Introduction
This keto breakfast casserole is the ultimate make-ahead meal, perfectly combining creamy eggs, crispy bacon, and hearty cauliflower rice. You’ll love how the smoky paprika and sharp cheddar cheese create a deeply satisfying flavor. It’s a foolproof way to feed a crowd or prep your breakfasts for the entire week.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 4 cups cauliflower rice (from 1 large head of cauliflower)
- 8 ounces sharp cheddar cheese (shredded, or you can use any cheese that you prefer)
- 1 teaspoon extra virgin olive oil
- 1 bell pepper (diced, red, orange, yellow, green or a combination of peppers)
- 10 eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon smoked paprika
- 1/2 cup heavy whipping cream
- 12 ounces bacon (cooked and crumbled)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Heat the extra virgin olive oil in a skillet over medium heat. Add the diced bell pepper and sauté for 3-4 minutes until slightly softened.
- In a large mixing bowl, whisk together the 10 eggs, heavy whipping cream, salt, pepper, and smoked paprika until smooth.
- To the egg mixture, add the cauliflower rice, sautéed bell pepper, crumbled bacon, and shredded cheddar cheese. Stir until all ingredients are well combined.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
- Let the casserole cool for 5-10 minutes before slicing and serving.
Variations
- Crustless Quiche Style: Pour the mixture into a greased pie dish and bake for a deeper, sliceable quiche presentation.
- Muffin Tin Portions: Divide the mixture into a greased muffin tin for perfectly portioned, grab-and-go breakfast muffins. Reduce baking time to 20-25 minutes.
- Extra Crispy Top: For the last 5 minutes of baking, switch your oven to broil to get a beautifully browned, extra-crispy cheese topping.
- Layered Assembly: For distinct layers, spread the cauliflower rice on the bottom of the dish, then the peppers and bacon, pour the egg mixture over, and top with cheese last.
Tips for Success
- Squeeze excess moisture from thawed or fresh cauliflower rice in a clean kitchen towel to prevent a soggy casserole.
- For the best texture, cook your bacon until very crispy so it retains some bite after baking.
- Let the casserole rest for at least 5 minutes after baking; this allows it to set fully for cleaner slices.
- Taste your egg mixture before adding the salty bacon and cheese, as you may want to slightly adjust the salt.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds, or cover the whole dish with foil and warm in a 350°F oven for 15-20 minutes.
FAQ
Can I use frozen cauliflower rice?
Yes, but it’s crucial to thaw it completely and squeeze out all the excess liquid to avoid a watery casserole.
Can I make this the night before?
Absolutely. Assemble the casserole, cover tightly, and refrigerate overnight. Bake as directed in the morning, adding a few extra minutes if needed.
Can I freeze this casserole?
Yes. Bake and cool completely, then slice and freeze portions for up to 2 months. Thaw in the fridge overnight before reheating.
What can I use instead of bell pepper?
You can simply omit it, or use other low-carb veggies like sautéed mushrooms or spinach (ensure spinach is well-drained).
Why is my casserole watery?
This is almost always due to excess moisture in the cauliflower rice. Be sure to cook and squeeze it thoroughly before mixing.
Is the smoked paprika essential?
It provides a distinct smoky flavor, but you can substitute it with regular paprika, garlic powder, or your favorite dried herbs.
