Jumpstart your day with this delicious keto breakfast casserole recipe, which is packed full of bacon, sausage, and egg-cellent goodness!

The high-quality fats in bacon, sausage, eggs and cheese will provide you with plenty of satiating, ketone-boosting fats to kickstart your morning. It's just one of many easy keto breakfast ideas you can try.

This low-carb casserole reheats amazingly well so you can enjoy it for days. If you're not a breakfast person (intermittent fasting, anyone?) then you'll still love this recipe for lunch, dinner, or even as a keto-friendly snack.

Jump to Recipe

Features of this Recipe

• Keto
• Low-carb
• Gluten-free
• Grain-free
• No added sugar

Other Keto Recipes You'll Love

• Zucchini Keto Casserole
• Keto Egg Muffins
• Chicken Broccoli Keto Casserole

Cheesy Keto Breakfast Casserole

Ingredients:

• 8 slices bacon
• 1 onion, diced
• 2 tablespoons butter
• 1 pound ground breakfast sausage
• 8 eggs
• 1 cup heavy cream
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3 cups shredded sharp cheddar cheese, divided

Preparation:

1. Cook the bacon in a skillet at medium-low heat or in the oven at 350°F until crispy. Reserve the bacon fat and chop the bacon up finely once it has cooled. This step can be done ahead of time.
2. In a large skillet, melt the butter with reserved bacon fat and sauté the onion at medium-high heat for about 5 minutes until it begins to soften. Add the ground breakfast sausage to the skillet and stir continuously, cooking until browned.
3. Preheat oven to 375°F. Whisk together eggs, heavy cream, salt, pepper, and garlic powder. Then whisk in the bacon, onion, and sausage with the egg and cream mixture. Finally, mix in 2 cups of the cheese.
4. Pour the egg mixture into a greased/sprayed 9x13 casserole pan. Bake for about 35 minutes (rotating the pan after 15-20 minutes). Sprinkle the last cup of cheese on top and continue baking for another 10-15 minutes until golden brown and cooked all the way through.
5. Cut into 8 equal pieces and serve (or refrigerate for a later meal).

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Yield: 8