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Keto Bacon and Mushroom Breakfast Casserole

Breakfast made easy. Cook up this keto casserole on Sunday and you’re all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go. Did we mention bacon (and mushrooms)?

4 servings

Ingredients

  • 170 g mushrooms, in quarters
  • 280 g bacon, diced
  • 28 g butter
  • 8 eggs
  • 240 ml heavy whipping cream
  • 300 ml (140 g) shredded cheddar cheese
  • 1 tsp onion powder
  • salt and pepper

Instructions

  1. Preheat the oven to 200°C.
  2. Fry the bacon and mushrooms in butter in a skillet over medium-high heat until golden brown. Season with salt and pepper to taste.
  3. Place contents of the skillet in a greased baking dish.
  4. Add remaining ingredients to a medium-sized bowl and whisk to combine. Season with salt and pepper.
  5. Pour egg mixture over the bacon and mushrooms and bake in the oven for 30-40 minutes or until golden brown on top and set in the middle. Cover with a piece of aluminium foil if the top of the casserole is at risk of burning before it’s cooked through.