This low carb breakfast casserole is the perfect make-ahead dish. Make it when you need to feed a large group. Or bake it for a week’s worth of breakfast ready for the family. It’s an easy keto meal loaded with bacon, cheese, and a secret faux-potato ingredient.
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Have you noticed that casseroles are making a comeback? If you’ve been following me for awhile, this will be no secret to you. I’ve shared tons of my favorite casserole recipes over the years.
After all, what’s not to love? They’re relatively easy to prep, and you usually end up with plenty of leftovers! I don’t always have the time to put into cooking. So it’s always nice to know that a dish is going to last for a few meals.
However. Let me warn you about this casserole.
Based on the ingredients, this keto breakfast bake should last a typical family of four for a full week. But the first time I made it, my family loved it so much that they devoured it in one sitting!
Thankfully, the recipe for this keto breakfast casserole is pretty simple to make. So I took their hearty appetites as a compliment and happily baked another.
In most cases, low carb breakfast casserole will yield plenty of leftovers. It’s a great option to make ahead so you have breakfast ready for the family throughout the week. I also especially love making this dish around the holidays when we have guests in the house!
The secret faux-potato ingredient
This dish will satisfy even non-keto friends and family. So what’s the secret behind this make ahead low carb breakfast casserole?
Most traditional American breakfast casseroles rely on a carb or starch filler of some kind. Otherwise, it’s just a quiche. That’s why I wanted to mimic the texture of potatoes, but without all the added carbs. Which brings me to my secret ingredient: shredded radishes.
If you’re worried about the overwhelming taste of raw radishes, let me put your fears to rest. Cooking the radishes drastically reduces their signature bite of flavor. And in this recipe, you can’t even detect the radishes with all the cheese.
They are an excellent replacement for potatoes to add density and texture to this low carb breakfast casserole.
Substituting the radishes
There are a few options for substitutes if the sound of shredded radishes doesn’t appeal to you. Or, maybe you simply want to make the casserole with ingredients you already have on hand.
A few people have noted swapping the shredded radishes for riced cauliflower. This is a nice texture substitute that also saves time if you purchased the cauliflower pre-riced.
I also recommend shredded turnips. I use them often as a low carb potato substitute.
If you don’t have those ingredients, don’t worry. You can always turn to shredded zucchini or another veggie you happen to have on hand.
This keto breakfast casserole is very versatile, so don’t be afraid to give it a try with other veggies!
How to make keto breakfast casserole
First, prep all the ingredients. Chop the raw bacon, onion, and swiss cheese, then shred the cheddar and radishes.
Note that there is no need to peel red radishes, and you will not need to pre-cook the radish shreddings. They will cook while baking in the casserole.
Finally, beat the dozen eggs in a large bowl.
After you’ve finished prepping, add the bacon and onion to a frying pan over medium-high heat. Once the bacon is fully cooked, drain the grease, then use a paper towel to pat the bacon and onion dry.
In a large bowl, combine the cooked bacon, cooked onion, shredded radishes, beaten eggs, shredded cheddar, ricotta, and chopped swiss cheese.
Grease a 9 x 13 inch casserole pan, then pour the mixture into the pan. Bake at 350°F until the eggs are set, about 45-50 minutes.
Serve warm or store for later!
Making keto breakfast casserole ahead of time
The great thing about this keto breakfast casserole is that you can make it right before you plan to serve it. Or you can bake it ahead of time so it’s ready to serve any time!
It’s a recipe that’s perfect to make ahead of time. I recommend fully cooking the casserole before chilling or freezing. That way, it just needs reheating before serving.
Storage and freezing
Want to prep this casserole for an easy breakfast throughout the week? I recommend cutting it into servings before storing. You can store in the fridge if you plan to eat it right away. Or store in the freezer for a longer shelf life.
When you’re ready to eat, reheat the servings one at a time. You can reheat each one in the microwave or at a low temperature in the oven.
Other keto casserole recipes
Looking for more casserole recipes to feed the family or have on hand when you want something warm and delicious? Check out some of these favorites:
- Easy Mexican Squash Casserole is simple to prepare, gluten-free, and absolutely delicious!
- Low Carb Mac and Cheese is everything you love about macaroni and cheese. It’s got all of the cheese and none of the carbs!
- Keto Cheeseburger Casserole is a dish full of satisfying ground beef and bacon. It makes for an easy weeknight dinner the whole family will love.
- Low Carb Mexican Chicken Casserole is a dish flavored with southwestern spices and plenty of cheese for an easy, family approved dinner.
- Low Carb Chicken Casserole is a meal made completely from scratch. It’s gluten free, low carb, and super tasty!
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Low Carb Breakfast Casserole with Bacon to Make Ahead
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- 1 pound no sugar bacon chopped
- 1/2 medium onion chopped
- 4 cups radishes shredded
- 12 large eggs beaten
- 1 pound cheddar cheese shredded
- 15 ounces ricotta cheese or cottage cheese
- 1 pound Swiss cheese chopped
- Cook bacon and onion over medium-high heat until bacon is fully cooked. Drain.
- In large bowl, combine bacon, onion, radishes, eggs, cheddar, ricotta, and Swiss cheese.
- Pour mixture into greased 9×13-inch casserole pan.
- Bake at 350°F until eggs are set (about 45-50 minutes).
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Note on Nutritional Information
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