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!
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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!
Evenly spread the cauliflower rice into the prepared casserole dish.
Top with half of the shredded cheddar cheese.
Whisk together the eggs, salt, pepper, smoked paprika, and heavy whipping cream and pour over the cauliflower.
Top with the extra cheese and crumbled bacon.
Bake for 45 minutes or until set in the middle and lightly browned.
Present!
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
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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
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.
Mrs S Johnson says
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?
Lauren Vavala says
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
Cat says
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!
Lauren Vavala says
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
Rose Duracka says
This is a great casserole. I put a bag of riced cauliflower and a bag of riced broccoli
Lauren Vavala says
Thanks! I love broccoli in eggs with cheese. Great idea!
Kasey Brancati says
Can you make this without the cauliflower rice?
Lauren Vavala says
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.
Tamara says
Has anyone substituted the dairy? We are dairy-free.
Lauren says
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 🙂
Carrie says
Can you use frozen cauliflower rice?
Lauren says
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
Deb says
Maybe if you cook and drain the frozen cauli rice first it wouldn’t be so runny
Valentina says
I love brunch/breakfast recipes that can be made ahead of time, and this one looks SO tasty! Such yummy flavors in this!
Caroline says
Like the idea of using cauliflower in there and everything’s better with bacon! Great for a crowd.
Jillian says
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!
Saima says
Love your pictures, especially the step by step. This casserole looks so rich and creamy, it’s a wonder!
Colleen says
I love breakfast casseroles, and can’t wait to try this one with cauliflower. It looks delicious!