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.
- It’s perfect for breakfast, brunch, or dinner.
- It can be made ahead of time, then baked when needed.
- This casserole is suitable for low carb, keto, and gluten free lifestyles.
How to Make a Keto Breakfast Casserole
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 with a grater or food processor. 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 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.
- You can freeze this cooked casserole as well. Thaw and reheat within 3 months for best results.
FAQ’s
- Can you make a Keto 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 Keto 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.
Other Recipes to Try
- Broccoli Cheddar Cauliflower Hash Browns
- Broccoli Cheddar Frittata
- Sausage and Potato Breakfast Casserole
- Flax Seed Waffles
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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!
- 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
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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.
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.
- You can freeze this cooked casserole as well. Thaw and reheat within 3 months for best results.
FAQ’s
- Can you make a Keto 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 Keto 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.
** Nutritional information is an estimate and may vary.
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!