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Looking for an easy make-ahead keto breakfast? This bacon and egg casserole is simple to put together, feeds a crowd, and makes the perfect meal-prep option. Packed with protein, low in carbs, and full of flavor from crispy bacon, cheese, and fresh veggies, it’s a hearty way to start the day. You can serve it hot from the oven or portion it out for quick grab-and-go breakfasts during the week.
Why You’ll Love This Recipe
- Simple ingredients – Made with everyday staples like eggs, bacon, cheese, and low-carb veggies.
- Meal prep friendly – Bake once and enjoy ready-to-go breakfasts for days.
- Crowd-pleaser – Perfect for weekends, brunch, or feeding the whole family.
- Customizable – Easy to swap in your favorite vegetables, cheeses, or breakfast meats.
- Low-carb & gluten-free – Fits perfectly into a keto lifestyle without feeling restrictive.
Ingredients & Swaps
- Bacon – You can swap with sausage, ham, or cooked chorizo for variety.
- Turnip – Works as a low-carb alternative to potatoes. You can also use rutabaga, cauliflower, or omit for a lighter casserole.
- Spinach – Fresh or frozen both work. Kale or Swiss chard are great alternatives.
- Onion – White, yellow, or even green onions can be used depending on what you have.
- Eggs – The main binding ingredient. For extra protein, whisk well before adding.
- Cheese – Cheddar, mozzarella, or a mix. Swap with your favorite melting cheese like Monterey Jack or Gruyère.
- Cream – Keeps the casserole moist and rich. Heavy cream, half & half, or unsweetened almond milk all work.
- Seasoning – A touch of salt and pepper is all you need. You can also add garlic powder, paprika, or fresh herbs for more flavor.
Note: This recipe was originally published as Mexican Breakfast Casserole. The name has been updated to better reflect the ingredients and flavor that have been used in a re-tested version. Don't worry, I will share a new version of proper Mexican Breakfast Casserole soon!
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Can I make this dairy-free?
Yes. Replace the cream with unsweetened almond or coconut milk and use a dairy-free cheese substitute, or skip the cheese altogether.
Do I need to use turnip?
No. Turnip adds texture similar to potatoes, but you can leave it out or use chopped cauliflower, rutabaga, or zucchini instead. Here are some of the best low-carb alternative to potatoes.
What’s the best cheese for this recipe?
Cheddar and mozzarella are classics, but you can try Monterey Jack, Gruyère, or even feta for a different flavor.
Can I use frozen spinach?
Yes. Just thaw it first and squeeze out the extra moisture so the casserole doesn’t get watery.
Tips for Best Results
- Whisk the eggs well. This helps the casserole bake up light and fluffy.
- Cook and drain the bacon. Remove excess grease so the casserole isn’t oily.
- Squeeze moisture from veggies. If using spinach (especially frozen), press out the liquid to avoid a watery bake.
- Precook firm vegetables. Turnip, cauliflower, or zucchini should be lightly cooked before baking so they’re tender.
- Let it rest before slicing. Allow the casserole to cool for 5–10 minutes so it sets and slices cleanly.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or cover with foil and warm in the oven until heated through. For longer storage, cut the casserole into portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Similar Recipes You’ll Love
If you enjoyed this keto breakfast casserole, you might also like these easy low-carb breakfast ideas. They’re just as filling and perfect for meal prep.
Hands-on Overall
Serving size about 225 g/ 8 oz
Nutritional values (per about 225 g/ 8 oz)
Net carbs6.2 grams
Protein26.7 grams
Fat32.1 grams
Calories429 kcal
Calories from carbs 6%, protein 25%, fat 69%
Total carbs7.9 gramsFiber1.7 gramsSugars4.4 gramsSaturated fat11.4 gramsSodium1,259 mg(55% RDA)Magnesium45 mg(11% RDA)Potassium545 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 sea salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar or your favorite melting cheese (57 g/ 2 oz)
- Optional: fresh spinach, tomatoes, or avocado to serve
Instructions
- 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, then remove from the oven. Reserve the bacon grease for the next step.
- Heat 2 tbsp reserved bacon grease in a medium pan over medium-high heat. Add the diced turnip and sliced onion; cook until soft, about 5–7 minutes.
- Transfer the turnip–onion mixture to a 9 × 13 inch (23 × 33 cm) baking dish. Top with the spinach.
- Whisk together the eggs, milk (or unsweetened almond milk), salt, pepper, and garlic powder. Pour evenly over the spinach.
- Sprinkle the shredded cheese over the top, then arrange the bacon in a single layer across the casserole.
- Bake for 20–25 minutes, or until the eggs are set. Serve. Storage: refrigerate for up to 5 days.
Breakfast Casserole With Bacon & Eggs
Step by Step
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 sea salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar or your favorite melting cheese (57 g/ 2 oz)
- Optional: fresh spinach, tomatoes, or avocado to serve
Instructions
- 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, then remove from the oven. Reserve the bacon grease for the next step.
- Heat 2 tbsp reserved bacon grease in a medium pan over medium-high heat. Add the diced turnip and sliced onion; cook until soft, about 5–7 minutes.
- Transfer the turnip–onion mixture to a 9 × 13 inch (23 × 33 cm) baking dish. Top with the spinach.
- Whisk together the eggs, milk (or unsweetened almond milk), salt, pepper, and garlic powder. Pour evenly over the spinach.
- Sprinkle the shredded cheese over the top, then arrange the bacon in a single layer across the casserole.
- Bake for 20–25 minutes, or until the eggs are set. Serve. Storage: refrigerate for up to 5 days.
Nutrition (per serving, about 225 g/ 8 oz)
Calories429kcal
Net Carbs6.2g
Carbohydrates7.9g
Protein26.7g
Fat32.1g
Saturated Fat11.4g
Fiber1.7g
Sugar4.4g
Sodium1,259mg
Magnesium45mg
Potassium545mg
Detailed nutritional breakdown (per about 225 g/ 8 oz)
| Total per about 225 g/ 8 oz |
| 6.2 g | 26.7 g | 32.1 g | 429 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 10.3 g | 18.8 g | 211 kcal |
| Turnip, raw |
| 2.3 g | 0.5 g | 0.1 g | 14 kcal |
| Onion, red, fresh |
| 1.6 g | 0.3 g | 0.1 g | 10 kcal |
| Spinach, fresh |
| 0.2 g | 0.4 g | 0.1 g | 3 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
| Milk, whole, 3.25% fat |
| 0.6 g | 0.4 g | 0.4 g | 8 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic powder, spices |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cheddar cheese |
| 0.3 g | 2.2 g | 3.1 g | 38 kcal |
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