This Keto Breakfast Casserole is super easy to make, takes only 10 minutes to prep and tastes absolutely amazing! Low-carb, high fat, and filled with healthy unprocessed ingredients.
Most keto diet breakfast recipes I’ve found out there call for bacon or sausage. Those are the main ingredients for a ton of lunches and dinners, too though. What if you’re not a big fan of eating the same ingredients over and over and over again for breakfast?
I feel the biggest struggle when being on a restrictive diet like the Keto Diet is to mix in variety. One falls into a cooking slump and makes the same stuff over and over and over again.
I’ve been on a mission on Green Healthy Cooking to create diverse keto diet recipes. I want to inspire all of you following this diet to explore a larger variety of ingredients.
If you’re into smoothies, you should definitely check out this amazing Keto Green Smoothie. If you’re more of a hearty breakfast eater, keep reading:
The Best Low Carb Breakfast Casserole
So, as I mentioned above, most Keto Breakfast Casseroles call for bacon or sausage as protein and for cream cheese and cheese as fat.
How about you make a fancier but suuuper delicious very different Low-Carb Breakfast Casserole?
Add smoked salmon because it not only has a ton of protein but is also the fish with the highest amount of Omega 3 fatty acids. Add eggs for extra protein and add regular whipping cream to up the fat content in your breakfast because cream cheese overpowers every other flavor in my opinion.
If you add whipping cream to the equation you can play around with spices and herbs. Make your keto breakfast casserole taste like whatever YOU want. I love it simple and just add sea salt, pepper and a pinch of nutmeg.
Amazing low-carb vegetables are zucchini and asparagus but you can easily replace these by many other low-carb vegetables that cook in the oven in less than 20-25 minutes, such as cauliflower or broccoli.
So if you ask me what to make for breakfast
Make a Keto Breakfast Casserole with smoked salmon, eggs and whipping cream as a base and then be creative with your veggies and spices.
Great low-carb vegetables to add to a low carb breakfast casserole are: zucchini, asparagus, cauliflower, broccoli, spinach, kale, green beans….just to name a few.
Spice it up with either simply salt and pepper or make it more flavorful with cajun seasoning for example.
Cover it all with your favorite melty cheese and off it goes into the oven until the eggs set and the cheese melted.
Keto Breakfast Casserole
Ingredients
- 1 small zucchini
- 4.5 oz smoked salmon - (120g) my favorite is Sockeye salmon
- 1 bunch asparagus
- 6 large eggs
- 1 cup whipping cream - 35% fat
- sea salt
- pepper
- 1 pinch nutmeg
- 5 oz grated cheese - (150g) Swiss, cheddar, gruyere anything that melts easily
- parsley - (optional)
Instructions
- Preheat oven to 350F (180C).
- Use a mandoline to cut thin slices of zucchini or use a knife to cut thin rounds and lay out at the bottom of an oven proof casserole or baking dish.
- Top with smoked salmon and asparagus.
- Crack 6 eggs into a bowl, add cream and spices and whisk until very well combined.
- Pour eggs into oven-proof dish, top with grated cheese and bake for 20-25 minutes or until eggs are all set.
- Sprinkle with chopped fresh parsly and serve.
Easy Chicken Fajitas
Grilled Cauliflower Steak
Mushroom Collard Green Potatoes
CnT Lavender says
Just made this using ground pork that I had cooked & sitting in the fridge. It was hearty, delicious & filling & I will be making again soon with the salmon. I used a very small pan that was quite full once the recipe was assembled & had to cook it 55 minutes (likely because of the small pan).
Amy says
I am going to try this!
Wondering if vegetarian meat crumbles can he see instead of salmon? Also, almond milk instead of whipping cream?
Thanks!
Lorena Graeter says
Hi Amy, you could add vegetarian meat crumbles but I assume they are made of soy or another legume? Then the recipe wouldn’t be Keto anymore. Almond milk instead of whipping cream I’m afraid won’t work as well. Canned full fat coconut milk is the most similar to whipping cream while being dairy-free but it has quite a coconutty flavour of course. You have to love coconut to be able to exchange.
Megan Stevens says
Hi Lorena, I’d love to include your breakfast casserole in a round-up I’m doing for the holidays! If you’re interested, great. Please see my blog at eatbeautiful.net and I’ll check back here for your response. Beautiful photos and recipe! Blessings, Megan
Lorena says
Of course! As long as the recipe isn’t published but linked to, I’m super happy to be included :) Thank you!
Colleen Van Dyk says
I used grass fed butter to grease my dish, then basket weaved the zucchini. I used the smoked salmon as suggested and added very thinly sliced sweet onions and capers. I had cream cheese on hand and used that in the egg mixture. Pink Himalayan Sea Salt, fresh ground pepper and fresh grated nutmeg. (I wanted to add garlic but decided against it). Boy, did my kitchen smell divine while cooking. It took 36 mins. This Is The Way To Start Off A Morning! Fresh coffee, dogs napping and a truly delicious breakfast. I do not regret leaving out the garlic! Thank you so much Lorena for posting the recipe. I look forward to making your other creations.
Lorena says
Your additions sound divine Colleen! I will give your version a try soon!
MiMi says
It was absolutely DELICIOUS!!! I used all of the original ingredients, but added shrimp, garlic and onion. My family demolished this dish lol!!!
Lorena says
YAY!!! :D
chris says
how many days in advance can this be made ?
Lorena says
In general, the FDA suggests cooked eggs are safe to eat for up to 4 days.
Jeannine says
This was a friggin DISASTER!!!!!!!!!!!!!!!!
The salmon and cheese are over-cooked; the eggs are runny – didn’t cook at all!!! the Asparagus is hard and undercooked!!! There’s NO flavor!
My tips: DON’T use salmon. Add the cheese in the LAST 5 MINUTES. Pre-cook the asparagus to get it soft. Add(at a minimum) garlic
What an absolute waste of really expensive salmon!!!!!!!
Lorena says
I’m so sorry to hear the recipe didn’t work for you Jeannine. Could we maybe try and troubleshoot? Did you use “smoked” salmon? This is not a recipe for raw uncooked salmon, that will most definitely dry out with such a long cooking time. What kind of oven-proof dish did you use? Was it a very narrow and deep one? I can see the center of a bread loaf pan maybe not cooking after 20 minutes at 350F but I can’t imagine eggs being runny after that amount of time in any other dish. Does your oven do heat to 350F? Do you have an oven thermometer? If you say your cheese “overcooked” do you mean it browned too much? I wonder if your oven’s bottom heating element isn’t working properly maybe and all the heat radiates only from the top? I like my asparagus crunchy so if you like yours very soft it’s definitely a good idea to precook. It also depends a lot on the thickness of the asparagus of course. Did you season your eggs properly with sea salt, pepper and nutmeg? The reason this recipe is flavorful is because of the smoked salmon though so maybe you used raw salmon and that’s why there was flavor missing? I’m really sorry you wasted the ingredients. I’m so sad to read that :(
Lygia says
Made it last night and it was soupy :(
Not sure why it did not set.
Lorena Grater says
Oh no. I’m so sorry it didn’t turn our :( Can we maybe troubleshoot? Did you use 35% whipping cream? And smoked salmon, not regular uncooked salmon fillet? Did you modify anything in the recipe? Does your oven heat correctly?
chris says
can this be frozen ?
Lorena says
It can be frozen but be aware it’ll release quite a bit of water when defrosting and the consistency of the egg will be somewhat different (more rubbery). Still, perfectly edible after defrosting and reheating.
Linda Hines says
What size casserole dish?
Lorena says
Mine is 8×8″
Stacey says
I used bacon bits instead of salmon and finally chopped fresh cabbage and spinach instead of the asparagus. I cooked it uncovered for 35 minutes in a glass 9×13 dish. It was great! Thanks Lorena!
Lorena says
I’m so so happy to read you are experimenting with my recipe! Bacon, cabbage, and spinach sound AMAZING in this dish :D
Anne Flottman says
Any problem with making this in advance?
Lorena says
You can absolutely make it in advance, just be aware that reheated egg changes in consistency a bit.
Terry says
I substituted ham for the salmon, and had to bake it for a much longer time, but it was so good. Thank you for this great recipe!
Shawn says
It wasn’t watery. Very tasty. Served it with sliced avocado. Thanks for the recipe. Adding it to my lineup.
Lorena says
wonderful!
Shawn says
Does the bottom end up watery from the zucchini? If so, I wonder if a solution would be salting it and letting it stand while prepping the other ingredients and then wiping excess moisture and salt off before layering it onto the bottom. I’m going to try it without salting the zucchini tonight and I’ll let you know my results.
Shawn
Lorena says
I didn’t feel it was watery. It’s very little zucchini after all. The best way to avoid water running out though is grilling it before. I do that when I use zucchini in lasagna. I slice it with a mandoline and then grill it on a griddle.
Rebekah says
Absolutely lovely recipe, I also did this with bacon instead of salmon. Very nice just needed a little more cooking time.
Lorena says
Oh, that sounds amazing!
Sarah Cummings says
Wooow! 😍 Soo mouthwatering! Thanks for sharing the video! 😋