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!
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!
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!
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.
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
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.
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!
♥ If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
Low Carb Breakfast Casserole
- 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
- Preheat oven to 350ºF
- Lighly spray baking dish with spray oilspray 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 lightly4 whole lightly beaten eggs
- Add remaining ingredients; combine well16 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