Description
A delicious and satisfying keto-friendly breakfast casserole made with bacon, eggs, and cheddar cheese.
Ingredients
Scale
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 8 slices of bacon, cooked and crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and heavy cream until well combined.
- Add the crumbled bacon, shredded cheddar cheese, salt, pepper, garlic powder, and onion powder to the egg mixture.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to add vegetables like spinach or bell peppers for extra flavor.
- This casserole can be made ahead of time and reheated for a quick breakfast.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 200mg