This veggie-loaded breakfast keto casserole it’s one of my favorite dishes because it comes in handy for busy mornings.
What I love the most about this keto casserole is that it contains so many healthy ingredients that keep me full for hours.
If you are tired of the classic keto breakfast that consists of bacon & eggs, you will instantly love this breakfast keto casserole. So easy to customize by adding your favorite low carb vegetable and definitely packed with flavor.
Ingredients for the Breakfast Keto Casserole
Casseroles are my favorite keto breakfasts to cook because they are versatile and very easy to make. You can use any leftover ingredients you have, add eggs and any spices you like. For 6 filling breakfast servings you will need the following low carb ingredients:
- 1 lbs ground beef
- 6 eggs
- 2 cups broccoli
- 2 cups (150g) mushrooms
- 4 slices cooked bacon
- 6 oz shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 tsp onion powder
- 1 tsp paprika powder
- 1 tsp salt
Get creative and add make the best keto casserole. Play around with the ingredients and seasonings. Add more or less to taste.
I added my favorite vegetables in the world: broccoli and mushrooms. They are the perfect vegetables to eat on a ketogenic diet, the ones I use the most on a daily basis.
Watch the video below, to see just how simple it is to make keto breakfast for the whole week.
How to Make the Breakfast Casserole?
There is nothing complicated in this recipe, but it takes at least one hour to get it done. You can make it in the evening to have it ready for a proper healthy keto breakfast.
All you have to do is to follow some easy steps:
- Start by cooking the meat until it starts to evenly brown.
- Slice and cook the mushrooms in butter for a few minutes until they start to brown.
- In a bowl combine all the ingredients and then pour into a greased oven safe dish. Top with cheese and bacon.
- Bake in the preheated oven for 40-45 minutes.
- Let it rest for at least 5 minutes before slicing and enjoy!
Keto Casserole Toppings
I would definitely make the keto breakfast casserole again and maybe add different toppings:
- Spinach, mushrooms, cheese, bacon, parmesan cheese, garlic, salt
- Italian Turkey Sausage, kale, tomatoes, garlic salt
- Ham, cheese, chili peppers, cheddar cheese, seasonings
- Red bell pepper, green (or yellow pepper), green onions, sausage, garlic, rosemary, salt
Other Breakfast Recipes You Might Like
- Easy Keto Breakfast Sandwich
- Keto Biscuits and Gravy – Low Carb Breakfast Recipe
- Easy 5 minute Keto Oatmeal – Low Carb Cereal for Breakfast
- Breakfast Keto Egg Muffins – Perfect Macros & Low in Carbs
Keto Veggie-Loaded Breakfast Casserole – 4g Carbs per Serving
Ingredients
- 1 lbs ground beef
- 6 eggs
- 2 cups broccoli
- 2 cups mushrooms
- 4 slices cooked bacon
- 6 oz cheddar cheese
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 tsp onion powder
- 1 tsp paprika powder
- 1 tsp salt
Instructions
- Preheat oven to 350°F/175°C.
- Cook the ground beef in a skillet over medium heat, until the meat it’s no longer pink; drain.
- Add the salt, paprika and onion powder to the meat.
- Slice the mushrooms and cook them in a pan with the melted butter for 5-6 minutes. Let it cool down.
- Meanwhile, whisk the eggs with the whipping cream.
- Add the cooked ground beef, mushrooms, broccoli and half of the cheddar cheese.
- Pour into a greased 9×13 inch baking dish. Add the rest of the cheddar cheese and crumbled bacon.
- Bake in the preheated oven for 40 to 45 minutes.
- Let it rest for 5 minutes before serving.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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Hey there,
I absolutely love this meal! I make it every week, but I have a question: What kind of ground beef are you using? I'm tracking all my macros and I use the nutrition info you provide, but I want to make sure it's accurate and that I'm getting the right ground beef and not something too lean/fatty.
Thanks!
I use a pretty lean version. I usually use 80/20 ground beef.
Awesome, thank you so much! I'm making another batch tonight 🙂
Sound great. I'm so happy you liked the recipe!
Can this be frozen?
Yes, sure!