A delicious and satisfying keto-friendly breakfast casserole combining eggs, crispy bacon, and cheddar cheese, perfect for a hearty morning meal or brunch.
Total Time:45 minutes
Yield:8 servings
Ingredients
Main Ingredients
8 large eggs
1 cup heavy cream
1 cup cooked bacon, crumbled
1 cup shredded cheddar cheese
1/2 cup diced green onions
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) to ensure an even cooking temperature for the casserole.
Mix Eggs and Cream: In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until the mixture is smooth and well combined.
Add Remaining Ingredients: Stir in the crumbled cooked bacon, shredded cheddar cheese, and diced green onions until evenly incorporated.
Pour Batter into Dish: Grease a 9×13-inch baking dish and pour the egg mixture evenly into it.
Bake: Place the dish in the oven and bake for 35 minutes or until the eggs are completely set and the top turns slightly golden brown.
Cool and Serve: Allow the casserole to cool for a few minutes before slicing to help it set further, then serve warm.
Notes
For a dairy-free option, substitute heavy cream with coconut cream or almond milk with a thickener.
Use thick-cut bacon for a meatier texture and crumple it after cooking for better distribution.
You can add chopped bell peppers or mushrooms to increase vegetable content without affecting keto compliance.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
