Keto Egg Casserole Bake – this easy recipe is made with spinach, zucchini, ham, cheddar, tomatoes and goat cheese. Best of simple to customize and perfect for weekend brunch.
Eggs for breakfast and dinner happen a lot around here. They cook up quickly and are easy to customize.
One of our favorite things to make most mornings are these mini Breakfast Egg Muffins but for those other times we need to serve a crowd, this Egg Bake Casserole is the perfect solution.
How to make this Keto Egg Casserole Bake
For this keto egg casserole you’re going to whisk the eggs and cream together. Season with salt and pepper along with any other spices or herbs you like. Smoked paprika, thyme or oregano would be great in here.
Stir in spinach, zucchini, chopped ham and cheddar.
Pour into a 9×13 casserole pan and top with tomatoes, more cheddar and goat cheese.
Bake for 30-35 minutes, or until set.
What else can I add to this Keto Egg Casserole Bake?
This breakfast casserole is so versatile and would be great with just about any vegetable or protein you like. Feel free to swap the spinach for kale, broccoli, asparagus, peppers, mushrooms, onions or asparagus.
And instead of chopped ham you can use cooked bacon, sausage or shredded chicken.
How to freeze this keto egg casserole
The great thing about this keto egg casserole is that it is freezer-friendly. Meal prep a batch on Sunday and divide into individual portions.
Cut into squares or leave whole – wrap in plastic wrap and store portions in a large freezer bag or individual containers. To reheat, thaw and blot with paper towel and reheat portions in the microwave or whole in the oven at 350 F for 30-35 minutes or until warmed through.
I love how easy casserole bakes are to customize. They are great for using up leftovers in the fridge and perfect for those that love savory foods for breakfast and brunch.
This breakfast casserole is the perfect choice when you’re having guests over for a holiday meal. You can also make it at the beginning of the week and just reheat a square for a quick breakfast on the go.
More breakfast recipes
Keto Egg Casserole Bake
- 10 large eggs
- 2/3 cup heavy cream
- Himalayan salt & black pepper to taste
- 1/2 cup organic spinach
- 1 small zucchini sliced into rounds
- 1/3 cup chopped ham
- 1/3 cup grated cheddar cheese plus more for topping
- 3 cherry tomatoes sliced in half vertically
- 1/4 cup crumbled goat cheese
Preheat oven to 350 F degrees.
Crack eggs into medium-sized bowl. Add cream and season with salt and pepper. Whisk until well-combined. Stir in spinach, zucchini, ham and cheddar.
Spray a 9x13 pan with avocado or coconut oil cooking spray. Pour egg mixture then top with more tomatoes, cheddar and goat cheese.
Bake for 30-35 minutes, or until eggs are set and not jiggly. Remove from oven once edges of casserole are golden brown.
Allow to cool before cutting and serving.