Keto bacon and mushroom breakfast casserole

Keto bacon and mushroom breakfast casserole

Breakfast made easy. Cook up this keto casserole on Sunday and you're all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go. Did we mention bacon (and mushrooms)?

Keto bacon and mushroom breakfast casserole

Breakfast made easy. Cook up this keto casserole on Sunday and you're all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go. Did we mention bacon (and mushrooms)?
USMetric
4 servingservings

Ingredients

  • 6 oz. 175 g mushrooms
  • 10 oz. 275 g bacon
  • 2 oz. 50 g butter
  • 8 8 eggeggs
  • 1 cup 225 ml heavy whipping cream
  • 5 oz. 150 g (325 ml) shredded cheddar cheese
  • 1 tsp 1 tsp onion powder
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Trim the mushrooms and cut them in quarters. Dice the bacon.
  3. Fry the bacon and mushrooms in butter in a skillet over medium high heat until golden brown. Season with salt and pepper to taste.
  4. Place contents the of the skillet in a greased baking dish.
  5. Add remaining ingredients to a medium-sized bowl and whisk to combine. Season with salt and pepper.
  6. 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.

Tip!

For a little color, feel free to add spinach or other greens to the skillet with the bacon and mushroom mixture in step 3, toward the end when almost finished cooking. Sauté for just a minute or two and proceed with the recipe.

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24 comments

  1. Mara C
    Not to be thick - what size pan? 8"x8", 9"x13"? Thanks!
    Reply: #14
  2. 1 comment removed
  3. Michelle M
    Based on picture, looks like a 7"×11" dish. Or, an 8" or 9" square would work with the volume of ingredients.
  4. James
    Sure looks great...wonder why the lower ratings? Wished people would comment.
  5. Cristi S
    I live in Canada and we don't have "heavy" whipping cream.

    Can we replace it with (liquid unsweetened) whipping cream or something else?

    Reply: #8
  6. Joanna
    Excellent egg dish for either a brunch or dinner! I used the regular whipping cream I buy for my coffee. Also added spinach like the recipe suggested. Tastes like a quiche.
  7. FLOR
    This is one of my favorites! I eat this more as a lunch meal than breakfast, with a green salad. I also added spinach to the recipe, it taste awesome!! Its very easy to cook, normally i use a mix of all kind of cheese, nota only cheddar. I certainly recommend this recipe.
  8. Mia
    Cristi, what they are referring to is just whipping cream (33 - 36%) which we, of course, can find in all grocery stores in Canada. Hope that helps.
  9. Fred DeMarco
    Christi , I tried one recipe a week or so ago and it called for heavy whipping cream but also offered a substitute of using sour cream . I used the sour cream and it came out terrific . I am going to try this as a substitute more often .
  10. Jennifer
    Is the nutritional information provided per serving size?
    Reply: #11
  11. Peter Biörck Team Diet Doctor
    HI Jennifer!

    Yes, per serving size!

    Is the nutritional information provided per serving size?

  12. Johnni
    How much is one serving size...
  13. Mel
    Any replacement for cream and cheese for non dairy option? Or can I not put into the recipe? Can this recipe freeze before serving if making for a week.
  14. Roxie
    Mara C.
    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.
  15. Julie
    if you use a cast iron skillet, you don’t need another dish to bake the casserole. also, if you just cook it til set on top of the stove then broil for a minute, you’re meal won’t take 40 minutes.
  16. Jeff
    This may be a stupid question but I’m new to all this and trying to do lots of meal prep so I don’t find myself stuck. Will this last all week in the fridge or can this be frozen for later?
  17. Samantha
    I've just put this in the oven and im also wondering if it can be frozen??
    Reply: #18
  18. Kristin Parker Team Diet Doctor
    Yes, this will freeze well.
  19. Jeannette Weber
    This was delish and I did add spinach. My son loved it and wants to have it for breakfast tomorrow. Thanks so much for sharing
  20. Des
    Does it really have 81grams of fat per serving? That’s almost my entire daily intake for fat....
  21. Ruth
    Going to try making this for breakfast, thinking of using a medium deep frypan, and grilling to set the top. Will add a little chorizo, chopped into small pieces, & spinach. Also some chopped leftover Brussel sprouts.
  22. L. Lutz
    Yall!! Been keto for a week now. Did this recipe with extra mushrooms and spinach and it's delicious!!! Thank you for sharing. 🤗
    Trying to post a picture but the fam dug in before!!
  23. L. Lutz
    @des...i think if you lessen the bacon, butter and cheese and add extra spinach and mushrooms like I did, the flavor is still delicious!
  24. Debra
    I love the skillet to oven idea. From stove & oven to table just like at Denny's!! Going to make it this morning. Cast iron.
  25. Corinne
    Cristi S from Canada 🇨🇦
    We do have heavy cream in Canada!
    Whipping cream
    36% fat
    Almost every major grocer carries it!

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