Easy and Delicious Keto Breakfast Casserole | THM-S

This low carb breakfast bake is filled with lots of fresh veggies.

And seasonings. I upped the flavor ante by giving it a slightly spicy southwest feel. Hot breakfast sausage and pepper jack cheese give it some heat! Although you can use regular breakfast sausage or even bacon or diced ham and it’s still delicious.

It’s extra delicious with fresh salsa on top! If you’re able to enjoy more fat, try topping this breakfast casserole with some guacamole too.

This casserole is a fantastic make-ahead recipe for meal prepping.

Individual servings reheat beautifully for a fast and healthy breakfast option on busy mornings.

You can even assemble the ingredients in a muffin pan for easy individual servings, no cutting required!

If you make this recipe in muffin cups reduce the cooking time to 15 minutes.

I make this recipe using fresh baby spinach. I love the way it cooks up, and the baby spinach leaves are so tender. You can use frozen spinach too if you prefer, but be sure to thaw the spinach first and then squeeze out all the liquid, otherwise, your casserole will be very watery.

I use a combination of whole eggs and egg whites to further reduce the amount of fat in this recipe. Beat the eggs and egg whites well to whip a lot of air into the mixture, then pour it over all the veggies.

You can either combine the seasonings into the egg mixture or sprinkle them over top. There’s only 1 cup of cheese in this whole recipe! It’s enough to add a little cheesy flavor and it helps bind the top of the casserole when it’s baked.

For best results, let the casserole sit for 5 minutes before cutting it.

This helps the squares to come out practically perfect.

Store any leftovers in an airtight container in the refrigerator for up to one week.