If you need a super easy Low Carb breakfast, you will love this ham and cheese casserole! Perfect for meal prep, this hearty and filling Keto breakfast casserole makes 8 servings!
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If you have leftover ham from a holiday meal like Christmas or Resurrection Sunday, you’re going to love this recipe! It’s incredibly easy and takes just 5 minutes to prepare, then bake and you’re golden!
This Low Carb breakfast casserole is great to make on the weekend for meal prep! Then portion out your breakfast for the week and you just like that, breakfast is all taken care of!
This recipe is highly customizable, so you can change out the type of cheese, peppers and even the ham. You can make whatever combination you like, maybe bacon instead of ham, or sausage. Simply use what you have on hand to make it easy!
This gluten-free breakfast casserole also freezes beautifully! So if you have extra portions leftover, you can freeze them for later.
Ingredients Needed to Make Keto Breakfast Casserole
- Whole eggs
- Diced ham
- Shredded cheddar cheese
- Heavy cream
- Red bell pepper
- Onions
- Salt
- Pepper
*Exact measurements are listed in the recipe card below.
What’s in Easy Keto Breakfast Casserole?
This healthy low carb breakfast is hands down, one of my easiest recipes! You’ll only need 6 ingredients plus salt & pepper! Start by preheating your oven to 350F.
Add in the eggs, heavy cream, salt and pepper into a large mixing bowl and mix using a Hand Mixer for about 2 minutes, until combined and fluffy.
Stir in the ham, peppers, onions and a little less than half of the shredded cheese.
Pour the mixture into a 9″ x 13″ casserole baking dish that’s been sprayed with nonstick spray.
Top with the remaining cheese and bake for 25-30 minutes or until the eggs have set and the cheese is golden and bubbly.
Mine took exactly 30 minutes.
Tips for Making Easy Keto Breakfast Casserole
If you’ve made a ham for a special occasion or holiday dinner like Christmas or Resurrection Sunday, you might have some leftover ham to use up. This breakfast casserole will put that leftover ham to great use!
Similar to Thanksgiving, when you make this large turkey and inevitably have some leftover, but aren’t sure what to do with it. It’s often the same situation with ham.
In addition to ham, I also use shredded cheddar cheese, but you can substitute with any cheese that melts easily, like Monterey Jack or Colby. If you don’t have any ham to use, you substitute with sausage or bacon, whichever you have on hand.
I found these sweet little mini red bell peppers at the grocery store and decided to use them in the recipe as well. You can sub with any pepper you like, green, yellow or orange bell pepper, or even jalapeño pepper.
More Keto and Low Carb Breakfast recipes…
- Sausage & Pepper Breakfast Casserole
- Mexican Breakfast Casserole
- Italian Sausage & Spinach Quiche
- Eggs Benedict
What’s really great about casseroles, is they are super easy to put together and can often be made ahead of time! They’re great for meal prep, because they often make a fair number of servings. Most often they freeze really well, which can be a great time saver!
More Keto and Low Carb Easy Dinner Casseroles…
- Chicken Parmesan Casserole
- Bacon Cheeseburger Casserole
- Jalapeño Popper Chicken Casserole
- Buffalo Chicken Casserole
- Easy Taco Casserole
- Beef Stroganoff Casserole
Shop my favorite products on Amazon and check out my Keto Pantry List!
Easy Keto Breakfast Casserole
INGREDIENTS
- 10 whole eggs
- 2 cups diced ham
- 2 cups shredded cheddar cheese divided
- 1/3 cup heavy cream
- 1/2 cup red bell pepper seeded, ribs removed and chopped
- 1/4 cup onions minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
PREPARATION
- Preheat oven to 350F.
- Add in the eggs, heavy cream, salt and pepper into a large mixing bowl and mix for about 2 minutes, until combined and fluffy.
- Stir in the ham, peppers, onions and a little less than half of the shredded cheese.
- Pour the mixture into a 9" x 13" casserole baking dish that’s been sprayed with nonstick spray. Top with the remaining cheese and bake for 25-30 minutes or until the eggs have set and the cheese is golden and bubbly. Mine took exactly 30 minutes.
Do you have any suggestions for freezing?
The best way is in an airtight container or food saver bags.
I love this breakfast casserole. The peppers make this breakfast new and exciting.
So glad you enjoyed it, thanks for letting me know!