Don't be fooled by the name, this keto breakfast casserole isn't just for those who eat a keto diet. At just 4 grams of net carbs, this egg bake is creamy and delicious.
It is deceptively simple to make. Unlike most low carb breakfast dishes that are made for a crowd, this one cooks in well under an hour. Making it perfect for holidays and family gatherings.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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While this recipe is technically keto, I love it because it isn't keto specific. Keeping the ingredients simple makes this breakfast casserole perfect for holidays, an easy weeknight dinner, or just a casual Sunday brunch. And while it isn't loaded up with potatoes or bacon, like most breakfast dishes, it is still big on flavor.
🧾Ingredients and Substitutions
This easy low carb egg bake is dependent on the fats from the ingredients for a perfect texture. I do not recommend substituting non-dairy or low-fat ingredients. To make this recipe you will need:
- One dozen eggs
- Shredded Swiss cheese or gruyere cheese, better yet do a 50/50 mix
- Unsalted butter, about half a stick
- Whole milk
- Dry white wine (for real, and don't skip it)
- Spices- salt, black pepper, and a dash of dry mustard
- Chives to garnish
You may be tempted to add meats and veggies to this keto breakfast casserole. I get it, but I do truly prefer the simple version. It is creamy and rich, like souffle.
But if you must, here are the additions we recommend adding or avoiding.
Finely diced onions, peppers, ham, and bacon make good additions. Fully cook your additions before adding to the breakfast casserole.
Avoid additions that are chunky or high in water content like sausage, broccoli, or tomatoes. They weigh down the casserole and prevent the eggs from achieving their perfect creamy consistency.
⏲️Instructions
While your oven is preheating prepare the casserole dish by greasing it with butter. The key to this breakfast egg bake is to layer the ingredients so it puffs up just the right amount.
The first layer is the cheese. Spread the swiss cheese in the bottom of the casserole dish. Next, you will cut the stick of butter into small chunks. Spread out over the cheese. Whisk together the milk and wine. Pour half the mixture over the cheese and set aside.
Beat together the eggs with salt, pepper, and dry mustard. The eggs should be fully combined and slightly frothy. You can use a whisk or a blender for this step. Pour the remaining milk/wine mixture over eggs.
Bake until the eggs are slightly puffed and just set, approximately 35 to 40 minutes. Beginning checking at 30 minutes, then every few minutes until the center is just slightly jiggly. Rest for 5 minutes before cutting into squares, garnish with chives.
🍳Tips and Tricks
- Make sure your oven is fully preheated before placing the casserole in the oven.
- When in doubt, go with a larger pan versus a smaller one. This casserole is meant to be a more elegant thinner breakfast dish. Not an overstuffed casserole (which we love, just not what this recipe was meant to be).
- Resist the urge to pre-assemble the casserole. To save time in the morning I shred my cheese and store tightly wrapped in the fridge. I crack the eggs into a mason jar and store them in the fridge. In the morning I add the spices. Tightly screw the cap on and give it a good shake to combine.
- The recipe calls for swiss cheese but my favorite is a 50/50 mix of swiss and gruyere.
🌡️How to Store Leftover Keto Breakfast Casserole
There are two methods for storing leftovers. First is allow the breakfast casserole to cool in the pan. Cover tightly and store in the fridge.
My preferred method though is to allow the casserole to completely cool. Then cut into squares. Store the squares in a Tupperware-style container with a piece of wax paper separating the stacked squares.
The casserole will keep in the fridge for 3 to 5 days. To reheat pull out a square and microwave on medium power for 4 minutes.
🥗More Keto Friendly Breakfast Recipes
If you enjoyed this egg bake recipe check out some of our other low-carb carb breakfast recipes. And we recommend this list for more truly keto breakfast ideas.
📖 Recipe
Keto Breakfast Casserole
Equipment
- 9x13 casserole dish
Ingredients
- 2 cups shredded swiss cheese or gruyere
- 4 tbsp unsalted butter plus more for greasing the dish
- 1 cup whole milk
- 2 tbsp dry white wine
- 12 eggs
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground mustard
- fresh chives for garnish
Instructions
- Preheat the oven to 325 F degrees. A grease casserole dish with extra butter. Spread the cheese in the bottom of the casserole dish. Cut the butter into small chunks and dot over the cheese.
- Combine the milk and wine. Pour half the mixture over the cheese.
- Beat together the eggs with salt, pepper, and dry mustard. The eggs should be fully combined and slightly frothy.
- Pour the remaining milk/wine mixture over eggs.
- Bake until the eggs are slightly puffed and just set, approximately 35 to 40 minutes. Beginning checking at 30 minutes, then every few minutes until the center is just slightly jiggly. Rest for 5 minutes before cutting into squares, garnish with chives.
Notes
- A 9x13 or larger casserole dish is recommended for this recipe. In order to cook without getting crusty, the casserole needs to be on the thinner side.
- Bake on the bottom rack to prevent the top from over-browning.
- Layering the ingredients is important in this casserole dish.
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