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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
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
- 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.
- 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.
- Transfer to a 9 x 13 inch (23 x 33 cm) baking dish. Top the turnip and onion with the spinach.
- Whisk together the eggs, milk, and spices. Pour over the spinach.
- Sprinkle the cheese across the top then arrange the bacon in a single layer across the top of the casserole.
- 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.
Mexican Breakfast Casserole
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 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
- 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.
- 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.
- Transfer to a 9 x 13 inch (23 x 33 cm) baking dish. Top the turnip and onion with the spinach.
- Whisk together the eggs, milk, and spices. Pour over the spinach.
- Sprinkle the cheese across the top then arrange the bacon in a single layer across the top of the casserole.
- 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)
| Total per about 225 g/ 8 oz |
| 6.1 g | 25.2 g | 29.7 g | 401 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 |
| Cumin, ground |
| 0.1 g | 0.1 g | 0.1 g | 1 kcal |
| Ancho chile powder, Mexican chile powder |
| 0 g | 0 g | 0 g | 0 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 |
| Cheese, Mexican blend |
| 0 g | 0.5 g | 0.7 g | 8 kcal |
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