Keto Breakfast

Keto Egg Bake Recipe with Bacon

This super easy Keto Egg Bake is a great keto breakfast casserole recipe for a crowd.

Keto Egg Bake in skillet

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

  1. 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. 
  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! 
Keto Egg Bake slice on a white plate

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

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

Keto Egg Bake in a cast iron skillet
Keto Egg Bake slice on a white plate

Print

Keto Egg Bake

This Keto Egg Bake is a great low-carb breakfast casserole for a crowd!
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 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

Calories: 467kcal | Carbohydrates: 8g | Protein: 29g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 399mg | Sodium: 1074mg | Potassium: 490mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1571IU | Vitamin C: 27mg | Calcium: 381mg | Iron: 2mg

The post Keto Egg Bake Recipe with Bacon appeared first on Cast Iron Keto.

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