KETO EGG AND BACON CASSEROLE
Updated: 5 days ago
A little morning prep.
A breakfast ready to go.
An easy breakfast for busy mornings
When I worked nights as a nurse, my shift ended around 7 a.m. I would head home hungry, but still wide awake and ready to cook.
Mornings have always been my favorite time of day. On the drive home, I would go over my to-do list, feeling like I could do just about anything.
Michael’s mornings look a little different.
My husband is a teacher—and he is not a morning person! He gets up with just enough time to shower, take his medicine, and head out the door. That leaves little time to sit down for breakfast.
There are plenty of fast-food places and convenience stores along his drive. Finding a quick, low-carb breakfast that also works with his lactose intolerance can be harder.
That is why I love having this casserole ready.
Michael can grab a container, put it in his lunch box, and warm it at work. It is a simple way to make a busy morning a little easier—and a small way I can care for someone I love.
Recipe Details
Makes: 4 breakfast servings
Prep time: About 10 minutes
Stovetop time: About 10 minutes
Baking time: Approximately 25–35 minutes
Oven temperature: 400°F
Baking dish: 8 × 8-inch square, oven-safe clear glass dish
Ingredients
5 ounces regular-cut bacon, diced
2 cups chopped fresh spinach
8 large eggs
¼ cup unsweetened almond milk or dairy milk
1 tablespoon finely chopped chives
½ teaspoon salt, or less to taste
⅛ teaspoon black pepper
½ cup shredded dairy or plant-based cheese, optional
Olive oil for greasing the dish
Directions
Prepare the oven and dish.Heat the oven to 400°F. Lightly grease your baking dish with olive oil. Line a plate with paper towels and set it aside.
Cook the bacon.Place the diced bacon in a cold skillet. Cook over medium heat, stirring occasionally, for about 10 minutes or until crisp. Use a slotted spoon to move the bacon to the prepared plate.
Cook the spinach.Carefully drain off the bacon fat, leaving about 1 teaspoon in the skillet. Add the spinach and cook for about 1 minute, until slightly wilted. Remove from the heat and let it cool slightly.
Mix the casserole.In a medium bowl, whisk together the eggs, your choice of milk, salt, and pepper. Stir in the bacon, spinach, chives, and optional cheese.
Bake until set.Pour the mixture into the prepared dish. Bake on the middle rack for approximately 25–35 minutes, checking at 25 minutes. The top should be lightly golden, and the center should be fully set and reach 160°F on a food thermometer. Baking time may vary.
Rest and serve.Let the casserole rest for about 5 minutes. Cut into four portions and enjoy, or portion it into containers for another morning.
MAKE IT YOUR OWN
The milk gives the eggs a softer texture, while the optional cheese adds flavor.
For a lactose-free version, choose unsweetened almond milk or lactose-free dairy milk and a cheese you tolerate.
Check plant-based cheese labels if you also need it to be dairy-free.
Bacon adds salt, so feel free to reduce the added salt to suit your taste.
Breakfast Ready to Go
Store portions in covered containers in the refrigerator and use within 3–4 days. Refrigerate within 2 hours of cooking. Freeze extra portions for later.
For Michael, having breakfast ready means one less thing to think about before school. For me, it means knowing he has something homemade waiting for him.
A Little Faith at the Breakfast Table
“Jesus said to them, ‘Come and have breakfast.’”—John 21:12, NKJV
There is something comforting about that simple invitation.
A meal does not have to be fancy to show care.
Sometimes it is a warm breakfast, a packed container, or a few quiet minutes together before the day begins.
I hope you enjoy this casserole as much as Michael does. If you try it, leave a comment and tell me which version you made!
CARBOHYDRATE INFORMATION
Total for whole recipe:
Total carbohydrates: 5.6 grams
Fiber: 1.5 grams
Net carbohydrates: 4.1 grams
Per serving (¼ of the casserole):
Total carbohydrates: 1.4 grams
Fiber: 0.4 grams
Net carbohydrates: 1.0 gram
Estimated using 8 large eggs and ¼ cup unsweetened almond milk, without optional cheese.
Different milk or cheese choices will change the totals.
AI Transparency Note: I used AI to help organize and edit this post and create the recipe image. The personal story and recipe are based on my own experience.
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