Cheesy Keto Breakfast Bake Recipes

CHEESY KETO BREAKFAST BAKE

Cheesy Keto Breakfast Bake image

This kale and cheese-studded breakfast bake is as delicious when warm as it is when room temperature. Choose a high-quality fresh sausage with some spices as a shortcut flavor booster.

Provided by norasingley

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1/2 large onion, roughly chopped (about 2 cups)
10 ounces loose sausage, from about 2 large links
kosher salt & freshly ground black pepper
3 cups tightly packed curly kale, roughly chopped (from 3-4 stalks)
1/3 cup low sodium chicken broth or 1/3 cup water
8 large eggs
2 tablespoons heavy cream
4 sprigs thyme, leaves only
3 ounces coarsely grated cheddar cheese (about 1 cup)
12 cherry tomatoes (about 3/4 cup)

Steps:

Preheat oven to 375 degrees. Grease a 9" deep dish pie plate with butter and set aside.
Melt butter in a large skillet over medium high. When foaming subsides, add onion and sausage, season with salt and pepper, and saute, breaking up sausage with a spoon, until onion is translucent and sausage begins to brown, about 7 minutes.
Add kale and chicken stock or water and cook, stirring to deglaze the bottom of pan, until liquid is nearly evaporated kale is wilted, about 2 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk to combine eggs and cream. Season lightly with salt and pepper and add thyme and reserved sausage mixture. Transfer to prepared pie plate. Distribute cheese and tomatoes over the top and transfer to oven. Bake until puffed and lightly golden, about 25-30 minutes.
Remove from oven and let cool slightly before cutting into pieces and serving.

Nutrition Facts : Calories 577.4, Fat 46.1, SaturatedFat 20, Cholesterol 461, Sodium 954.5, Carbohydrate 11.9, Fiber 1.9, Sugar 2.7, Protein 29.3

KETO CHEESY BACON AND EGG CUPS

Keto Cheesy Bacon and Egg Cups image

These simple 3-ingredient egg cups can be made ahead of time for a grab-and-go breakfast that fits into your keto and low-carb lifestyle. Try different cheeses like pepper Jack or smoked Gouda for a change of pace. This works best with regular bacon, as thick-cut won't cook up as well. This recipe can easily be doubled.

Provided by France C

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 35m

Yield 6

Number Of Ingredients 4

Ingredients

6 slices bacon
nonstick cooking spray
5 eggs
½ cup shredded sharp Cheddar cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
Place slices of bacon on the prepared baking sheet.
Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
Spray 6 cups of a muffin pan with cooking spray.
Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
Bake in the oven until eggs are set, 13 to 15 minutes.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 0.6 g, Cholesterol 177.2 mg, Fat 11.8 g, Protein 11.5 g, SaturatedFat 5 g, Sodium 341.5 mg, Sugar 0.4 g

CHEESY CAULIFLOWER BREAKFAST CASSEROLE

Cheesy Cauliflower Breakfast Casserole image

I love finding new ways to add veggies to my meals. This cauliflower breakfast casserole swaps in riced cauliflower for the usual hash browns to make it not only keto-friendly but also a real crowd-pleasing addition to the brunch rotation. -Robyn Warren, Lakeway, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 pound bacon strips, chopped
1 cup chopped sweet onion
1/2 large sweet red pepper, chopped
1/2 large green pepper, chopped
9 large eggs, lightly beaten
1-1/2 cups whole-milk ricotta cheese
4 cups frozen riced cauliflower, thawed
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving., Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 307 calories, Fat 22g fat (11g saturated fat), Cholesterol 194mg cholesterol, Sodium 534mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

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