This super easy Keto Egg Bake is a great keto breakfast casserole recipe for a crowd.
We love an easy breakfast and this low-carb breakfast casserole (AKA Keto Egg Bake for the Google Gods 😉 ) is one of our go-to’s!
Our version here is keto-friendly, gluten-free, and perfect for the keto diet.
Ingredients in this Keto Egg Bake
- 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 1/2 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
How to make this keto egg bake
- 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!
Key FAQ’s
- Yes, you can use a baking dish or casserole dish instead of a cast-iron skillet. You could also bake the mixture in muffin tins for a single-serve on-the-go or meal-prep option!
- You can make this recipe dairy-free by swapping the half and half for plain unsweetened almond milk and using a dairy-free cheese.
- You can add cooked sausage to the bake, feel free to make it your own!
NUTRITIONAL INFORMATION
You can find the full nutrition info breakdown including the carb count (total carbs and net carbs) for this Keto Egg Bake at the bottom of the recipe card. All values are listed per serving. The serving size/yield is at the top of the recipe card near the cooking time. You should always double-check your ingredients since different ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish. Next, divide the total weight by the number of servings. We can’t provide this information as your cooking style will vary from ours. Your ingredients may be different brands than ours too which can skew values.
TOOLS WE USED TO MAKE THIS RECIPE
- Cast Iron Skillet [budget option, heirloom splurge option]
- Cutting Board
- Chef’s Knife
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Looking for other easy keto breakfast ideas? Check these out 👇
- Breakfast Meatballs
- Sausage Hot Pockets
- Breakfast Fat Bombs
- Keto Breakfast Sandwich (AKA Copycat Keto McGriddle)
- Keto Breakfast “Potatoes”
- Breakfast Hash with Pulled Pork
Keto Egg Bake
This Keto Egg Bake is a great low-carb breakfast casserole for a crowd!
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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 1/2 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
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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