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Keto Egg Bake Recipe with Bacon 🍳

Cast Iron Keto
by
Updated:
2 Comments
4.84 from 6 votes

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Start your mornings with a super easy Keto Egg Bake recipe! This low-carb breakfast casserole is the ultimate solution for those who want a delicious and hassle-free way to start the day. This recipe is a true game-changer, packed with flavorful bacon and veggies and oozing with cheesy goodness. Get your aprons on, and let's get cracking!

Keto Egg Bake in skillet
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Preparation and cooking overview

Cook some bacon until crispy, then sauté onions, bell peppers, and mushrooms until tender. In a bowl, whisk together eggs,  heavy cream, and Italian seasoning. Then, add the cooked veggies, bacon, and shredded cheese and bake it in the oven.  In around an hour, you can enjoy a delicious keto egg casserole with bacon!

Chef's note

Looking to make this recipe dairy-free? Simply replace the heavy cream with plain unsweetened almond milk or coconut milk and opt for dairy-free cheese. And if you're feeling adventurous, add some cooked sausage for extra flavor and protein.

Keto Egg Bake slice on a white plate
  • Prep Time: 10 minutes
  • Cooking Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Difficulty Level: Easy
  • Recipe Makes 6 Servings

For more inspiration check out our Breakfast recipe.

🥓 Ingredients for this keto egg bake recipe

  • 8 strips of bacon cut into small pieces and cooked
  • 3 tablespoons of bacon grease reserved from cooking the bacon
  • ½ (4 ounces) yellow onion diced
  • 1 bell pepper of choice diced; we used half a red bell pepper and half of a green bell pepper
  • 8 ounces cremini mushrooms thinly sliced
  • 4 cloves garlic minced
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 ½ teaspoons Italian seasoning divided
  • 12 large eggs
  • ½ cup half-and-half or heavy cream
  • 12 ounces shredded cheese, your choice – we used 6 ounces mozzarella and 6 ounces cheddar cheese
  • Green onions to garnish

Ingredient substitutions

  • Bacon: If you prefer a different protein, substitute it with cooked and crumbled sausage, or ham.
  • Bacon grease: If you prefer not to use it, use olive oil, avocado oil, or unsalted butter.
  • Green onions: Garnish them with fresh herbs like parsley, chives, or cilantro for a burst of freshness instead of green onions.

Additional ingredients

For a delightful twist on your low-carb egg bake, add these additional ingredients to take your dish to the next level:

  • Spinach: Add a handful of fresh spinach leaves to the sautéed vegetables for added nutrients and vibrant color.
  • Cherry tomatoes: Halved cherry tomatoes add a burst of juiciness and tanginess to the dish.
  • Jalapeños: For extra heat, thinly slice jalapeños and sprinkle them on top before baking.
  • Avocado: Add slices of creamy avocado as a topping for a healthy dose of good fats.
  • Smoked paprika: Add a pinch of smoked paprika to the egg mixture for a smoky and savory undertone.
  • Baby kale: Toss in some baby kale leaves for an extra boost of vitamins and a slightly bitter note.

Cooking tools required

To make this keto breakfast casserole recipe, you will need the following tools:

Tools substitute options

  • Cast iron skillet: If you don't have a cast-iron skillet, use a casserole or baking dish.

How to make Keto Egg Bake: step-by-step guide

Cooking methods

  • Sautéing
  • Baking

Preparation steps

  1. Gather and measure all the ingredients required for this recipe.
  2. Cut the bacon into small pieces, then dice the yellow onion and bell peppers. Thinly slice the cremini mushrooms and finely mince the garlic cloves.

Cooking instructions

  1. Preheat your oven to 350°F (175°C). Preheat a 12" cast-iron skillet over medium-high heat. Add your raw bacon bits to the pan, and cook until browned, about 7-10 minutes. Once cooked, remove from the skillet, and remove all but 3 tablespoons of rendered bacon grease in the skillet.
  2. Add your onion, bell peppers, and mushrooms to the pan with a pinch of salt, pepper, and about half of the Italian seasoning. Cook until vegetables are slightly softened, about 3-5 minutes. Add in the garlic, and cook until fragrant, about 30 seconds. Remove from heat and set aside to cool.
  3. In a large bowl, whisk together the eggs, half and half, some salt, pepper, and the remaining Italian seasoning. Pour the egg mixture over the vegetable mixture, and stir in the cheese and bacon bits. Transfer to the oven and bake for 35-40 minutes until cooked through. Allow to cool for a few minutes in the skillet, top with green onions if desired, and enjoy!

Chef's pro tip

Keep a close eye on the baking time. The eggs should be set but slightly jiggly in the center. Once you take that casserole dish out of the oven, give it some time to cool down for a few minutes. Letting it rest will make it all creamy and delicious.

Keto Egg Bake in a cast iron skillet

What to serve with keto egg bake?

  • Greens salad: A simple side salad like Kale Salad or Arugula salad gives a refreshing contrast to the hearty and flavorful egg bake.
  • Roasted vegetables: The earthy flavors and slightly crispy texture of roasted vegetables bring balance to the plate.
  • Keto Dinner Rolls: If you want a more substantial meal, serve it with the dinner rolls. You can also toast it with herbs and seasonings for flavor and texture.

How to make it healthier

  • Leaner protein: Opt for leaner protein options using turkey bacon or sausage instead of regular bacon.
  • Reduce sodium: Choose low-sodium bacon or sausage and use herbs and spices to enhance the flavor instead of adding salt.
  • More veggies: Increase the vegetable content by adding more colorful vegetables like spinach, kale, or zucchini.

Time-saving tips

  • Double the batch: Prepare a large batch and freeze individual portions in freezer-safe containers. Thaw and reheat the leftovers as needed for quick and easy breakfasts throughout the week.

What can I prepare ahead of time?

  • Pre-cut ingredients: Dice the bacon, onions, bell peppers, and slice the mushrooms beforehand.
  • Shred cheese: If using block cheese, shred it in advance and store it in an airtight container in the refrigerator.

Storage and reheating instructions

Storage tips

  • Cool the egg casserole completely before storing. Store leftovers within 2 hours of cooking in an airtight container or wrap tightly with plastic wrap or foil.
  • Refrigerate leftovers for up to 4-5 days.
  • For freezing, cool completely and store for up to 2-3 months in freezer-safe containers or bags.

Reheating best practices

  • Microwave: Place a single serving in a microwave-safe dish and heat on medium power for 1-2 minutes until heated.
  • Oven: Preheat oven to 350°F (180°C). Transfer the egg to an oven-safe dish, cover with foil, and bake for 15-20 minutes until warm.

Recipe wrap-up and conclusion

Try our Keto Egg Bake, a perfect recipe for those weekend mornings. With crispy bacon, savory vegetables, and a cheesy, creamy finish, this delicious breakfast casserole is a complete meal that will fill you up for hours.

Get your aprons on, whisk those eggs, and let the flavors mingle in the oven. Rise and shine to the joy of a healthy, flavorful breakfast!

Looking for other easy keto breakfast ideas? Check these out👇

Frequently asked questions

Absolutely! Choose your favorite keto-friendly cheese for a personalized twist.

Yes, swap half-and-half for unsweetened almond milk or coconut milk, and use dairy-free cheese.

Definitely! Customize your Keto Egg Bake with additional ingredients to make it your own.

Leftovers can be refrigerated for 4-5 days.

Yes, you can freeze it for 2-3 months, but the texture may change slightly.

📖 Recipe

Keto Egg Bake slice on a white plate

Keto Egg Bake

This Keto Egg Bake is a great low-carb breakfast casserole for a crowd!
4.84 from 6 votes
Print Rate Pin Recipe
Course: Breakfast, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 467kcal

Ingredients

  • 8 strips of bacon cut into small pieces and cooked
  • 3 tablespoons bacon grease reserved from cooking the bacon
  • ½ yellow onion diced – about 4 oz
  • 1 bell pepper of choice diced we used half a red bell pepper, and half of a green bell pepper
  • 8 ounces cremini mushrooms thinly sliced
  • 4 cloves garlic minced
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 ½ teaspoons Italian seasoning divided
  • 12 large eggs
  • ½ cup half and half or heavy cream
  • 12 ounces shredded cheese your choice – we used 6 oz mozzarella and 6 oz cheddar
  • Green onions to garnish optional
US Customary - Metric

Instructions

  • Preheat your oven to 350°F. Preheat a 12” cast-iron skillet over medium-high heat. Add your raw bacon bits to the pan, and cook until browned, about 7-10 minutes. Once cooked, remove from the skillet, and remove all but 3 tablespoons of rendered bacon grease in the skillet.
  • Add your onion, bell peppers, and mushrooms to the pan with a pinch of salt, pepper, and about half of the Italian seasoning. Cook until vegetables are slightly softened, about 3-5 minutes. Add in the garlic, and cook until fragrant, about 30 seconds. Remove from heat and set aside to cool.
  • In a large bowl, whisk together the eggs, half and half, some salt, pepper, and the remaining Italian seasoning. Pour the egg mixture over the vegetable mixture, and stir in the cheese and bacon bits. Transfer to the oven and bake for 35-40 minutes, until cooked through. Allow to cool for a few minutes in the skillet, top with green onions if desired and enjoy!

Nutrition

Nutrition Facts
Keto Egg Bake
Amount Per Serving
Calories 467 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 399mg133%
Sodium 1074mg47%
Potassium 490mg14%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 29g58%
Vitamin A 1571IU31%
Vitamin C 27mg33%
Calcium 381mg38%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Anonymous says

    5 stars
    I liked the result. I cut the recipe in half. I used a mix of red and yellow peppers. I used half and half. And, lastly I used white sharp cheddar cheese. I cooked it in a small square Pyrex dish (about 8" x 8") for 40 minutes. I could have cooked it for a few less minutes but it was delicious as it was.

    Reply

    • Cast Iron Keto says

      Hi there,

      Sounds like you made some great tweaks! The red and yellow peppers must have added a nice touch of sweetness, and sharp cheddar is always a delicious choice. Thanks for sharing how you made it work in the smaller dish—so glad you enjoyed it!

      Reply
4.84 from 6 votes (5 ratings without comment)

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