Keto breakfast casserole recipe (egg and bacon pie)
Nothing can be simpler than making a keto breakfast casserole (crustless egg and bacon quiche) - 1.6g NET carbs. It's the perfect high-protein breakfast and freezer-friendly for easy low-carb meal prep.
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Servings: 6
Calories: 195kcal
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Equipment
- Measuring cups and spoons
- Mixing Bowls
- Casserole Dish
Ingredients
- 8 eggs - medium
- 125 ml full fat milk or cream
- 1 spring onion/scallion finely sliced
- 2 slices bacon diced into small pieces
- 100 g shredded/grated cheese
- +/- salt and pepper to taste
- cherry tomatoes to garnish (optional)
- shredded/grated cheese to garnish (optional)
Instructions
- Whisk the eggs and milk together using a fork.
- Add all the ingredients, reserving the tomatoes and extra cheese for the top.
- Add any vegetables (optional) and stir gently.
- Pour into a 20x30 cm/8x12 inch square baking dish that has been greased and lined with baking parchment paper.
- You may need to move the vegetables in the dish with the fork so they are evenly distributed.
- Optional: Place the sliced cherry tomatoes and cheese on top.
- Bake at 180C/350F for 20-30 minutes.
Notes
The nutritional values, are calculated on the recipe without added vegetables. You will have to calculate the vegetable values depending on what and how much you add to the pie.
The cherry tomatoes and cheese are optional.
To reduce the carbs further, you may omit the milk but you will get a smaller breakfast casserole.
Nutrition
Serving: 1sliceCalories: 195kcalCarbohydrates: 1.9gProtein: 13.1gFat: 14.7gSodium: 438.4mgPotassium: 144.9mgFiber: 0.3gSugar: 1.4gVitamin A: 540.2IUVitamin C: 0.4mgCalcium: 178.5mgIron: 1.2mg