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You are here: Home / Recipes / Breakfast / Keto Breakfast Casserole with Bacon, Cauliflower, and Cheese

Keto Breakfast Casserole with Bacon, Cauliflower, and Cheese

Published February 25, 2019. Last updated June 28, 2020 by Lauren Vavala

Thanks for sharing!

You won’t even miss the potatoes when you try this Keto Breakfast Casserole! It’s made with bacon, egg, cheese, and riced cauliflower to keep it at only 5 carbs per serving, yet deliciously satisfying. It’s an easy recipe to whip up for breakfast, brunch, or dinner!

A closeup view of half a square baking dish of a baked breakfast casserole.

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Breakfast can get boring pretty quickly when following a keto diet. Bacon and eggs are a great choice, but can get monotonous.

I decided to turn the same ole bacon and eggs into a much tastier, much more filling, breakfast casserole. Or, you can enjoy this tasty breakfast recipe for dinner.

Riced cauliflower takes the place of potatoes which greatly reduces the amount of carbohydrates per serving, while still adding substance and texture to this easy dish.

Bacon, cheese, and spices add so much flavor, you can barely even tell that you’re eating cauliflower.

Why This Recipe Works

This is an easy-to-make, family friendly casserole everyone can enjoy. This casserole is suitable for low carb, keto, and gluten free diets.

It’s perfect for breakfast, brunch, or dinner.

This recipe can be made ahead of time, then baked when needed.

How to Make a Keto Breakfast Casserole

Ingredients

  • 4 cups cauliflower rice
  • 8 ounces sharp cheddar cheese, shredded
  • 10 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1/2 cup heavy whipping cream
  • 12 ounces bacon, cooked and crumbled.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your oven to 350°F and butter the inside of a 2-quart casserole dish.

Start cooking the bacon first, then prep the rest of the ingredients. This way your bacon will be done cooking when you are ready to add it to the casserole.

Rice the cauliflower (you can reference this post on How to Rice Cauliflower, if needed).

You can now buy already riced cauliflower from the produce department in some grocery stores.

Shred the cheese. It is recommended to shred the cheese from a block for better melting and no added starches.

Create!

Close Up Overhead of Rice Cauliflower in a Baking Dish with a wood background

Evenly spread the cauliflower rice into the prepared casserole dish.

Close up overhead of shredded cheese on top of riced cauliflower in a white baking dish on a wood background

Top with half of the shredded cheddar cheese.

Close up overhead view of the egg mixture mixed in with the cauliflower rice and cheese in a white baking dish on a wood background

Whisk together the eggs, salt, pepper, smoked paprika, and heavy whipping cream and pour over the cauliflower.

Close up overhead view of the Keto Breakfast Casserole prepared and ready to bake topped with bacon and more cheese in a white casserole dish on a wood background

Top with the extra cheese and crumbled bacon.

A Baked Keto Breakfast Casserole in a white square baking dish on a wood background with a dark blue napkin

Bake for 45 minutes or until set in the middle and lightly browned.

Present!

Overhead view of a breakfast casserole in a white square baking dish with a wooden spoon lifting out a scoop on a wood background

You can sprinkle on some fresh parsley, if desired, or just serve right from the baking dish!

Tips & Techniques

  • Start cooking the bacon first, so that it’s ready by the time you need to add it to the casserole.
  • Save time by purchasing already riced cauliflower from the produce department at your local grocery store.
  • It is strongly recommended to shred the cheese from a block rather than using pre-shredded bagged cheese. It will melt much better and doesn’t contain any starches.
  • Store leftover casserole in air-tight containers in the refrigerator. Use within 3-4 days.

FAQ’s

Can You Make A Breakfast Casserole With Sausage Instead Of Bacon?

Yes. Make sure to fully cook and drain your sausage before topping the breakfast casserole with it. Bake as you would when using bacon.

Can You Make A Breakfast Casserole Ahead Of Time?

Yes. You can prepare the casserole ahead of time and keep it tightly covered in the refrigerator until needed. It is recommended to bake the casserole within 24 hours.

Can You Freeze A Breakfast Casserole?

You can freeze a breakfast casserole after it has been cooked. Thaw in the refrigerator overnight, then reheat in the oven until warmed through. Use within 3 months for the best results.

More Keto Breakfast Recipes

Broccoli Cheddar Frittata
Simple and delicious, this Broccoli Cheddar Frittata is an easy recipe for breakfast, brunch, or dinner. It’s naturally low carb and gluten free.
Get The Recipe
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Flaxseed Waffles
Flaxseed Waffles have crispy edges and a moist center. They taste like whole grain waffles and are suitable for keto, low carb, and gluten free diets.
Get The Recipe
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Cauliflower Hash Browns
Cauliflower Hash Browns are a low carb alternative to traditional hash browns.
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

A Baked Keto Breakfast Casserole in a white square baking dish on a wood background with a dark blue napkin
Print

Keto Breakfast Casserole

You won’t even miss the potatoes when you try this Keto Breakfast Casserole! It’s made with bacon, egg, cheese, and riced cauliflower to keep it at only 5 carbs per serving, yet deliciously satisfying. It’s an easy recipe to whip up for breakfast, brunch, or dinner!
Course Breakfast, Main Dish
Cuisine American, Gluten Free, Low Carb, Pork
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 589kcal
Author Lauren Harris

Ingredients

  • 4 cups cauliflower rice
  • 8 ounces sharp cheddar cheese * shredded
  • 10 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1/2 cup heavy whipping cream
  • 12 ounces bacon * cooked and crumbled

Instructions

  • Preheat your oven to 350°F and butter the inside of a 2-quart casserole dish.
  • Spread the riced cauliflower evenly into the casserole dish.
  • Top with half of the sharp cheddar cheese.
  • Whisk together the eggs, salt, pepper, smoked paprika, and heavy whipping cream. Pour evenly over the cauliflower.
  • Top with remaining cheese and all of the crumbled bacon.
  • Bake for 45 minutes, or until set in the middle and lightly browned on top.

Notes

Tips & Techniques for the Best Keto Breakfast Casserole

  • Start cooking the bacon first, so that it’s ready by the time you need to add it to the casserole.
  • Save time by purchasing already riced cauliflower from the produce department at your local grocery store.
  • It is strongly recommended to shred the cheese from a block rather than using pre-shredded bagged cheese. It will melt much better and doesn’t contain any starches.
  • Store leftover casserole in air-tight containers in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 589kcal | Carbohydrates: 7g | Protein: 28g | Fat: 49g | Saturated Fat: 22g | Cholesterol: 377mg | Sodium: 1141mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1250IU | Vitamin C: 51.4mg | Calcium: 353mg | Iron: 2.3mg

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Filed Under: Breakfast, Gluten Free, Low Carb, Main Dish, Recipes

Comments

  1. Amanda R says

    April 13, 2022 at 8:40 pm

    This has been in our dinner rotation for a couple months. We tried it and really liked it. I now use frozen cauliflower rice steamed and drained. I also add the bacon throughout, cooked sausage, onion (or scallions), green pepper and mushrooms. It makes it a little more filling. My husband really likes it, and says it tastes a lot like the breakfast casserole we used to do with tater tots.

    Reply
  2. Claudia Nijpels says

    February 6, 2022 at 7:58 am

    Made it today. All and all it was good. Just the cauliflower was bland. Think I would season it next time. Also will incorporate the bacon thru the dish instead of on top. Will make it again tho.

    Thanks! Greetings from the Netherlands!.

    Reply
    • Lauren Vavala says

      February 6, 2022 at 8:08 pm

      Hi Claudia, thanks for trying the recipe! You can absolutely add the bacon to the casserole, just be aware that it will soften. I just put it on top because I like for it to stay crisp and added the smoked paprika to the eggs to carry some of the smoky flavor throughout instead. It’s just a personal preference – either way works out 🙂

      – Lauren

      Reply
  3. Lynn says

    April 18, 2021 at 5:54 pm

    Tastes GREAT getting away from pasta and this is a good substitute. User friendly, too. Thank you for the hints & notes.

    Reply
    • Lauren Vavala says

      April 19, 2021 at 5:18 pm

      I’m glad that you liked it! Thanks for sharing 🙂

      – Lauren

      Reply
  4. Mrs S Johnson says

    November 16, 2020 at 1:27 am

    Cqn I cook frozen cauliflower first/ drain/ then add to dish with the rest of ingredients.

    I am 74 and will be making this for one person, so I’m thinking… once the dish has cooled cut into 6 portions/ freeze 4 and have the other 2 slices on 2 consecutive days?

    Reply
    • Lauren Vavala says

      November 16, 2020 at 4:40 pm

      Hi there! I haven’t used frozen cauliflower, but I’ve had multiple people tell me that they have and it’s worked out just fine. You can freeze this recipe, but it also keeps in the refrigerator for 3-4 days, as well.

      Hope you enjoy it!
      – Lauren

      Reply
  5. Cat says

    May 16, 2020 at 10:02 am

    I made 1/2 a recipe, used pre-cooked frozen cauli rice and baked it up in the microwave for 8 minutes. It came out wonderful in way less time. Delicious! Thanks for the idea! Also made mine with turkey bacon. Yummy!

    Reply
    • Lauren Vavala says

      May 16, 2020 at 11:51 am

      Awesome! So happy to hear that you enjoyed it – thanks for taking the time to come back to comment and review. I really appreciate it!

      – Lauren

      Reply
  6. Rose Duracka says

    April 2, 2020 at 2:27 pm

    This is a great casserole. I put a bag of riced cauliflower and a bag of riced broccoli

    Reply
    • Lauren Vavala says

      April 5, 2020 at 4:15 pm

      Thanks! I love broccoli in eggs with cheese. Great idea!

      Reply
  7. Kasey Brancati says

    October 13, 2019 at 1:43 am

    Can you make this without the cauliflower rice?

    Reply
    • Lauren Vavala says

      October 14, 2019 at 8:39 am

      You can make this without cauliflower rice, but I can’t say for sure what the baking time would be – you’d just need to keep a close eye on the time – it will likely bake faster.

      Reply
  8. Tamara says

    August 28, 2019 at 1:09 pm

    Has anyone substituted the dairy? We are dairy-free.

    Reply
    • Lauren says

      August 28, 2019 at 6:07 pm

      Hi Tamara! I haven’t had anyone tell me that they’ve made this dairy free, but I often use almond milk in place of milk or heavy cream without any issues. You’re on your own when it comes to dairy-free cheese though (I haven’t liked any that I’ve tried). If you have one that you like, then you should be just fine making this dairy free 🙂

      Reply
  9. Carrie says

    May 12, 2019 at 9:54 pm

    Can you use frozen cauliflower rice?

    Reply
    • Lauren says

      May 13, 2019 at 10:44 am

      Hi Carrie! You can, but the casserole may be a little more runny. Some other people have subbed frozen cauliflower into other recipes of mine and have said it worked out ok. Hope this help, Lauren

      Reply
      • Deb says

        April 20, 2020 at 7:44 am

        Maybe if you cook and drain the frozen cauli rice first it wouldn’t be so runny

        Reply
  10. Valentina says

    March 2, 2019 at 11:27 pm

    I love brunch/breakfast recipes that can be made ahead of time, and this one looks SO tasty! Such yummy flavors in this!

    Reply
  11. Caroline says

    March 2, 2019 at 10:12 pm

    Like the idea of using cauliflower in there and everything’s better with bacon! Great for a crowd.

    Reply
  12. Jillian says

    March 2, 2019 at 9:31 pm

    You’re right, I won’t miss the potatoes with this tasty dish! I’m excited to make the switch and see if the family even notices!

    Reply
  13. Saima says

    March 2, 2019 at 7:49 pm

    Love your pictures, especially the step by step. This casserole looks so rich and creamy, it’s a wonder!

    Reply
  14. Colleen says

    March 2, 2019 at 6:47 pm

    I love breakfast casseroles, and can’t wait to try this one with cauliflower. It looks delicious!

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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