Clean Keto Breakfast Casserole
This Clean Keto Breakfast Casserole is the perfect low-carb start to your day. An easy recipe that's ideal for those on a low-carb diet, it is a satisfying make-ahead breakfast perfect for busy mornings. Packed with protein and healthy fats, it's a savory keto breakfast to keep you energized.
Servings: 8
Calories: 434kcal
Cost: 15
Equipment
- 9x13 inch baking dish
- large skillet
- Large Mixing Bowl
- Immersion blender, high-speed blender, or food processor
- Cheese grater (if grating cheese yourself)
Ingredients
- 6 oz turkey or chicken breakfast sausage cut into ½ inch pieces
- 8 slices uncured bacon crumbled
- 12 eggs pasture-raise, organic
- 1 cup coconut cream organic, canned
- 2 cups pepper jack cheese organic, shredded (from a block to avoid preservatives)
- 1 yellow onion medium, finely chopped
- 1 red bell pepper organic, diced
- 1 cup fresh spinach organic
- 1 teaspoon sea salt
- ½ teaspoon black pepper organic
- Optional: ½ teaspoon garlic powder
Instructions
- Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly.
- Cook Meats: In a large skillet over medium heat, cook the bacon until crispy. Transfer to paper towels to drain, then crumble. In the same skillet, cook the sausage pieces until browned. Transfer to the prepared baking dish.
- Sauté Vegetables: In the skillet, add the onion and bell pepper, cooking until soft, about 5 minutes. Add spinach until just wilted. Evenly spread the vegetable mixture over the meat in the baking dish.
- Mix Eggs and Cream: In a large mixing bowl, blend the eggs and coconut cream using an immersion blender, high-speed blender, or food processor until smooth. Stir in the shredded cheese by hand.
- Assemble Casserole: Pour the egg and cheese mixture over the sausage, bacon, and vegetables in the dish. Ensure even coverage.
- Bake: Bake in the preheated oven for 35-40 minutes, until the casserole is set and the top is lightly golden.
- Cool and Serve: Let the casserole cool slightly before serving. Garnish with hot sauce, sour cream, and avocados to enhance the flavors.
Video
Notes
- Using an immersion blender for the eggs and cream can help achieve a smoother, more cohesive mixture.
- When using coconut cream, open the can and carefully scoop out the cream on top to get the creamiest parts of it and not the watery part.
- This casserole is perfect for meal prep. Store leftovers in the fridge and reheat on the stovetop, covered, for a delicious meal on a busy day.
Nutrition
Calories: 434kcal | Carbohydrates: 5g | Protein: 24g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 301mg | Sodium: 831mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1416IU | Vitamin C: 22mg | Calcium: 265mg | Iron: 3mg