If you’re craving a hearty, low-carb meal to start your day, this breakfast casserole with bacon and cheddar might become your new morning favorite. Packed with savory flavors, crispy bacon, and gooey cheddar cheese, it’s a dish you can whip up in a flash. Plus, you can easily customize the ingredients to suit your tastes or dietary needs. Whether you’re serving a crowd or meal-prepping for the week, this comforting casserole will keep you happily fueled all morning long.
Ingredients
- 6 large eggs
- 6 slices of bacon, cooked until crispy
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, cut into small chunks (optional for extra creaminess)
- ¼ cup diced bell peppers (any color)
- 2 green onions, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Note: If you prefer more veggies, feel free to toss in mushrooms or spinach. To keep it low-carb, skip ingredients like bread or potatoes and focus on extra proteins or sturdy greens.
Directions
-
Preheat your oven
Set your oven to 350°F (175°C). This temperature helps ensure the casserole cooks evenly and the bacon stays crispy. -
Prep your casserole dish
Lightly grease an 8 x 8-inch baking dish. This size is perfect for about four servings, but you can scale up if you’re feeding more people. -
Combine ingredients
In a large bowl, whisk the eggs together with salt and black pepper. Stir in the cheddar cheese, cream cheese (if using), bell peppers, and chopped green onions. -
Add crispy bacon
Crumble or chop the cooked bacon into bite-sized pieces, then mix it into your egg mixture. The key is having a little bit of bacon in every forkful for maximum flavor. -
Bake to perfection
Pour the mixture into your prepared dish and smooth it out with a spatula. Place the casserole in the oven and bake for about 30 minutes, or until the top is golden and the center is set. You’ll know it’s ready if a toothpick or knife inserted near the middle comes out without runny egg.
Tips & variations
- Make it ahead: Combine all your ingredients the night before and keep it chilled. When you wake up, pop the dish in the oven, and you’ve got breakfast on the table with minimal effort.
- Swap cheeses: If cheddar isn’t your favorite, try pepper jack, Colby jack, or Swiss. Each adds a different flavor twist to your casserole.
- Bulk it up: Vegetables like spinach, mushrooms, or even kale can make this dish more nutrient-dense. Just keep in mind that extra veggies might slightly increase bake time.
- Store leftovers: Keep leftover casserole in an airtight container in the fridge for up to four days. Reheat in the microwave or oven until warmed through.
Nutrition facts
This casserole is naturally low in carbs and high in protein. Actual numbers will vary based on the brands and quantities of ingredients you use, but a typical serving (about one-quarter of the dish) usually contains:
- Calories: Around 300–350
- Protein: Approximately 20–25 g
- Carbs: Roughly 3–5 g
- Fat: About 20–25 g
Always double-check specific nutritional values with the ingredients you have on hand, especially if you’re following a strict low-carb plan.
Final thoughts
With minimal prep time and a handful of simple ingredients, this breakfast casserole with bacon and cheddar brings comfort and convenience to your low-carb routine. You’ll love how the bacon stays crisp, the cheese melts into every bite, and the eggs bake into a fluffy, satisfying layer. Try making it once, and it might just land a permanent spot in your weekly meal rotation.
Frequently asked questions (FAQs)
-
Can I use turkey bacon instead of regular bacon?
Absolutely. Turkey bacon can keep the dish light while still offering rich savory goodness. Just adjust the cook time if turkey bacon needs less time to crisp up. -
How long do leftovers last in the fridge?
You can store them safely for about three to four days. Reheat portions in the microwave or oven until they’re completely warmed through before serving. -
What if I want a larger casserole?
Double the ingredients and bake in a 9 x 13-inch dish. Keep an eye on the cook time, as a bigger casserole might need about 10–15 extra minutes in the oven. -
Is this recipe freezer-friendly?
Yes. Bake it first, let it cool completely, then wrap portions tightly with plastic wrap and aluminum foil. Reheat from frozen in the oven or thaw overnight in the fridge and warm up the next day.
Breakfast Casserole with Bacon and Cheddar Recipe
Ingredients
6 large eggs
6 slices bacon, cooked until crispy
1 cup shredded cheddar cheese
1/2 cup cream cheese, cut into small chunks (optional for extra creaminess)
1/4 cup diced bell peppers (any color)
2 green onions, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
- Preheat your oven: Set your oven to 350°F (175°C). This temperature helps ensure the casserole cooks evenly and the bacon stays crispy.
- Prep your casserole dish: Lightly grease an 8 x 8-inch baking dish. This size is perfect for about four servings, but you can scale up if you’re feeding more people.
- Combine ingredients: In a large bowl, whisk the eggs together with salt and black pepper. Stir in the cheddar cheese, cream cheese (if using), bell peppers, and chopped green onions.
- Add crispy bacon: Crumble or chop the cooked bacon into bite-sized pieces, then mix it into your egg mixture. The key is having a little bit of bacon in every forkful for maximum flavor.
- Bake to perfection: Pour the mixture into your prepared dish and smooth it out with a spatula. Place the casserole in the oven and bake for about 30 minutes, or until the top is golden and the center is set. You’ll know it’s ready if a toothpick or knife inserted near the middle comes out without runny egg.
