Meat – I used breakfast sausage to make this a sausage, egg and cheese casserole, but bacon (my baked bacon or air fryer bacon are easy options to cook it, ham, or even chorizo work great. You’ll need to pre-cook your meat, whichever meat you choose. Veggies – Vegetables are optional, but I’m a huge fan of including them. I used broccoli, but you could use bell peppers (roasted red bell peppers are delicious!), asparagus, onions, spinach, celery, a mix of broccoli and cauliflower, or any other keto veggie you like. Eggs – For the fluffiest texture, let them come to room temperature. If you forget, you can place them in a bowl of warm water to come to room temp quickly. Heavy Cream – This makes the eggs more fluffy and rich. Any keto milk will work. If you want your low carb breakfast casserole dairy free, use full-fat coconut milk instead (and skip the cheese), or use lighter almond milk. Cheese – I prefer shredded cheddar cheese in this keto egg bake, but any kind you’ve got will work. Try mozzarella, American, Swiss, or Monterey jack. Garlic – I recommend mincing fresh garlic, as it will have a sweeter and more potent flavor. But, you can substitute 3/4 teaspoon garlic powder and add it when whisking the eggs instead of sauteing. Fresh Parsley – Oregano or basil also work well. If you use dried herbs (either individually or an Italian seasoning blend), use a teaspoon of instead. Salt & Pepper
For other combinations of meat and vegetables, see the formula I use for all my keto breakfast casserole recipes below! This keto breakfast casserole works with any kind of meat, veggies, cheese, or milk you like! Just use my formula for the amounts:
1 pound cooked meat 6 cloves garlic 3 cups cooked veggies 12 large eggs 1/2 cup cream 2 cups shredded cheese 2 tablespoons fresh herbs 1/4 teaspoon each salt & pepper
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Formula for any fillings you want: You can easily customize my keto breakfast casserole with different meats, vegetables, cheeses, and herbs. Just use my formula above. Note on baking time: The time can vary widely depending on the baking dish you use, including time and material. I use the larger dish from this set. If yours is smaller, the casserole will take much longer. Just bake until the eggs are set! Store leftovers: Just pop them in an airtight container and store in the fridge for up to 5 days. Make ahead: I’ve got several make ahead options above, including the fridge or freezer, as well as reheating instructions. Note on nutrition info: It does include the optional broccoli. It will vary if you use other veggies or omit it.
