Keto Beef Breakfast Casserole
Introduction
When I’m looking for a satisfying breakfast that keeps me energized throughout the morning, my Beef Breakfast Casserole is my go-to recipe. This hearty dish has become a staple in my keto meal plan, offering the perfect balance of protein and healthy fats while keeping carbs to a minimum.
As someone who values both flavor and nutrition, I’ve perfected this recipe over time, creating a dish that’s not only delicious but also incredibly versatile. Whether you’re meal prepping for a busy week or feeding a hungry family on a weekend morning, this casserole delivers on all fronts.
Ingredients
| Ingredient | Amount | Notes |
| Ground beef | 1 pound | Use grass-fed for best flavor |
| Bell peppers | 1 cup, diced | Mix red, green, or yellow for color |
| Onions | 1 cup, diced | Sweet or yellow onions work best |
| Eggs | 6 large | Room temperature for even cooking |
| Heavy cream | 1/2 cup | Adds richness and moisture |
| Cheddar cheese | 1 cup, shredded | Sharp cheddar provides the best flavor |
| Garlic powder | 1 teaspoon | Adds depth without texture |
| Onion powder | 1 teaspoon | Enhances savory notes |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground if possible |
| Paprika | 1/2 teaspoon | Adds color and mild smokiness |
| Fresh parsley | 1/4 cup, chopped | Optional, for garnish |
What I love most about this recipe is how easily it can be customized. Don’t have bell peppers? Spinach works great too. Prefer a different cheese? Go ahead and swap it out! The foundation of beef and eggs creates a perfect canvas for your favorite flavors.
Preparation Method
The process of making my Beef Breakfast Casserole is straightforward and requires minimal effort for maximum flavor. Here’s how I create this delicious breakfast dish:
First, I preheat my oven to 350°F. While it’s heating up, I grab my skillet and cook the ground beef over medium heat until it’s nicely browned, breaking it apart with a spatula as it cooks. This usually takes about 5-7 minutes. Once browned, I drain any excess fat to keep the casserole from becoming greasy.
Next, I add the diced bell peppers and onions directly to the skillet with the cooked beef. I sauté everything together for another 5 minutes until the vegetables have softened and released their flavors into the meat. This creates an aromatic base that gives the casserole its savory depth.
In a separate bowl, I whisk together the eggs, heavy cream, and all the seasonings – garlic powder, onion powder, salt, black pepper, and paprika. I make sure everything is well combined before folding in the beef and vegetable mixture from the skillet.
The mixture then goes into a greased 9×13-inch baking dish, spread evenly to ensure consistent cooking. I sprinkle the shredded cheddar cheese on top, creating a layer that will melt into a golden crust during baking.
Into the preheated oven it goes for 25-30 minutes. I know it’s ready when the eggs are completely set and the top has turned a beautiful golden brown. After removing it from the oven, I let it rest for about 5 minutes before slicing and serving. This resting period allows the casserole to set up properly for cleaner slices.
What I particularly love about this preparation method is that most of the work happens at the beginning. Once the casserole is in the oven, I can focus on preparing the rest of my morning routine while breakfast cooks itself!
Serving, Storage, and Variations
I love serving this Beef Breakfast Casserole right from the oven while it’s still warm and the cheese is perfectly melty. For a complete keto-friendly meal, I often pair it with sliced avocado or a dollop of sour cream on top. The creamy richness of these additions complements the savory flavors of the casserole beautifully.
One of the biggest benefits of this recipe is how well it works for meal prep. After cooling completely, I portion the leftovers into individual containers and store them in the refrigerator. They stay fresh for 3-4 days, making breakfast effortless throughout the week. Just 1-2 minutes in the microwave is all it takes to reheat a portion to perfection.
For those who enjoy variety, this casserole accepts modifications easily. Sometimes I use chorizo or Italian sausage instead of ground beef for a spicier kick. Other times, I’ll switch up the vegetables, adding spinach, mushrooms, or zucchini based on what’s available in my fridge. The basic formula remains the same – a protein base, low-carb vegetables, eggs, and cheese – but the flavor profiles can change dramatically with just a few substitutions.
When I’m short on time, I’ll often prepare everything the night before. I simply cover the assembled but unbaked casserole and refrigerate it overnight. In the morning, I let it sit at room temperature for about 15 minutes before baking. This advance preparation makes busy mornings much more manageable without sacrificing a nutritious breakfast.
With approximately 24 grams of protein and only 4 grams of net carbs per serving, this casserole has become my secret weapon for staying satisfied and on track with my keto lifestyle. The combination of protein and healthy fats keeps hunger at bay for hours, eliminating the need for mid-morning snacks and helping me maintain steady energy levels throughout the day.
Beef Breakfast Casserole
Ingredients
- 1 pound ground beef use grass-fed for best flavor
- 1 cup bell peppers diced (mix red, green, or yellow for color)
- 1 cup onions diced (sweet or yellow onions work best)
- 6 large eggs room temperature
- 1/2 cup heavy cream
- 1 cup cheddar cheese shredded (sharp cheddar preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper freshly ground if possible
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
- Add diced bell peppers and onions to the beef. Sauté for 5 minutes until softened.
- In a bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, pepper, and paprika.
- Fold the beef and vegetable mixture into the egg mixture.
- Pour into a greased 9×13-inch baking dish and spread evenly.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 25-30 minutes until the eggs are set and the top is golden brown.
- Let rest for 5 minutes before slicing and serving. Garnish with fresh parsley if desired.
