Introduction
The breakfast casserole has been a cherished staple of American weekend brunches since the 1950s, when make-ahead dishes gained popularity among busy homemakers. This keto adaptation transforms the traditional bread-based breakfast casserole into a carb-conscious delight that doesn't sacrifice any of the comfort or flavor of the original. What began as a practical solution for feeding large families has evolved into a versatile dish that perfectly aligns with modern low-carb lifestyles. Sunday brunch gatherings and holiday morning celebrations have found a new favorite in this protein-rich, satisfying casserole that can be prepared in advance and enjoyed by everyone, regardless of their dietary preferences.
Ingredients
• 12 large eggs, at room temperature
• 1 pound thick-cut bacon, diced
• 2 cups heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh chives, finely chopped, for garnish
Step 1:
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
Step 2:
In a large skillet over medium heat, cook diced bacon until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of bacon fat in the pan.
Step 3:
In the same skillet, sauté diced onion in bacon fat until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
Step 4:
In a large mixing bowl, whisk eggs, heavy cream, salt, pepper, paprika, and cayenne (if using) until well combined.
Step 5:
Stir in 1½ cups of cheddar cheese, ¾ cup mozzarella cheese, cooked bacon, and the onion-garlic mixture.
Step 6:
Pour mixture into the prepared baking dish. Top with remaining cheese.
Step 7:
Bake for 30-35 minutes until set in the middle and golden brown on top. Let rest for 5-10 minutes before serving.
Step 8:
Garnish with fresh chives before serving.
Q: Can I make this ahead of time?
A: Yes, assemble up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if cooking from cold.
Q: Can I freeze this casserole?
A: Yes, wrap well and freeze for up to 2 months. Thaw overnight in refrigerator before reheating.
Q: Can I use milk instead of heavy cream?
A: Heavy cream is recommended for keto diet and best texture. Using milk will make the casserole less rich and affect its keto-friendly status.
• For best results, use room temperature eggs to ensure even cooking.
• Center-cut bacon can be substituted for thick-cut bacon.
• Heavy cream can be replaced with half-and-half, though it will reduce the fat content.
• Pre-shredded cheese can be used, but freshly grated cheese melts better.
• Contains dairy and egg allergens.
• Suitable for ketogenic and low-carb diets.
• Can be made ahead and reheated.
Serve hot, cut into squares. Garnish with fresh chives just before serving.
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave for 1-2 minutes or until heated through.
While bacon is cooking, prepare other ingredients to optimize time. Let eggs come to room temperature while preparing other ingredients.
- Don't overcook the eggs - remove from oven when center is just set
- Grate cheese fresh for better melting
- Layer half the bacon inside and half on top for better texture distribution
Add spinach and mushrooms for a vegetable version, or substitute ham for bacon. For a spicier version, add diced jalapeños.
Serve with fresh black coffee, unsweetened tea, or a side of avocado slices.
Year-round
Contains eggs, dairy (heavy cream, cheese). May contain traces of celery (chives).
