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I absolutely adore this delicious Hearty Breakfast Casserole (low-carb and keto) because I can make it on the weekend, and have a slice for breakfast for the rest of the week!
I originally put kielbasa and bacon in this recipe because those are my husband’s favorites. But when he’s out of town, I skip the kielbasa and add leftover lunch meat (turkey, ham, etc.), because my oldest son prefers it that way.
When it comes out of the oven, it will still look a little wet. That liquid will evaporate as it cools. You don’t want to cook it until all the moisture clears up because if you do, you will burn the eggs on the bottom of the casserole.
Delicious and hearty breakfast casserole, perfect for enjoying all week long! Keto, low-carb.
By request, I figured out how to make these into individual portions using muffin tins! Directions to do so are below in the Notes section. The portions will change to 1.5 muffins to get the same nutritional value as the original casserole portions.
- Preheat oven to 350 F. Spray a 9X13” baking dish with cooking spray, or wipe with a thin layer of oil. Set aside.
- In a large skillet over medium heat, cook chopped bacon until about half-way cooked.
- Add chopped kielbasa and allow to cook until bacon is crispy and kielbasa is browned. Drain fat (there will be a lot of it!).
- Remove bacon and kielbasa from heat and set aside to cool.
- In a large mixing bowl, whisk to combine eggs and milk. Add cheese, onions and bell peppers. Stir in bacon and kielbasa until combined
- Pour mixture into greased baking dish, and use a spatula to spread the kielbasa evenly throughout the casserole.
- Bake at 350 F, 35-40 minutes, until eggs are cooked through (it will still look a little moist, but that evaporates as it cools).
- Allow to cool slightly before serving.
You aren’t limited to the types of protein you add to this casserole! If you don’t want to use a kielbasa, even chopped up lunch meat makes for a great replacement!
Make Into Individual Muffin Tin-Sized Portions! To make these in muffin tins for individual portions, spray 18 muffin tins with cooking spray. Preheat oven to 350 F. Scoop 1/3 cup of the egg mixture into each of the 18 tins. This should use up all the mixture. Bake for 18 minutes. Remove from heat and let cool. You may need to use a butter knife to carefully lift each one out of the tins. Remember, 1.5 of each of these muffins is equal in nutritional value to the normal casserole portions.
- Serving Size: 1/12 casserole
- Calories: 294
- Sugar: 1
- Fat: 23
- Carbohydrates: 2 (1 net carb)
- Fiber: 1
- Protein: 19
By request, left in the comments section, I created an alternate baking method, in case you’re more interested in individual, muffin sized portions! The instructions to make this modification is in the Notes section of the recipe.
Remember, 1.5 muffins equals 1 portion of the regular casserole. So if you only eat one full muffin, the nutrition facts are going to be lower.