Free trial
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)?
December 13 2017 recipe by , photo by , nutritional review by in Recipes, Breakfast, Lunch, Meal

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

  • 10 oz. 280 g bacon, diced
  • 6 oz. (2½ cups) 170 g (600 ml) mushrooms, quartered
  • 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
This recipe has been added to the shopping list.

Instructions

Instructions are for 4 servings. Please modify as needed.

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

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,309 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

54 comments

  1. 1
    Mara C
    December 13 2017
    Not to be thick - what size pan? 8"x8", 9"x13"? Thanks!
    Reply: #14
  2. 1 comment removed
  3. 3
    Michelle M
    December 29 2017
    Based on picture, looks like a 7"×11" dish. Or, an 8" or 9" square would work with the volume of ingredients.
  4. 4
    James
    December 31 2017
    Sure looks great...wonder why the lower ratings? Wished people would comment.
  5. 5
    Cristi S
    January 26 2018
    I live in Canada and we don't have "heavy" whipping cream.

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

    Replies: #8, #26, #29, #42
  6. 6
    Joanna
    February 18 2018
    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. 7
    FLOR
    February 18 2018
    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. 8
    Reply to comment #5 by Cristi S
    Mia
    February 21 2018
    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. 9
    Fred DeMarco
    April 25 2018
    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. 10
    Jennifer
    May 1 2018
    Is the nutritional information provided per serving size?
    Reply: #11
  11. 11
    Reply to comment #10 by Jennifer
    Peter Biörck Team Diet Doctor
    May 3 2018
    HI Jennifer!

    Yes, per serving size!

    Is the nutritional information provided per serving size?

  12. 12
    Johnni
    June 14 2018
    How much is one serving size...
  13. 13
    Mel
    June 28 2018
    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. 14
    Reply to comment #1 by Mara C
    Roxie
    July 24 2018
    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. 15
    Julie
    September 29 2018
    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. 16
    Jeff
    October 11 2018
    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. 17
    Samantha
    December 9 2018
    I've just put this in the oven and im also wondering if it can be frozen??
    Reply: #18
  18. 18
    Reply to comment #17 by Samantha
    Kristin Parker Team Diet Doctor
    December 10 2018
    Yes, this will freeze well.
  19. 19
    Jeannette Weber
    January 11 2019
    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. 20
    Des
    January 15 2019
    Does it really have 81grams of fat per serving? That’s almost my entire daily intake for fat....
  21. 21
    Ruth
    January 29 2019
    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. 22
    L. Lutz
    February 1 2019
    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. 23
    L. Lutz
    February 1 2019
    @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. 24
    Debra
    February 3 2019
    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. 25
    Corinne
    March 20 2019
    Cristi S from Canada 🇨🇦
    We do have heavy cream in Canada!
    Whipping cream
    36% fat
    Almost every major grocer carries it!
  26. 26
    Reply to comment #5 by Cristi S
    Ali
    April 24 2019
    Hi you can find heavy whipping cream at Superstore or Sobeys or Safeway in Alberta.
  27. 27
    Clark Kent
    May 29 2019
    Maybe a dumb question, but when placing contents of Skillet in baking dish, should the butter and bacon grease be included or discarded?
    Reply: #28
  28. 28
    Reply to comment #27 by Clark Kent
    Kristin Parker Team Diet Doctor
    May 30 2019

    Maybe a dumb question, but when placing contents of Skillet in baking dish, should the butter and bacon grease be included or discarded?

    Personal preference! Some people may have more grease left over than others and some may not like the extra grease added to their dish.

  29. 29
    Reply to comment #5 by Cristi S
    Gesson
    June 1 2019
    I live in Canada too and 35% whipping cream in the milk section it’s what I use
  30. 30
    Susan
    August 30 2019
    Wow! This was absolutely delicious! I cut the recipe down to two servings and added spinach and even the hubby was impressed with how good it looked and tasted! Definitely going to keep this one on our menu!
  31. 31
    Susan
    August 30 2019
    I have a question... why is it saying I rated it as a 4? I didn't see where I could click to rate this recipe and it is definitely a 5+ in our house!
    Reply: #33
  32. 32
    James
    August 30 2019
    One of my favorites! I made an extra-large batch this 2nd time I made this. Had to use regular whipping cream (not heavy). I drained the grease before adding to the baking dish. I didn't grease the glass dish because the grease from the bacon and butter served to grease the pan. I also added a batch of spinach. Turned out fantastic.
  33. 33
    Reply to comment #31 by Susan
    Kristin Parker Team Diet Doctor
    August 31 2019

    I have a question... why is it saying I rated it as a 4? I didn't see where I could click to rate this recipe and it is definitely a 5+ in our house!

    The stars that show on the recipe are the average rating. Glad you enjoyed it so much!

  34. 34
    Angela
    September 7 2019
    Amazing. Really easy to make and delicious.
  35. 35
    Emma Kobelt
    October 24 2019
    really love this for brekkie, and the italian sausage version, i'm not sure if i've missed anyones comment on this but just wondering if this can be frozen & how long for, also is it the same with the italian sausage recipe?
    Reply: #36
  36. 36
    Reply to comment #35 by Emma Kobelt
    Kristin Parker Team Diet Doctor
    October 26 2019

    really love this for brekkie, and the italian sausage version, i'm not sure if i've missed anyones comment on this but just wondering if this can be frozen & how long for, also is it the same with the italian sausage recipe?

    Yes, this can be frozen. Most recipes and meals will store in the freezer for 2-3 months without issue, some longer than that.

  37. 37
    Reply to comment #0 by ann
    Kristie Sullivan, PhD Team Diet Doctor
    November 28 2019
    I would try making it in advance and then refrigerating it and waiting to bake it until just before serving. Enjoy!
  38. 38
    Cameron & Tanya Lavender
    March 18 2020
    Made this but omitted butter, used egg whites for half of the eggs, skipped the salt & light cheese (works better for my calories & macros). It was really delicious & we will make again.
  39. 39
    Michael
    April 13 2020
    I really liked this one. It is so smooth and moist. I've made it 3 times now but substitute in 1/4 diced onion for the onion salt. I just added the onion in with the and bacon mushrooms when they are almost done so I don't burn the onion. It tastes great!
  40. 40
    Michael
    April 15 2020
    So, I made this again as stated in my previous comment but this time I used 1/2 cup of heavy cream and subbed in 1/2 cup of sour cream. I loved it, the sour cream really kicked it up a notch!
  41. 41
    Jacqueline Forsythe
    May 19 2020
    For the woman who commented she cannot get heavy whipping cream in Canada....I am very sure she meant whipping cream period.
    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.
  42. 42
    Reply to comment #5 by Cristi S
    Sarah boshart
    August 16 2020
    We are from Canada? You sure can by whipping cream.
  43. 43
    nurzepat
    December 19 2020
    Loved it! For 8 egg size recipe, I used 8X11 corningware casserole baked 25 minutes, then covered with foil and baked another 10 minutes. It was perfect, except over-done on the bottom edges. I omitted the butter because plenty of grease in the bacon, cooked 2 separate batches of the bacon, mushrooms, and spinach in my iron skillet and used most of the bacon grease in the casserole which is very filling and doesn't taste greasy, but the bacon flavor is quite "loud." Maybe that is what makes it so good!
    Reply: #44
  44. 44
    Reply to comment #43 by nurzepat
    Kerry Merritt Team Diet Doctor
    December 19 2020

    Loved it! For 8 egg size recipe, I used 8X11 corningware casserole baked 25 minutes, then covered with foil and baked another 10 minutes. It was perfect, except over-done on the bottom edges. I omitted the butter because plenty of grease in the bacon, cooked 2 separate batches of the bacon, mushrooms, and spinach in my iron skillet and used most of the bacon grease in the casserole which is very filling and doesn't taste greasy, but the bacon flavor is quite "loud." Maybe that is what makes it so good!

    Great! So glad you enjoyed it!

  45. 45
    Marie B
    October 14 2021
    Made this casserole. It’s tasty, easy to make and very filling! Wonder if you can bake and freeze in individual portions??

    Delicious!!

    Reply: #46
  46. 46
    Reply to comment #45 by Marie B
    Kristin Parker Team Diet Doctor
    October 14 2021

    Made this casserole. It’s tasty, easy to make and very filling! Wonder if you can bake and freeze in individual portions??
    Delicious!!

    Dishes like this are great candidates for freezing for later enjoyment.

  47. 47
    Roberta
    February 25
    Are you talking about canned spinach you’re adding to this recipe?
    Reply: #48
  48. 48
    Reply to comment #47 by Roberta
    Kerry Merritt Team Diet Doctor
    February 25

    Are you talking about canned spinach you’re adding to this recipe?

    Hi, Roberta! This recipe doesn't call for spinach, but you could certainly add some! Fresh, frozen, or canned would be fine.

  49. 49
    Norma
    March 16
    We made this last night and it was delicious! How do you reheat best what was put in the fridge as leftovers? microwave or oven
    Reply: #50
  50. 50
    Reply to comment #49 by Norma
    Kristin Parker Team Diet Doctor
    March 16

    We made this last night and it was delicious! How do you reheat best what was put in the fridge as leftovers? microwave or oven

    Microwave works great for reheating recipes like this. If yours is a high wattage microwave, you may want to try at about 70% power.

  51. 51
    Erinn West
    July 19
    Hi, I'm not a fan of mushrooms and had put sautéed broccoli instead but I know they're not comparable in fat, protein, and carb count. What's a good mushroom substitute or should I leave out a sub altogether?
    Reply: #52
  52. 52
    Reply to comment #51 by Erinn West
    Kerry Merritt Team Diet Doctor
    July 19

    Hi, I'm not a fan of mushrooms and had put sautéed broccoli instead but I know they're not comparable in fat, protein, and carb count. What's a good mushroom substitute or should I leave out a sub altogether?

    Hi, Erinn! You could certainly just omit the mushrooms, or you could try something like chopped eggplant or squash. (Not sure how those would taste!) Some people enjoy adding spinach also.

  53. 53
    Darla
    August 23
    Can you make this & refrigerate it & bake it the next morning?
    Reply: #55
  54. 1 comment removed
  55. 55
    Reply to comment #53 by Darla
    Kerry Merritt Team Diet Doctor
    August 24

    Can you make this & refrigerate it & bake it the next morning?

    Hi, Darla! We haven't tried that, but I bet it would work just fine!

Leave a reply

Reply to comment #0 by

.