Keto bacon and mushroom breakfast casserole
Ingredients
- 6 oz. 170 g mushrooms, in quarters
- 10 oz. 280 g bacon, diced
- 1 oz. 28 g butter
- 8 8 eggeggs
- 1 cup 240 ml heavy whipping cream
- 1¼ cups (5 oz.) 300 ml (140 g) shredded cheddar cheese
- 1 tsp 1 tsp onion powder
- salt and pepper
Per serving
Instructions
- Preheat the oven to 400°F (200°C).
- Fry the bacon and mushrooms in butter in a skillet over medium-high heat until golden brown. Season with salt and pepper to taste.
- Place contents of the skillet in a greased baking dish.
- Add remaining ingredients to a medium-sized bowl and whisk to combine. Season with salt and pepper.
- Pour egg mixture over the bacon and mushrooms and bake in the oven for 30-40 minutes or until golden brown on top and set in the middle. Cover with a piece of aluminum foil if the top of the casserole is at risk of burning before it's cooked through.
Can we replace it with (liquid unsweetened) whipping cream or something else?
Yes, per serving size!
I originally used the 9 x 13 and we loved this recipe for months, but when I only had my 8 x 8 to use, I was shocked at how much better it was. This recipe is the best breakfast casserole ever! Definitely use the 8 x 8. If I use the larger pan, it will be to double the recipe for company.
Trying to post a picture but the fam dug in before!!
We do have heavy cream in Canada!
Whipping cream
36% fat
Almost every major grocer carries it!
Personal preference! Some people may have more grease left over than others and some may not like the extra grease added to their dish.
The stars that show on the recipe are the average rating. Glad you enjoyed it so much!
Yes, this can be frozen. Most recipes and meals will store in the freezer for 2-3 months without issue, some longer than that.
The word heavy is used because many people think they can exchange a heavy cream such as whipping cream with 10% or less creams and you can't. Pretty sure heavy is there just to clarify it for readers.
Great! So glad you enjoyed it!