This keto breakfast bake recipe is made with high-protein eggs and nutrient-dense vegetables. It’s a fantastic way to use leftover veggies.
Low-Carb Egg Casserole
Very few breakfast recipes are as easy as this one! You are going to love how simple it is to feed your entire family a healthy breakfast. This is another recipe that your family will enjoy eating with you, even the ones that aren’t on the keto diet.
If you are planning a large brunch or breakfast party, then serve some of my favorite low-carb breakfast recipes. Serve it with some keto blueberry chaffles and keto French toast. Both are really easy and popular with kids.
Best Vegetables For Breakfast
Let’s face it, some veggies are better for breakfast than others. This casserole is an easy way to use leftover veggies, but some taste better than others.
I enjoy mild and sweet vegetables for breakfast – like mushrooms, squash, or green beans. In this casserole, I used mushrooms and bell peppers because it made it kind of a southwest casserole.
Easy Healthy Breakfast Casserole
This recipe is super-easy to customize. Use all of your favorite vegetables in it. Add some matchstick carrots, diced zucchini, or even some chopped cauliflower! The sky is the limit.
You can also change the type of cheese you use. If you like things spicy, use pepper jack cheese. For even more heat, drizzle some hot sauce on top or sprinkle in some red pepper flakes.
You can also add your favorite breakfast meat. Some sausage or even bacon would taste amazing in this casserole.
What To Make With Eggs and Vegetables
All you need to make a delicious breakfast bake is some eggs, cheese, and your favorite veggies. If you don’t want to make a casserole, there are other things you can make with these ingredients.
Make an omelet with the eggs and fill it up with your favorite vegetables. Or, make a keto pizza frittata and fill it with some vegetables.
How To Freeze a Casserole
You can make this casserole, freeze it, and save it for when you need a really quick breakfast to feed a crowd. To freeze it, cook it in a disposable aluminum casserole pan that has a lid. Then, let it cool off completely.
When it is completely cool, seal it with a lid and store it in your freezer for up to 6 months.
Then, when you are ready to serve it, let it thaw in the refrigerator overnight. Bake it until it is completely heated through.
Meal-Prep Breakfast Casserole
This recipe is perfect for meal prep. You can make the entire thing ahead of time and then just heat it up when you are ready to start your day. Or, enjoy it later on in the week for a quick lunch.
The best way to meal prep with it is to bake it and then store it in an airtight container with a lid in the refrigerator. My favorite kind is the Pyrex casserole dishes because they come with airtight lids.
This casserole wills stay fresh in the refrigerator for up to five days.
Keto Breakfast Bake Recipe
Here’s a list of ingredients to make this breakfast bake. Exact measurements and instructions are located within the printable recipe card.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Ingredients:
Olive Oil
Mushrooms
Bell Peppers
Eggs
Unsweetened almond milk
Salt
Pepper
Cheddar Cheese
Instructions:
Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
In a skillet over medium heat, pour the olive oil. Add the bell peppers and mushrooms, cooking for 3 to 4 minutes. Transfer the vegetables to the prepared casserole dish.
In a large mixing bowl, beat the eggs with the milk, salt, and black pepper.
Pour the eggs over the vegetables and then sprinkle with the cheese.
Bake for 40 to 45 minutes or until a knife inserted in the middle comes out clean.
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Keto Breakfast Bake
Equipment
- 9x13 casserole dish
Ingredients
- 2 tsp Olive Oil
- 8 ounces Mushrooms
- 1 cup Bell Peppers chopped
- 12 Eggs
- 2 tbsp Unsweetened Almond Milk
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Cheddar Cheese shredded
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- In a skillet over medium heat, pour the olive oil. Add the bell peppers and mushrooms, cooking for 3 to 4 minutes. Transfer the vegetables to the prepared casserole dish.
- In a large mixing bowl, beat the eggs with the milk, salt, and black pepper.
- Pour the eggs over the vegetables and then sprinkle with the cheese.
- Bake for 40 to 45 minutes or until a knife inserted in the middle comes out clean.
Notes
Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
More Easy Casserole Ideas
If you enjoyed this egg and vegetable casserole, here are some recipes that you can make for lunch or dinner.