Breakfast Egg Casserole – an easy and delicious breakfast bake packed with spinach, zucchini, ham, cheddar, tomatoes and goat cheese. Best of all, low carb and keto-friendly and perfect for weekend brunch.
We have eggs for breakfast a lot around here. You can’t beat how easy they are plus, they’re full of nutrients, protein, low carb, paleo and keto-friendly.
While most mornings we’ll warm up one of these mini Breakfast Egg Muffins that we meal-prepped over the weekend. But baking everything into a pretty casserole dish is a great way to fancy up breakfast for a special occasion (hello Mother’s Day 😉)….or when you’re serving a crowd over the weekend.
How to make Breakfast Egg Casserole
For this breakfast 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 Breakfast Casserole?
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 breakfast casserole
The great thing about this breakfast casserole is that they are freezer-friendly. You can meal prep a batch on Sunday and portion it out into individual servings.
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
Breakfast Egg Casserole
- 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.