Easy Low Carb Breakfast Casserole with Ground Beef

This easy low carb breakfast casserole comes together quickly and is made with eggs, ground beef, veggies, and cheddar cheese. It’s a healthy breakfast casserole that is the perfect recipe for busy mornings or weekend brunch. 

If you’re looking for a hearty, satisfying, and easy-to-make breakfast, this low-carb breakfast casserole with ground beef and cheese is a perfect choice! Packed with protein and fresh veggies, this egg casserole is a great way to start your whole family on the right foot. Whether you’re meal prepping for the week, feeding a crowd, or just want something delicious and nutritious, this easy breakfast casserole has got you covered.

We love all breakfast foods, but our favorites are egg bakes. This low-carb breakfat casserole recipe is ideal when you need a healthy, make-ahead, easy breakfast recipe that the whole family will enjoy.  

Why this is one of our favorite breakfast casserole recipes: 

• Low in carbs – Perfect for those on a keto diet or low-carb diets.
• Protein-packed – Ground beef and eggs keep you full and satisfied.
• Easy to customize – Swap out ingredients based on your preferences. The possible variations are endless, and we list some of the options below. 
• Great for meal prep – Make it ahead for a hassle-free breakfast.

Recipe Ingredients and Possible Variations:

One of the great things about this easy breakfast recipe is that the variations are endless. 

• Ground Beef: Provides protein and flavor. (Variations: ground turkey, breakfast sausage, italian sausage, or shredded chicken.)
• Eggs: The base of the casserole. (Variations: egg whites or a mix of eggs and liquid egg whites.)
• Sour cream: Adds creaminess and a slight tang. (Variations: Greek yogurt or heavy cream.)
• Milk: Helps create a fluffy texture. (Variations: unsweetened almond milk, heavy cream, or coconut milk.)
• Yellow and Red bell peppers: Adds a mild sweetness, color and flavor. (Variations: any color bell pepper, diced tomatoes, mushrooms, fresh spinach, broccoli, kale, and/or zucchini.)
• Green onions: Adds mild onion flavor without being overpowering. (Variations: chives or diced white onion.)
• Cheddar cheese: Melty, cheesy goodness. (Variations: Monterey Jack, mozzarella, or pepper jack.)
• Salt: Enhances all the flavors. (Variations: seasoned salt or garlic salt.)
• Black pepper: Adds a hint of spice 

How to Make Low Carb Breakfast Casserole

This easy recipe comes together quickly with just a few simple ingredients. The full recipe card is below, but here’s a brief summary. 

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray. Prepare your vegetables and set aside. 
2. Heat a large skillet over medium-high heat and cook ground beef, breaking into small pieces until browned. Drain grease and set aside. You could also use another protein, such as sausage, turkey sausage, ham, or ground chicken.
3. In a large mixing bowl, whisk together large eggs, sour cream, milk, cheese, and salt and pepper until combined. 
4. Sautee veggies in the same skillet. We like to use red bell pepper, yellow bell pepper, and onion, but you could use other vegetables too.  Set aside
5. Add ground beef and vegetables to bowl with egg mixture, stir to combine. Pour into greased 9×13″ pan
6. Bake until the eggs are cooked through. That’s it!

Recipe Tips for the Best Breakfast Casserole

• Let the casserole rest before slicing—it helps it hold together.
• Drain the beef well to avoid excess grease in the casserole.
• Add more veggies if you like a heartier dish—spinach, mushrooms, or zucchini work great!
• Adjust the cheese to your preference—more cheese makes it extra indulgent.

Can I make this egg breakfast casserole ahead of time?

Yes! This egg breakfast casserole recipe is ideal for meal-prepping. Here’s what you need to know: 

• Make One Day Ahead: Prepare as directed, but store the egg, veggie and ground beef mixture in a mixing bowl or a prepared baking dish overnight. Cover and store unbaked in the refrigerator or overnight for up to one day. Bake in the morning according to recipe instructions.
• Freeze before baking: Prepare as directed. Once assembled, cover in plastic wrap, and then cover again in aluminum foil (over the plastic wrap). Freeze for up to 2 months. Allow it to thaw overnight in the refrigerator before baking the next morning according to recipe instructions. 

Storage and Reheat

• Leftovers: will stay fresh in an airtight container in the refrigerator for up to 4 days. You can microwave individual slices to warm them.

• How to reheat: If the casserole is frozen and uncooked, let it thaw first and then bake the low carb breakfast casserole according to the recipe directions. If it’s already cooked and you’re reheating individual servings, you can reheat in the microwave or in the oven. Typically, the oven is much better at reheating than the microwave, which can be drying or leave it watery. 

FAVORITE KITCHEN TOOLS:

• Meat Thermometer
• 9×13″ baking dish

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(Recipe orginally published in June 2019. Updated in February 2025)

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