This post contains affiliate links. If you decide to purchase from one of the links below, I'll receive a small commission at no additional cost to you. Thank you for your support!
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.
Enjoy!!
Hearty Breakfast Casserole
Ingredients
- 1 lb bacon sugar-free if possible, chopped
- 1/2 lb or 1/2 of a u-shaped kielbasa sausage (sugar-free if possible), chopped
- 1 dozen large eggs
- 1/4 cup milk
- 2 cups shredded cheese I used cheddar jack
- 1/2 large yellow onion diced
- 1 bell pepper diced
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- 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.
Notes
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.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.
Tamara
October 1, 2018 at 7:21 pmCan we substitute almond milk in place of regular milk?
bariadmin
December 6, 2018 at 10:11 amHi Tamara!
We haven’t tried it here, but according to this article it should be fine: https://www.livestrong.com/article/553567-substituting-with-almond-milk-for-baking/
Again, we haven’t tried it so your miles may vary. Let us know how it works out!
Lisette
September 9, 2018 at 10:19 amMany of your recipes contain dairy. Can they be modified.? I’m so disappointed because I thought you weren’t using dairy.
bariadmin
December 6, 2018 at 10:01 amHi Lisette,
We do use dairy in our daily eating here. If we have misrepresented anything anywhere please let us know so that we can correct it! Thanks!
Brenda
August 16, 2018 at 5:45 pmCan I use a muffin pan instead
Laurie Cromie
August 19, 2018 at 11:46 amHi Brenda!! That’s a wonderful idea!! I haven’t tried it yet, but I just added it to my list of things to try this week. I will report back!! Thank you!
Amy Smith
July 21, 2018 at 5:49 pmHow many servings? And do you know the fat, carb, or proteins?
Laurie Cromie
July 21, 2018 at 8:50 pmI’ve updated it with all that info just for you, Amy! Thanks so much!