This super easy Keto Egg Bake is a great keto breakfast casserole recipe for a crowd.
We love an easy breakfast and this low-carb breakfast casserole (AKA Keto Egg Bake for the Google Gods ) is one of our go-to’s!
Our version here is keto-friendly, gluten-free, and perfect for the keto diet.
Ingredients in this Keto Egg Bake
- 8 strips of bacon, cut into small pieces and cooked
- 3 tablespoons bacon grease reserved from cooking the bacon
- ½ yellow onion, diced – about 4 oz
- 1 bell pepper of choice, diced we used half a red bell pepper, and half of a green bell pepper
- 8 ounces cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 1/2 teaspoons Italian seasoning, divided
- 12 large eggs
- ½ cup half and half or heavy cream
- 12 ounces shredded cheese (your choice – we used 6 oz mozzarella and 6 oz cheddar)
- Green onions to garnish, optional
How to make this keto egg bake
- Preheat your oven to 350°F. Preheat a 12” cast-iron skillet over medium-high heat. Add your raw bacon bits to the pan, and cook until browned, about 7-10 minutes. Once cooked, remove from the skillet, and remove all but 3 tablespoons of rendered bacon grease in the skillet.
- Add your onion, bell peppers, and mushrooms to the pan with a pinch of salt, pepper, and about half of the Italian seasoning. Cook until vegetables are slightly softened, about 3-5 minutes. Add in the garlic, and cook until fragrant, about 30 seconds. Remove from heat and set aside to cool.
- In a large bowl, whisk together the eggs, half and half, some salt, pepper, and the remaining Italian seasoning. Pour the egg mixture over the vegetable mixture, and stir in…