This easy keto breakfast casserole is loaded with bacon, sausage, eggs, and cheese for a protein-packed start to your day. Perfect for meal prep, super quick to prep, and reheats beautifully all week long. At only 2g net carbs per serving, it’s the weeknight breakfast rescue you’ve been looking for.
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I just shared my recipe for keto waffles last week, which made me realize I’ve never shared this keto breakfast casserole. I can’t believe I’ve been holding out on you!
You’ve got all the good stuff – bacon, sausage, eggs, and plenty of cheese. It’s simple, but hearty. It’s easy to whip up, and it reheats like an absolute dream. Pretty obsessed with this one.
I like to make this on the weekend and then reheat it for breakfast all week long. It reheats really well if you pop it in the microwave.
Basically, this one is a staple in my house and I bet it becomes one in yours too. And if you’re really into the casserole scene, try this keto cheeseburger casserole for dinner. Just as hearty and delicious!
3 Reasons You’ll Love This Recipe
- It’s ridiculously simple. Brown some meat, whisk some eggs, dump everything in a pan and bake. That’s it.
- The protein keeps you satisfied for hours. With eggs, bacon, and sausage all working together, you’re getting serious staying power. No mid-morning snack attacks, no 10 AM crashes. Just steady energy that actually lasts.
- Sunday prep = weekday hero. Make it once, eat it all week. This one reheats really well, but I’ve been known to eat it cold too. 🤷♀️
Ingredient Notes, Swaps, & Tips:
For the meat: I use regular breakfast sausage and thick-cut bacon, but you can absolutely switch things up. Turkey sausage works great if you want to lighten it up a bit. Ham is delicious if you have leftover holiday ham sitting in your fridge. Chorizo would add even more flavor.
For the milk: I use unsweetened almond milk to keep the carbs down, but if you don’t keep that on hand, regular whole milk works perfectly fine (adds about 1g carbs per serving).
For the cheese: Sharp cheddar is my go-to because I love that bold flavor, but monterey jack, pepper jack, or even a Mexican blend all work beautifully.
For the veggies: Bell peppers and onions are classic, but you can mix it up. Diced jalapeños if you like heat. Mushrooms if you’re into that (cook them with the sausage to get rid of excess moisture). Or skip the veggies entirely if you’re a meat-and-eggs purist.
The Frank’s RedHot tip: One tablespoon isn’t making this a spicy dish – it’s just adding depth that makes the whole casserole taste more interesting. This won’t be spicy, promise.
Make it ahead: You can bake it, refrigerate it, and reheat portions all week. I just pop my piece right in the microwave.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Whisk together the eggs and milk until smooth.
Stir in the remaining ingredients to combine everything.
Pour into a greased 9×13 baking dish and bake for 35 minutes or until the edges are golden and the center is set.
Slice into 12 equal pieces and serve warm. We like to top it with a bit of sour cream.
Helpful Tip!
Storage & Freezing:
Fridge life: This casserole keeps beautifully for 4-5 days in the fridge. I cut it into 12 portions right after it cools, wrap them individually in plastic wrap or store them in separate containers, and grab one each morning. Microwave for 60-90 seconds and it tastes like you just made it.
Freezer friendly: Yes! Wrap individual portions in plastic wrap, then put them in a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight, then reheat.
Reheating tips: Microwave is the easiest for individual portions. If you want to reheat the whole casserole, cover it with foil and warm it in a 350°F oven for about 15-20 minutes until heated through. The casserole may dry out a bit if you reheat in the oven.
More Breakfast Favorites:
Keto Breakfast Casserole
Ingredients
- 1 pound ground sausage
- 1 pound bacon
- 12 large eggs
- 1/2 cup unsweetened almond milk
- 2 cups shredded cheddar
- 1/2 medium yellow onion diced
- 1 medium bell pepper, any color diced
- 1 tablespoon Frank's Red Hot Sauce
- 1 teaspoon salt
- 1 teaspoon cracked pepper
Instructions
- Brown the sausage in a large skillet over medium heat, breaking it up as it cooks. Drain grease and set aside. Return the skillet to the heat.
- Dice the bacon into bite-sized pieces and cook in a large skillet, stirring often, until crisp. Drain the grease and set aside.
- Pre-heat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
- Crack the eggs into a large mixing bowl and add the milk. Whisk together until well combined.
- Stir in the sausage, bacon, cheddar, onion, pepper, hot sauce, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until eggs are set and edges are golden brown.
- Let cool 5 minutes before slicing and serving.
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