish.
3. Sprinkle diced ham over the broccoli.
4. In a large bowl, whisk together eggs, heavy cream, Dijon mustard, smoked paprika, salt, and pepper.
5. Pour the egg mixture over the broccoli and ham.
6. Top with shredded sharp cheddar cheese.
7. Bake for 25-30 minutes or until the center is set and the cheese is bubbly and golden.
8. Let the casserole cool slightly before serving.

This dish is both comforting and satisfying, offering the perfect balance of protein, vegetables, and cheese. It’s a great way to enjoy a hearty breakfast that aligns with your keto goals.

Sausage and Mushroom Keto Breakfast Casserole

This sausage and mushroom keto breakfast casserole is a rich and savory dish that combines the depth of earthy mushrooms with the savory taste of sausage. Perfect for those who crave a hearty breakfast, this casserole is packed with flavor and high in healthy fats, making it ideal for a keto diet.

Ingredients

• 1 lb breakfast sausage, crumbled
• 1 cup mushrooms, sliced
• 8 large eggs
• 1 cup heavy cream
• 1 cup shredded Swiss cheese
• ½ tsp garlic powder
• ½ tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove and set aside.
3. In the same skillet, sauté the sliced mushrooms until tender and any excess moisture evaporates.
4. In a bowl, whisk together eggs, heavy cream, garlic powder, thyme, salt, and pepper.
5. Spread the cooked sausage evenly across the bottom of the prepared baking dish, followed by the sautéed mushrooms.
6. Pour the egg mixture over the sausage and mushrooms.
7. Top with shredded Swiss cheese.
8. Bake for 25-30 minutes or until the center is set and the top is golden.
9. Allow to cool for a few minutes before serving.

This casserole is the ultimate comfort food, offering a deliciously satisfying breakfast. It’s great for meal prep, as it stores well in the fridge and can be reheated easily for a quick meal.

Avocado and Bacon Keto Breakfast Casserole

Avocado and bacon come together in this creamy, savory keto breakfast casserole, perfect for those who want a nutritious, flavorful start to their day. The rich avocado adds a creamy texture, while the crispy bacon gives the dish a smoky, salty kick, creating a perfect balance.

Ingredients

• 6 slices of bacon, cooked and crumbled
• 2 ripe avocados, diced
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Cook the bacon until crispy, then crumble it into pieces.
3. In a bowl, whisk together the eggs, heavy cream, chili powder, cumin, salt, and pepper.
4. Gently fold the diced avocados into the egg mixture.
5. Spread the crumbled bacon evenly across the bottom of the baking dish.
6. Pour the egg and avocado mixture over the bacon.
7. Sprinkle shredded mozzarella cheese on top.
8. Bake for 25-30 minutes or until the casserole is set and the cheese is bubbly.
9. Let the casserole cool for a few minutes before slicing and serving.

The creamy texture of the avocado pairs beautifully with the crispy bacon and savory spices, making this casserole both comforting and satisfying. It’s an excellent option for breakfast or brunch, and it can be easily reheated for quick meals throughout the week.

Spicy Chorizo and Cheese Keto Casserole

This spicy chorizo and cheese keto breakfast casserole is packed with bold flavors. The spicy chorizo adds heat, while the creamy eggs and melted cheese bring everything together. It’s a flavorful and filling meal that’s perfect for those who love a little kick in their breakfast.

Ingredients

• 1 lb spicy chorizo sausage, crumbled
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large skillet, cook the chorizo over medium heat until browned and cooked through. Remove from heat.
3. In a bowl, whisk together eggs, heavy cream, paprika, cumin, salt, and pepper.
4. Spread the cooked chorizo evenly across the bottom of the baking dish.
5. Pour the egg mixture over the chorizo.
6. Sprinkle the shredded cheddar and Monterey Jack cheese evenly on top.
7. Bake for 25-30 minutes or until the eggs are set and the cheese is melted and bubbly.
8. Allow the casserole to cool slightly before slicing and serving.

The spicy chorizo gives this casserole a bold, savory flavor that’s balanced by the creamy eggs and rich cheeses. It’s a great option for those who enjoy a spicier breakfast and is easy to make ahead for busy mornings.

Keto Breakfast Casserole with Ground Beef and Peppers

This keto breakfast casserole combines hearty ground beef, colorful bell peppers, and a creamy egg mixture for a flavorful, filling start to your day. The rich beef provides protein while the peppers add a pop of color and freshness, making it a nutritious and satisfying meal.

Ingredients

• 1 lb ground beef
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, cook the ground beef over medium heat until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
3. Add the diced bell peppers to the skillet and sauté for about 3-4 minutes, until tender.
4. In a bowl, whisk together eggs, heavy cream, chili powder, cumin, salt, and pepper.
5. Spread the cooked beef and peppers evenly across the bottom of the baking dish.
6. Pour the egg mixture over the beef and peppers.
7. Sprinkle shredded cheddar cheese evenly on top.
8. Bake for 25-30 minutes, or until the eggs are set and the cheese is bubbly.
9. Let the casserole cool for a few minutes before slicing and serving.

This casserole is perfect for meal prep and stays fresh in the fridge for several days. It offers a great balance of protein, vegetables, and cheese, making it both delicious and filling for a keto-friendly breakfast.

Keto Veggie and Cheese Breakfast Casserole

Packed with fresh vegetables and gooey cheese, this keto veggie breakfast casserole is both nutritious and delicious. It’s a great way to incorporate more veggies into your diet while sticking to a low-carb, high-fat plan. With eggs as the base and a variety of vegetables, it’s a versatile dish that can easily be adjusted to your tastes.

Ingredients

• 1 cup broccoli florets, steamed
• 1 cup cauliflower florets, steamed
• 1 cup bell peppers, diced
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Steam the broccoli and cauliflower until tender, about 5-7 minutes.
3. In a bowl, whisk together eggs, heavy cream, Italian seasoning, salt, and pepper.
4. Spread the steamed broccoli, cauliflower, and diced bell peppers evenly across the bottom of the baking dish.
5. Pour the egg mixture over the vegetables.
6. Sprinkle shredded mozzarella cheese on top.
7. Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
8. Let the casserole cool slightly before slicing and serving.

This veggie-packed casserole is perfect for those who want a lighter, yet filling, keto breakfast. The combination of different vegetables provides a variety of textures, and the melted cheese adds richness to every bite.

Keto Chicken and Broccoli Breakfast Casserole

For a protein-packed, savory breakfast, this keto chicken and broccoli casserole is a winner. Tender pieces of chicken breast are combined with fresh broccoli and a creamy egg mixture, making this dish both satisfying and healthy. It’s an excellent way to start your day with lean protein and plenty of nutrients.

Ingredients

• 2 cups cooked chicken breast, shredded
• 2 cups broccoli florets, steamed
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• ½ tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a large bowl, combine the shredded chicken and steamed broccoli.
3. In a separate bowl, whisk together eggs, heavy cream, garlic powder, oregano, salt, and pepper.
4. Spread the chicken and broccoli mixture evenly across the bottom of the baking dish.
5. Pour the egg mixture over the chicken and broccoli.
6. Sprinkle shredded cheddar cheese on top.
7. Bake for 25-30 minutes, or until the eggs are set and the cheese is golden and bubbly.
8. Allow the casserole to cool for a few minutes before slicing and serving.

This chicken and broccoli casserole is a great way to use leftover chicken, making it an easy and quick meal option. It’s also very versatile—add other keto-friendly vegetables or spices to suit your taste.

Keto Cauliflower and Bacon Breakfast Casserole

This keto cauliflower and bacon casserole is a delicious, low-carb alternative to traditional breakfast casseroles. The combination of crispy bacon and roasted cauliflower creates a savory, satisfying dish that’s loaded with flavor. The creamy egg base ties everything together, making it the perfect way to start your keto morning.

Ingredients

• 1 medium cauliflower, cut into florets
• 6 slices of bacon, cooked and crumbled
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Steam the cauliflower florets for about 5-7 minutes until tender but firm. Alternatively, you can roast them in the oven for 20 minutes for extra flavor.
3. In a large bowl, whisk together eggs, heavy cream, onion powder, garlic powder, salt, and pepper.
4. Spread the cooked cauliflower evenly in the baking dish, then sprinkle crumbled bacon over the top.
5. Pour the egg mixture over the cauliflower and bacon.
6. Sprinkle shredded cheddar cheese on top.
7. Bake for 25-30 minutes or until the casserole is set and the top is golden.
8. Allow it to cool for a few minutes before serving.

This casserole is a great way to enjoy the flavors of bacon and cauliflower in a rich, egg-based breakfast. It’s filling, low-carb, and full of healthy fats, making it a perfect choice for your keto diet.

Keto Sausage, Egg, and Cheese Casserole

This keto sausage, egg, and cheese casserole is a classic breakfast favorite that’s packed with protein and fat. The savory sausage, creamy eggs, and melted cheese make for a satisfying and indulgent breakfast dish that’s both low-carb and delicious.

Ingredients

• 1 lb breakfast sausage, crumbled
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Drain any excess fat.
3. In a large bowl, whisk together eggs, heavy cream, oregano, salt, and pepper.
4. Spread the cooked sausage evenly across the bottom of the baking dish.
5. Pour the egg mixture over the sausage.
6. Top with shredded cheddar cheese.
7. Bake for 25-30 minutes or until the casserole is set and the cheese is melted and bubbly.
8. Let it cool for a few minutes before slicing and serving.

This casserole is a filling, all-in-one breakfast that’s perfect for busy mornings. It’s rich in flavor and makes for great leftovers. Pair with a side of avocado or leafy greens for an extra keto boost.

Keto Shrimp and Spinach Breakfast Casserole

This shrimp and spinach breakfast casserole is an elegant yet simple keto dish that combines succulent shrimp with nutrient-rich spinach and a creamy egg mixture. The flavors meld together beautifully, creating a fresh and satisfying breakfast option that’s both light and filling.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 tsp lemon zest
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a skillet, cook the shrimp over medium heat for 2-3 minutes per side, or until they are pink and cooked through. Remove from heat and set aside.
3. In the same skillet, sauté the spinach until wilted, about 2-3 minutes.
4. In a bowl, whisk together eggs, heavy cream, lemon zest, garlic powder, salt, and pepper.
5. Spread the cooked shrimp and spinach evenly in the baking dish.
6. Pour the egg mixture over the shrimp and spinach.
7. Sprinkle shredded mozzarella cheese on top.
8. Bake for 20-25 minutes, or until the eggs are set and the cheese is golden and bubbly.
9. Allow the casserole to cool slightly before serving.

This shrimp and spinach casserole is a light yet flavorful dish that’s perfect for those who want to enjoy a seafood twist on a classic keto breakfast. It’s packed with protein, healthy fats, and vitamins, making it a well-rounded and satisfying option.

Keto Turkey and Kale Breakfast Casserole

This keto turkey and kale breakfast casserole is a healthy and hearty dish, combining lean turkey with the nutrient-packed power of kale. It’s light yet filling, perfect for anyone looking to stay on track with their keto lifestyle without sacrificing flavor or satisfaction.

Ingredients

• 1 lb ground turkey
• 2 cups kale, chopped
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, cook the ground turkey over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
3. Add the chopped kale to the skillet with the turkey and cook for about 3-4 minutes, until the kale wilts.
4. In a bowl, whisk together eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
5. Spread the turkey and kale mixture evenly in the baking dish.
6. Pour the egg mixture over the turkey and kale.
7. Sprinkle shredded mozzarella cheese on top.
8. Bake for 25-30 minutes or until the eggs are set and the cheese is golden and bubbly.
9. Allow the casserole to cool for a few minutes before slicing and serving.

This turkey and kale casserole is a flavorful, low-carb breakfast that’s easy to prepare and keeps you full for hours. It’s a perfect dish for meal prep, as it can be made in advance and stored in the fridge for quick breakfasts throughout the week.

Keto Eggplant and Sausage Breakfast Casserole

This keto eggplant and sausage casserole is a savory dish full of robust flavors. The eggplant acts as a perfect low-carb substitute for potatoes or other starchy vegetables, and the sausage adds richness and depth, making this casserole a truly satisfying keto breakfast.

Ingredients

• 1 large eggplant, diced
• 1 lb breakfast sausage, crumbled
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 tsp dried oregano
• ½ tsp paprika
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Drain any excess fat.
3. In the same skillet, sauté the diced eggplant for about 5-7 minutes, until tender.
4. In a bowl, whisk together eggs, heavy cream, oregano, paprika, salt, and pepper.
5. Spread the cooked sausage and eggplant evenly across the bottom of the baking dish.
6. Pour the egg mixture over the sausage and eggplant.
7. Top with shredded mozzarella cheese.
8. Bake for 25-30 minutes or until the eggs are set and the cheese is bubbly and golden.
9. Let it cool for a few minutes before slicing and serving.

This eggplant and sausage casserole is an excellent choice for anyone looking for a low-carb, flavorful breakfast that’s both filling and satisfying. The combination of sausage and eggplant offers a hearty meal without the carbs, making it ideal for a keto lifestyle.

Keto Bacon and Asparagus Breakfast Casserole

This bacon and asparagus breakfast casserole is a fresh, savory dish that’s packed with flavors. The crisp bacon pairs perfectly with the tender asparagus, creating a balanced and delicious keto-friendly breakfast. It’s simple to prepare and makes for a filling and nutritious meal.

Ingredients

• 6 slices of bacon, cooked and crumbled
• 2 cups asparagus, chopped
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a skillet, cook the bacon until crispy, then crumble it into pieces.
3. In the same skillet, sauté the chopped asparagus for about 5 minutes until it’s tender but still crisp.
4. In a bowl, whisk together eggs, heavy cream, garlic powder, thyme, salt, and pepper.
5. Spread the cooked bacon and asparagus evenly in the baking dish.
6. Pour the egg mixture over the bacon and asparagus.
7. Top with shredded cheddar cheese.
8. Bake for 25-30 minutes or until the eggs are set and the cheese is melted and golden.
9. Let the casserole cool for a few minutes before serving.

This bacon and asparagus casserole is perfect for a quick breakfast or a delicious brunch. The smoky bacon and crisp asparagus make it a satisfying and nutrient-rich meal that will keep you full for hours. It’s also great for meal prepping!

Keto Zucchini and Feta Breakfast Casserole

This zucchini and feta breakfast casserole is a fresh, light, and flavorful dish that combines the mildness of zucchini with the tangy richness of feta cheese. It’s a perfect keto-friendly breakfast option that provides a good amount of vegetables, protein, and healthy fats to keep you energized throughout the day.

Ingredients

• 2 medium zucchinis, grated
• 8 large eggs
• ½ cup heavy cream
• 1 cup crumbled feta cheese
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth to remove excess moisture.
3. In a bowl, whisk together eggs, heavy cream, dried basil, garlic powder, salt, and pepper.
4. Stir in the grated zucchini and crumbled feta cheese into the egg mixture.
5. Pour the mixture into the prepared baking dish.
6. Bake for 25-30 minutes, or until the eggs are set and lightly golden on top.
7. Let it cool for a few minutes before slicing and serving.

This zucchini and feta casserole is light yet flavorful, making it an ideal breakfast for those who enjoy a fresh, veggie-packed meal. The tangy feta and aromatic basil add a lovely depth of flavor that pairs well with the mild zucchini.

Keto Ham and Swiss Breakfast Casserole

This ham and Swiss breakfast casserole is a savory, cheesy, and satisfying dish that’s perfect for those looking for a classic keto-friendly breakfast. The combination of smoky ham and nutty Swiss cheese makes this casserole both comforting and delicious while keeping it low-carb.

Ingredients

• 2 cups cooked ham, diced
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded Swiss cheese
• 1 tsp Dijon mustard
• ½ tsp paprika
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Spread the diced ham evenly across the bottom of the prepared baking dish.
3. In a bowl, whisk together eggs, heavy cream, Dijon mustard, paprika, salt, and pepper.
4. Pour the egg mixture over the ham in the baking dish.
5. Top with shredded Swiss cheese.
6. Bake for 25-30 minutes or until the casserole is set and the cheese is melted and bubbly.
7. Let it cool for a few minutes before slicing and serving.

This ham and Swiss casserole is the ultimate savory breakfast, offering a great balance of protein and healthy fats. It’s also a great option for meal prepping since it keeps well in the fridge and can be easily reheated for quick breakfasts during the week.

Keto Spinach and Artichoke Breakfast Casserole

This keto spinach and artichoke breakfast casserole takes the classic spinach and artichoke dip flavors and transforms them into a healthy, filling breakfast casserole. The combination of fresh spinach, tender artichokes, and creamy cheese makes for a deliciously indulgent yet keto-friendly meal.

Ingredients

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a skillet, sauté the chopped spinach for 2-3 minutes until wilted, then add the chopped artichoke hearts and cook for another 2 minutes.
3. In a bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper.
4. Stir in the sautéed spinach and artichokes, along with the shredded Parmesan and mozzarella cheeses.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 25-30 minutes or until the casserole is set and lightly golden on top.
7. Let it cool for a few minutes before slicing and serving.

This spinach and artichoke casserole is a creamy, cheesy, and flavorful way to enjoy your veggies for breakfast. The addition of artichokes gives it a unique flavor that pairs beautifully with the spinach, making it a standout keto dish.

Keto Beef and Mushroom Breakfast Casserole

This keto beef and mushroom breakfast casserole is a savory and hearty dish that combines tender ground beef with earthy mushrooms and a creamy egg base. It’s a perfect breakfast for those who crave a filling, protein-packed meal to keep them full and satisfied throughout the day.

Ingredients

• 1 lb ground beef
• 1 cup mushrooms, sliced
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
3. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, until the mushrooms are tender.
4. In a bowl, whisk together eggs, heavy cream, dried thyme, garlic powder, salt, and pepper.
5. Spread the cooked beef and mushrooms evenly across the bottom of the baking dish.
6. Pour the egg mixture over the beef and mushrooms.
7. Sprinkle shredded cheddar cheese on top.
8. Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and golden.
9. Allow the casserole to cool for a few minutes before slicing and serving.

This beef and mushroom casserole is rich in flavor and packed with protein, making it a great choice for a keto breakfast. The combination of beef and mushrooms creates a savory, comforting dish that’s perfect for meal prep or a quick morning meal.

Keto Bacon and Spinach Breakfast Casserole

This bacon and spinach breakfast casserole is an easy-to-make, flavorful dish that’s packed with protein and healthy fats. The crispy bacon, paired with fresh spinach and eggs, creates a satisfying and low-carb breakfast that will keep you energized all morning.

Ingredients

• 6 slices of bacon, cooked and crumbled
• 2 cups fresh spinach, chopped
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, cook the bacon until crispy, then crumble it into pieces.
3. In the same skillet, sauté the chopped spinach until wilted, about 2-3 minutes.
4. In a bowl, whisk together eggs, heavy cream, onion powder, salt, and pepper.
5. Spread the crumbled bacon and sautéed spinach evenly in the baking dish.
6. Pour the egg mixture over the bacon and spinach.
7. Top with shredded cheddar cheese.
8. Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
9. Let it cool for a few minutes before slicing and serving.

This bacon and spinach casserole is a classic and simple keto breakfast that’s both nutritious and delicious. The combination of crispy bacon and tender spinach makes for a balanced meal that’s full of flavor and perfect for a busy morning.

Keto Broccoli and Cheese Breakfast Casserole

This keto broccoli and cheese breakfast casserole is a comforting and easy-to-make dish that combines the nutritional benefits of broccoli with the creamy richness of cheese. The eggs bind everything together, making it a perfect low-carb breakfast option.

Ingredients

• 2 cups broccoli florets, steamed
• 8 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper.
4. Spread the steamed broccoli evenly across the bottom of the baking dish.
5. Pour the egg mixture over the broccoli.
6. Sprinkle shredded cheddar cheese on top.
7. Bake for 25-30 minutes, or until the eggs are set and the cheese is bubbly and golden.
8. Let it cool for a few minutes before slicing and serving.

This broccoli and cheese casserole is a simple, low-carb breakfast that’s loaded with flavor. The tender broccoli combined with the melted cheese makes for a satisfying and nutritious meal that fits perfectly into a keto diet.

Note: More recipes are coming soon!