Beef Breakfast Casserole
A hearty, keto-friendly beef breakfast casserole that's perfect for meal prep, packed with protein and customizable with your favorite veggies and cheeses.
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.
Notes
Swap bell peppers for spinach, mushrooms, or zucchini for variety. Substitute ground beef with chorizo or Italian sausage for a spicier twist. Prepare ahead by assembling the casserole the night before and baking in the morning. Store leftovers in the refrigerator for 3-4 days; reheat portions in the microwave for 1-2 minutes.
