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Home » Breakfast

Low Carb Breakfast Casserole

Published: Oct 24, 2021 · Last Modified: Oct 24, 2021 by Anecia

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You'll love this easy Low-Carb Breakfast Casserole! It's keto-friendly, has no meat, no hash browns and is made with simple ingredients that result in a delicious flavor and texture!

This make-ahead keto egg recipe is perfect for everyday breakfast, brunch or holiday breakfast! It has a bit of an Italian flair with roasted red peppers, broccoli and a little ground thyme, but you can dress it up however you like!

Serve this with a classic Caesar salad or a cup of soup and you've got a complete meal in no time!

Slice of low carb breakfast casserole on serving spatula.

I usually make this baked egg casserole a few days before Christmas so I'll have it on hand for Christmas morning.

It's light and just enough protein to get everyone through the morning, but won't ruin anyone's appetite!

Jump to:
  • Why this recipe works
  • Here's what you'll need
  • How to make it
  • Yield and Baking dish size
  • Make ahead storage and reheating
  • Tips
  • Variations
  • Related recipes
  • 📋 Recipe

Why this recipe works

This egg dish works every time due to the proportion of eggs to cottage cheese and cheddar cheese. The ratio is: 2 cups cottage cheese: 4 eggs: 1 cup of shredded cheddar cheese.

This recipe uses an additional cup of chopped red peppers and a cup of fresh chopped broccoli.

If you keep the cottage cheese:egg:cheddar proportions in tact, you can substitute anything you like for the remaining two cups of chopped vegetables.

This takes 5 minutes to throw together and 40-minutes to bake. How easy is that? 

Here's what you'll need

The simple ingredients make this breakfast-bake a cinch!

Start with 16 ounces of cottage cheese (I recommend small curd), 4 large eggs, a cup of shredded Cheddar cheese, a little Parmesan cheese, a little breadcrumbs, some seasonings, jarred roasted red peppers (packed in water) and a crown of fresh broccoli!

Ingredients for breakfast casserole.

If you don't have roasted red peppers or broccoli, skip to "Variations" below to get some other ideas for this low carb egg casserole.

How to make it

This meatless breakfast casserole is perfect for days when you wanna eat a little healthier. And it's easy to assemble! Just whisk some eggs together and dump the rest of the ingredients in the bowl!

Lightly oil the baking dish; in a large mixing bowl, beat the eggs

Add remaining ingredients and combine well; place in prepared baking dish and bake uncovered until the center is firm

Yield and Baking dish size

If you make this in a 8 or 9"inch pie plate, you'll get about 6-8 servings.

If you use a 9 X 13 baking dish, double the recipe because the egg casserole will be too thin. You may get 12-16 slices out of a pan of this size.

I used a 11 x 7 casserole dish and did NOT double the recipe. The egg dish came out to be about ½ inch thick and yielded 8-10 servings.

Make ahead storage and reheating

Make this low carb egg casserole up to 3 days in advance and refrigerate. When ready to reheat, simply cover with foil and place in a 300ºF oven for 15-20 minutes, until the center is warm. 

Freezing is not recommended because the texture of the eggs and cottage cheese changes.

Tips

Chop the roasted red peppers and broccoli into fine pieces

Use block cheese and shred it yourself; do not use pre-shredded cheese. You'll need one cup of shredded cheddar.

Allow the egg casserole to sit for 10 minutes before slicing

For best results, use a serrated knife to slice the casserole

If you want to add bacon or sausage, make sure to pat it dry with a paper towel and cut into small pieces first

Variations

If you don't have roasted red peppers or broccoli, feel free to substitute other vegetables or meat (just use the same proportion - 1 cup each)

Want a little Mexican flair to your low carb egg casserole? Substitute seasonings with ground cumin, chili powder, use diced and drained green chiles (instead of broccoli) and chopped pimentos (instead of roasted red peppers)

Mediterranean? Substitute vegetables with a cup of  chopped kalamata olives and a cup of drained spinach; switch out ground thyme with dill weed.

Slice of low carb egg casserole on plate.

Experiment with what you have on hand! If you keep the cottage cheese, egg and cheese proportions as indicated in the recipe, you'll be just fine! Enjoy your low carb breakfast casserole with a spicy Bloody Mary or a cup of No Alcohol  Southern Appertif!

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  • Tex-Mex Migas
  • How to Make Perfect Boiled Eggs
  • Spinach Feta Pie
  • Foolproof Quiche

♥ If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!

📋 Recipe

Slice of low carb egg casserole on plate.

Low Carb Breakfast Casserole

Keto Friendly easy egg casserole with cottage and cheddar cheese, veggies, no meat and no hash browns!
5 from 4 votes
Print Rate
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: International
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Total Yield: 8
Author: Anecia Hero
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Ingredients 

  • 16 ounces cottage cheese , small curd
  • 4 whole lightly beaten eggs
  • 1 cup chopped roasted red pepper (jarred, in water: see Recipe Notes)
  • 1 cup chopped broccoli fresh; (see Recipe Notes)
  • 1 cup shredded Cheddar cheese
  • ⅓ cup shredded Parmesan cheese
  • ⅓ cup plain breadcrumbs (see Recipe Notes)
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground thyme
  • spray oil for pan

Instructions 

  • Preheat oven to 350ºF
  • Lighly spray baking dish with spray oil
    spray oil for pan
  • Drain roasted red peppers; chop finely; set aside;
  • Chop broccoli crown into fine pieces (do not use the stem); set aside
  • In a large mixing bowl, add eggs and beat lightly
    4 whole lightly beaten eggs
  • Add remaining ingredients; combine well
    16 ounces cottage cheese, 1 cup chopped roasted red pepper, 1 cup chopped broccoli, 1 cup shredded Cheddar cheese, ⅓ cup shredded Parmesan cheese, ⅓ cup plain breadcrumbs, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground thyme
  • Pour mixture into prepared baking dish
  • Bake uncovered at 350ºF 40-45 minutes or until center is set; allow to cool 10-minutes before slicing

Notes

I use jarred roasted red peppers that are in water, not oil; drain peppers first, then dice into fine pieces
If you only have jarred red peppers in oil, rinse them, pat them dry with a paper towel, then dice them
1 medium crown of broccoli is about 1 cup finely chopped; don't use the hard stalk
If you only have seasoned bread crumbs, use those! They'll work!

Nutrition Estimate

Serving: 1cupCalories: 158kcalCarbohydrates: 7gProtein: 13gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 780mgPotassium: 154mgFiber: 1gSugar: 2gVitamin A: 424IUVitamin C: 18mgCalcium: 219mgIron: 1mg
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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

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