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Keto Mexican Breakfast Casserole

★★★★★★★★★★
4.4 stars, average of 214 ratings

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This Keto Mexican Breakfast Casserole is a great recipe for weekends, brunches, or holidays when you have a house full of family. This low-carb breakfast option is packed with delicious Mexican flavors and doesn’t require a ton of specialty ingredients. Plus, it’s perfect for meal prep since it reheats beautifully in a toaster oven or microwave.

How to Make Keto Mexican Breakfast Casserole

To create this flavorful breakfast casserole, let's look at the key ingredients and their roles in the dish:

  • Thick-cut bacon: Provides a hearty, savory base. Cooking the bacon first and reserving some grease adds depth of flavor to the vegetables.
  • Turnip: Mimics potatoes while keeping the dish keto-friendly. Dicing it allows for even cooking. Instead of turnips you can use rutabaga or cauliflower. Here are even more options for low-carb potato swaps!
  • Red onion: Adds sweetness and balances the flavors. Spinach: Boosts the nutrient content and adds color.
  • Eggs: Bind the ingredients together and provide protein.
  • Whole milk: Adds creaminess to the egg mixture. For keto-friendly options, use unsweetened almond milk or a combination of heavy cream and water.
  • Ground cumin and chili powder: Introduce the Mexican flavors.
  • Sea salt, garlic powder, and black pepper: Season the dish.
  • Shredded Mexican cheese: Adds a melty, cheesy layer on top. Oaxaca cheese or Chihuahua cheese are good options.

Swaps and Add-Ons

Here are some easy swaps and additions to customize your Keto Mexican Breakfast Casserole:

  • Cheese: If you can't find Oaxaca cheese, use a Mexican cheese blend or crumbled queso fresco. Alternatively, use shredded cheddar cheese.
  • Milk Alternatives: Substitute whole milk with unsweetened almond milk or a combination of 1 tbsp heavy whipping cream mixed with 1/4 cup (60 ml) water for a keto-friendly option.
  • Spices: Adjust the level of heat by adding more or less chili powder. You can also use different varieties like ancho for mild heat or chipotle for a smoky kick.
  • Additional Veggies: Add diced bell peppers or jalapeños for extra flavor and color.

Recipe Tips

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. This casserole is perfect for meal prep, as it reheats well. This casserole can also be frozen for up to 3 months.

Reheating: Reheat individual servings in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through.

Make Ahead: You can assemble the casserole the night before and bake it in the morning. Just cover it tightly and store it in the refrigerator overnight.

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Hands-on Overall

Serving size about 225 g/ 8 oz

Allergy information for Keto Mexican Breakfast Casserole

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per about 225 g/ 8 oz)

Net carbs6.1 grams
Protein25.2 grams
Fat29.7 grams
Calories401 kcal
Calories from carbs 6%, protein 26%, fat 68%
Total carbs7.9 gramsFiber1.7 gramsSugars4.4 gramsSaturated fat10 gramsSodium1,206 mg(52% RDA)Magnesium45 mg(11% RDA)Potassium549 mg(27% EMR)

Ingredients (makes 6 servings)

  • 1 lb thick-cut bacon (450 g)
  • 2 tbsp reserved bacon grease or ghee (30 ml)
  • 1 small turnip, diced (300 g/ 10.6 oz)
  • 1 large red onion, thinly sliced (150 g/ 5.3 oz)
  • 3 cups spinach (90 g/ 3.2 oz)
  • 1/3 cup whole milk or unsweetened almond milk (80 ml)
  • 12 large eggs
  • 1 tsp ground cumin
  • 1/2 tsp chile powder, or to taste (ancho for mild, chipotle for hot)
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 cup shredded Mexican cheese blend or cheddar (57 g/ 2 oz)
  • Optional: cilantro, pickled jalapeños and avocado to serve

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Cut the bacon into 2-inch (5 cm) pieces and arrange on a parchment lined baking sheet. Sprinkle with pepper. Bake for 15 minutes until crisp, ant then remove from the oven. You can use the bacon grease for greasing the pan in the next step. Keto Mexican Breakfast Casserole
  2. Heat the reserved bacon grease in a medium pan over medium high heat. Add in the turnip and onion, cook until soft about 5-7 minutes.
    Keto Mexican Breakfast Casserole
  3. Transfer to a 9 x 13 inch (23 x 33 cm) baking dish. Top the turnip and onion with the spinach. Keto Mexican Breakfast Casserole
  4. Whisk together the eggs, milk, and spices. Pour over the spinach. Keto Mexican Breakfast Casserole
  5. Sprinkle the cheese across the top then arrange the bacon in a single layer across the top of the casserole. Keto Mexican Breakfast Casserole
  6. Transfer to the oven and bake 20-25 minutes or until the eggs are set. Serve. To store, keep refrigerated for up to 5 days. Keto Mexican Breakfast Casserole

Mexican Breakfast Casserole
Step by Step

★★★★★★★★★★
4.4 stars, average of 214 ratings
Mexican Breakfast Casserole
This Keto Mexican Breakfast Casserole is perfect for weekends, brunches, or holidays. It's low-carb, easy to make, and packed with Mexican flavors that everyone will love. Perfect for meal prep!
Hands on20m
Overall1h
Servings6
Calories401 kcal
Pin it

Ingredients

  • 1 lb thick-cut bacon (450 g)
  • 2 tbsp reserved bacon grease or ghee (30 ml)
  • 1 small turnip, diced (300 g/ 10.6 oz)
  • 1 large red onion, thinly sliced (150 g/ 5.3 oz)
  • 3 cups spinach (90 g/ 3.2 oz)
  • 1/3 cup whole milk or unsweetened almond milk (80 ml)
  • 12 large eggs
  • 1 tsp ground cumin
  • 1/2 tsp chile powder, or to taste (ancho for mild, chipotle for hot)
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 cup shredded Mexican cheese blend or cheddar (57 g/ 2 oz)
  • Optional: cilantro, pickled jalapeños and avocado to serve

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Cut the bacon into 2-inch (5 cm) pieces and arrange on a parchment lined baking sheet. Sprinkle with pepper. Bake for 15 minutes until crisp, ant then remove from the oven. You can use the bacon grease for greasing the pan in the next step.
  2. Heat the reserved bacon grease in a medium pan over medium high heat. Add in the turnip and onion, cook until soft about 5-7 minutes.
  3. Transfer to a 9 x 13 inch (23 x 33 cm) baking dish. Top the turnip and onion with the spinach.
  4. Whisk together the eggs, milk, and spices. Pour over the spinach.
  5. Sprinkle the cheese across the top then arrange the bacon in a single layer across the top of the casserole.
  6. Transfer to the oven and bake 20-25 minutes or until the eggs are set. Serve. To store, keep refrigerated for up to 5 days.

Nutrition (per serving, about 225 g/ 8 oz)

Calories401kcal
Net Carbs6.1g
Carbohydrates7.9g
Protein25.2g
Fat29.7g
Saturated Fat10g
Fiber1.7g
Sugar4.4g
Sodium1,206mg
Magnesium45mg
Potassium549mg

Detailed nutritional breakdown (per about 225 g/ 8 oz)

Net carbsProteinFatCalories
Total per about 225 g/ 8 oz
6.1 g25.2 g29.7 g401 kcal
Bacon, streaky (high fat content), organic
0 g10.3 g18.8 g211 kcal
Turnip, raw
2.3 g0.5 g0.1 g14 kcal
Onion, red, fresh
1.6 g0.3 g0.1 g10 kcal
Spinach, fresh
0.2 g0.4 g0.1 g3 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.7 g12.6 g9.5 g143 kcal
Milk, whole, 3.25% fat
0.6 g0.4 g0.4 g8 kcal
Cumin, ground
0.1 g0.1 g0.1 g1 kcal
Ancho chile powder, Mexican chile powder
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Garlic powder, spices
0.3 g0.1 g0 g2 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Cheese, Mexican blend
0 g0.5 g0.7 g8 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (14)

Great! Made it two weeks in a row!

Thank you!

Hey I was wondering how many servings does this make?

This recipe makes 6 servings (see the list of ingredients for more info).

Hi there
Do you bake the casserole at 400?

Yes, that is correct 😊

Hey there, can this be frozen? I am in a household with just two of us and not sure my husband would eat this. I want to try it but cant eat 6 servings alone.

Hi Amber, although I haven't frozen this recipe, I generally freeze frittatas when making large batches and I think it should freeze well too.

Hi, If I can’t get turnip what substitute could I use ?

Hi Sarah, you can try diced kohlrabi (very similar), rutabaga or even cauliflower. I hope this helps!

How much is one serving size?

Hi Tammy, I'm afraid I don't know the exact grams/ounces but it is one sixth of the casserole 😊

Can I prepare the night before and refrigerate, then bake in the morning? Have you tried this? Does it change the texture of the turnips? Thanks for the recipe!

Absolutely, I've done that with a similar recipe! 😊