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 by , photo by in Recipes, Breakfast

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 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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42 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