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keto bacon & egg casserole

Keto Bacon & Egg Casserole

This Keto Bacon & Egg Casserole is the ultimate low-carb breakfast that’s hearty, filling, and easy to make. With crispy bacon, fluffy eggs, and melted cheese, it’s perfect for meal prep or feeding a crowd.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

8 large eggs
1 cup heavy cream
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese (or mozzarella)
1 cup spinach, chopped (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Equipment

  • Baking Dish
  • Mixing bowl
  • Whisk
  • Frying pan
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook bacon until crispy, then crumble into small pieces.
  3. In a large bowl, whisk eggs, heavy cream, salt, pepper, garlic powder, and onion powder.
  4. Stir in shredded cheese, spinach (if using), and bacon.
  5. Pour mixture into the prepared baking dish and spread evenly.
  6. Bake for 30–35 minutes, or until eggs are set and the top is golden brown.
  7. Let cool for 5 minutes before slicing and serving.

Notes

  • Let the casserole cool completely before storing to prevent condensation (which can cause spoilage and smell).
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat in the oven at 350°F (175°C) for best texture.
  • You can freeze portions for up to 2 months. Wrap tightly to avoid freezer burn.
  • If you’re sensitive to the “egg smell,” add herbs (like parsley or chives) or a little shredded cheese on top when reheating—it helps mask the odor.

Nutritional Information (per serving, approx.)

  • Calories: 320 kcal
  • Protein: 18g
  • Fat: 26g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Net Carbs: 2g