Low carb breakfasts are easier to manage when you can prep them ahead of time. These cozy breakfast casseroles are filling, simple to reheat, and handy for busy mornings. Here are 14 practical recipes to help make your breakfast routine a little easier.
Helpful Tips Before You Start
A few simple prep steps can help your low carb breakfast casseroles turn out well and make busy mornings easier.
Grease the Baking Dish Well
Eggs and cheese can stick, especially around the edges. Lightly grease the dish before adding the ingredients for easier serving and cleanup.
Cook Watery Vegetables First
Mushrooms, spinach, and zucchini release moisture as they cook. Sauté them first and drain off excess liquid to help keep the casserole from turning soggy.
Check Your Dish Size
Use the baking dish size listed in each recipe. A smaller dish can leave the center undercooked, while a larger one may make the casserole bake too quickly and dry out.
Prep Ahead Safely
You can often assemble a casserole the night before and refrigerate it, but check the recipe for specific make-ahead instructions. If baking it straight from the fridge, allow extra time and check that the center is fully set.
Portion and Store Leftovers
Cool leftovers promptly, then refrigerate them in airtight containers. Individual portions are easy to reheat for quick breakfasts during the week.
Sausage, Spinach, and Cauliflower Breakfast Casserole
This cozy casserole pairs savory sausage with tender cauliflower and wilted spinach for a hearty low-carb breakfast. Eggs and cheddar bring everything together, while a little garlic adds warmth without overpowering the other flavors.
It works well for a relaxed weekend brunch or a morning when you want a filling meal ready to portion and reheat. The cauliflower softens as it bakes, and the cheesy egg mixture gives each serving a tender, satisfying texture.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 12 ounces raw breakfast sausage, casings removed
- 3 cups small cauliflower florets
- 2 cups baby spinach
- 6 large eggs
- 1/4 cup heavy cream
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through. Transfer it to the baking dish, leaving any excess fat in the skillet.
- Add the cauliflower florets to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until they begin to soften. Add the spinach and stir until wilted, then spread the vegetables over the sausage in the baking dish.
- In a mixing bowl, whisk the eggs with the heavy cream, garlic powder, salt, and black pepper. Stir in 3/4 cup of the cheddar, then pour the egg mixture evenly over the sausage and vegetables.
- Sprinkle the remaining 1/4 cup cheddar over the top. Bake for 30 to 35 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before cutting into four servings.
Extra Tips
Cut the cauliflower into small, similar-sized florets so it softens evenly before baking. If your sausage releases a lot of fat, drain it before adding the cooked sausage to the dish to keep the casserole from becoming greasy.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Bacon, Cheddar, and Broccoli Egg Casserole
This cozy casserole combines smoky bacon, tender broccoli, sharp cheddar, and fluffy baked eggs in one easy dish. It has plenty of savory flavor, with a creamy center and lightly golden edges.
Bake it ahead for a simple breakfast or brunch, or serve it warm on a relaxed weekend morning. The ingredients are easy to prep, and each slice holds together well for the table.
Serves 4 people.
Ingredients
- 6 large eggs
- ¼ cup milk
- 4 slices bacon, chopped
- 2 cups small broccoli florets
- 1 cup shredded sharp cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Cooking spray
Instructions
- Heat the oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray.
- Cook the chopped bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate. Leave about 1 teaspoon of bacon fat in the skillet.
- Add the broccoli florets to the skillet and cook for 3 to 4 minutes, stirring often, until bright green and just tender. Remove the skillet from the heat.
- Whisk the eggs, milk, salt, and black pepper in a mixing bowl until combined.
- Spread the broccoli and cooked bacon evenly in the prepared baking dish. Sprinkle the cheddar over the top, then pour the egg mixture over everything.
- Bake for 25 to 30 minutes, until the center is set and a knife inserted near the middle comes out clean. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Cut the broccoli into small, even florets so it softens quickly and spreads well through the casserole. For a make-ahead breakfast, cook the bacon and broccoli the night before, then assemble the casserole just before baking so the eggs stay fresh and the broccoli does not release extra moisture.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl, Whisk
Mushroom and Swiss Crustless Quiche Casserole
This cozy casserole pairs tender mushrooms with nutty Swiss cheese in a savory, crust-free egg filling. It is a practical choice for morning prep when you want a warm breakfast without fussing with pastry.
The texture is soft and set, with golden edges and plenty of earthy mushroom flavor. Serve it for a relaxed weekend breakfast or portion it out for weekday mornings.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 large eggs
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- 1 cup shredded Swiss cheese
- 2 tablespoons chopped fresh chives
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the mushrooms, salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the mushrooms are tender and their released liquid has mostly evaporated. Set aside to cool slightly.
- In a mixing bowl, whisk the eggs, milk, and Dijon mustard until combined. Stir in the Swiss cheese and chopped chives.
- Spread the cooked mushrooms evenly in the prepared baking dish. Pour the egg mixture over them.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Cook the mushrooms until their pan liquid has mostly evaporated so the casserole sets without becoming watery. You can cook them ahead and refrigerate them, then assemble and bake the casserole in the morning.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Mexican Chorizo and Pepper Breakfast Casserole
This cozy casserole brings together savory Mexican chorizo, sweet bell peppers, and tender eggs with a golden layer of melted cheese. It has plenty of warm, gently spicy flavor without needing a long list of ingredients.
Bake it for a relaxed weekend breakfast or prepare it ahead for easy morning meals. Each serving is hearty, with a soft egg center and colorful peppers in every bite.
Serves 4 people.
Ingredients
- 8 ounces Mexican chorizo, casings removed if needed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 8 large eggs
- ¼ cup milk
- 1 cup shredded Monterey Jack cheese, divided
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Place a large skillet over medium heat. Add the chorizo and cook, breaking it into small pieces, until browned and cooked through, about 6 to 8 minutes.
- Add the diced red and green bell peppers to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until they begin to soften. Spoon off excess rendered fat if needed.
- In a mixing bowl, whisk the eggs with the milk, salt, and black pepper. Stir in half of the shredded Monterey Jack cheese.
- Spread the chorizo and peppers evenly in the prepared baking dish. Pour the egg mixture over them, then sprinkle the remaining cheese on top.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro and serve.
Extra Tips
For a milder casserole, choose a mild Mexican chorizo and remove more of the rendered fat before adding the peppers. You can assemble the dish the night before, cover it, and refrigerate it, then bake it in the morning until the center is set, allowing a little extra baking time if it is cold from the fridge.Course: Breakfast Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Smoked Salmon and Asparagus Breakfast Casserole
Smoked salmon, tender asparagus, and fluffy baked eggs make this casserole a cozy low-carb breakfast with a savory, lightly smoky flavor. Cream cheese and fresh dill add a creamy, bright finish without making the dish feel heavy.
It works well for a relaxed weekend breakfast or a morning when you want an easy meal to share. Prep the asparagus and egg mixture ahead, then bake the casserole fresh for the best texture.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 6 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 ounces cream cheese, cut into small cubes
- 4 ounces smoked salmon, torn into bite-size pieces
- 2 tablespoons chopped fresh dill
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish with a little of the olive oil.
- Warm the remaining olive oil in a skillet over medium heat. Add the asparagus and cook for 3 to 4 minutes, stirring occasionally, until just tender-crisp. Spread it in the prepared baking dish.
- In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth. Stir in the chopped dill.
- Scatter the smoked salmon and cream cheese cubes over the asparagus. Pour the egg mixture evenly into the dish.
- Bake for 25 to 30 minutes, until the center is set and the edges are lightly golden. Let the casserole rest for 5 minutes before cutting into portions.
Extra Tips
Keep the asparagus slightly crisp after sautéing so it stays tender rather than soft in the baked casserole. For a milder dill flavor, use 1 tablespoon in the egg mixture and save the other tablespoon to sprinkle over the casserole just before serving.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl, Whisk
Chicken, Pesto, and Zucchini Breakfast Bake
This low-carb breakfast bake combines tender chicken and zucchini with fragrant pesto and a fluffy, cheesy egg base. It is a hearty way to use cooked chicken and makes a cozy option for a relaxed weekend breakfast.
The zucchini keeps each slice moist, while the pesto adds a bright, herby flavor. Bake it ahead for morning prep, then reheat individual portions when you want a filling breakfast.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 2 medium zucchini, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cooked chicken breast, shredded or diced
- 8 large eggs
- 1/3 cup heavy cream
- 1/3 cup basil pesto
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced zucchini, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the zucchini softens and some of its moisture cooks off.
- Spread the cooked zucchini and chicken evenly in the prepared baking dish.
- In a mixing bowl, whisk the eggs with the heavy cream and pesto until combined. Stir in the mozzarella, then pour the egg mixture over the chicken and zucchini. Sprinkle the Parmesan over the top.
- Bake for 30 to 35 minutes, until the center is set and the top is lightly golden. Let the bake rest for 5 minutes before slicing.
Extra Tips
Cooking off some of the zucchini’s moisture helps the egg bake set without becoming watery. For easy morning prep, bake it ahead, refrigerate it once cooled, and reheat individual slices until warmed through.Course: Breakfast Cuisine: Italian Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Turkey Sausage and Spaghetti Squash Breakfast Casserole
This cozy casserole pairs savory turkey sausage with tender strands of spaghetti squash and eggs. A little cheddar adds a creamy, satisfying finish without making the dish feel heavy.
It works well for morning meal prep or a relaxed weekend breakfast. The squash gives each slice a soft, lightly sweet texture, while the sausage, spinach, and cheese bring plenty of savory flavor.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- 12 ounces ground turkey sausage
- 1 cup chopped yellow onion
- 2 cups baby spinach
- 6 large eggs
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese, divided
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Heat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the cut sides with the olive oil, place them cut-side down on a baking sheet, and roast until the flesh is tender, about 35 to 45 minutes.
- Let the squash cool enough to handle. Use a fork to pull the flesh into strands, then place the strands in a clean kitchen towel and gently squeeze out excess moisture. Reduce the oven temperature to 375°F.
- While the squash cools, cook the turkey sausage in a large skillet over medium heat, breaking it into small pieces as it browns. Add the onion and cook until softened. Stir in the spinach and cook just until wilted.
- In a large bowl, whisk the eggs with the heavy cream, garlic powder, black pepper, and salt. Stir in the squash strands, sausage mixture, and ¾ cup of the cheddar.
- Spread the mixture in a greased 8-inch square baking dish. Sprinkle the remaining ¼ cup cheddar over the top. Bake at 375°F until the center is set and the top is lightly golden, about 30 to 35 minutes. Let it rest for 5 minutes before slicing.
Extra Tips
Squeezing moisture from the squash helps the casserole set instead of turning watery. For morning prep, roast and shred the squash ahead, then refrigerate it until you are ready to mix and bake the casserole.Course: Breakfast Cuisine: American Equipment: Baking Sheet, Large Skillet, Large Bowl, 8-inch Square Baking Dish
Greek Feta, Olive, and Roasted Vegetable Egg Casserole
Roasted zucchini, red bell pepper, and red onion give this casserole a cozy, savory base, while feta and Kalamata olives add a tangy, briny bite. Eggs bring everything together in a hearty bake that keeps its flavor without relying on bread or potatoes.
This low-carb breakfast is handy for morning prep, weekend brunch, or a simple breakfast-for-dinner. Roast the vegetables ahead, then assemble and bake when you’re ready for a warm casserole with tender vegetables and lightly set eggs.
Serves 4 people.
Ingredients
- 1 medium zucchini, cut into ½-inch pieces
- 1 red bell pepper, diced
- ½ small red onion, cut into wedges
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 6 large eggs
- ¼ cup milk
- ½ cup crumbled feta cheese
- ⅓ cup pitted Kalamata olives, halved
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 425°F. Line a baking sheet with parchment paper. Add the zucchini, red bell pepper, and red onion. Drizzle with olive oil, then sprinkle with oregano, salt, and black pepper. Toss to coat and spread the vegetables in an even layer.
- Roast the vegetables for 18 to 22 minutes, stirring once halfway through, until tender and lightly browned. Let them cool slightly. Reduce the oven temperature to 375°F.
- Grease an 8-inch square baking dish. Spread the roasted vegetables evenly in the dish, then scatter the Kalamata olives over them.
- In a bowl, whisk the eggs and milk until combined. Stir in half of the feta, then pour the egg mixture over the vegetables and olives. Sprinkle the remaining feta over the top.
- Bake for 22 to 28 minutes, until the center is set and a knife inserted near the middle comes out clean. Let the casserole rest for 5 minutes, then sprinkle with parsley before serving.
Extra Tips
For easier morning prep, roast the vegetables a day ahead and refrigerate them until you’re ready to assemble the casserole. If your olives or feta are especially salty, taste them before adding extra salt to the vegetables. Cool leftovers promptly and refrigerate in a covered container, then reheat individual portions gently until warm.Course: Breakfast Cuisine: Mediterranean Equipment: Baking Sheet, Parchment Paper, 8-inch Square Baking Dish, Mixing Bowl, Whisk
Reuben-Inspired Corned Beef and Cabbage Breakfast Casserole
This low carb breakfast casserole brings together the savory flavors of a Reuben with eggs, tender cabbage, corned beef, Swiss cheese, and a tangy sauerkraut layer. It skips the bread but keeps the hearty, comforting feel.
Make it ahead for a relaxed weekend breakfast or serve it for a simple brunch. The eggs bake up soft and fluffy, while the corned beef and Swiss add richness and the sauerkraut gives each bite a bright, tangy finish.
Serves 4 people.
Ingredients
- 1 tablespoon unsalted butter
- 3 cups thinly sliced green cabbage
- 1 cup chopped cooked corned beef
- 1/2 cup drained sauerkraut
- 6 large eggs
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1 cup shredded Swiss cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish with the butter.
- Spread the sliced cabbage in the baking dish. Scatter the chopped corned beef and drained sauerkraut evenly over the cabbage.
- In a mixing bowl, whisk the eggs, heavy cream, Dijon mustard, and black pepper until combined. Pour the egg mixture over the cabbage and corned beef.
- Sprinkle the shredded Swiss cheese evenly over the top. Bake for 30 to 35 minutes, until the eggs are set in the center and the cheese is lightly golden.
- Let the casserole rest for 5 minutes, then sprinkle with chopped parsley before serving.
Extra Tips
Drain the sauerkraut well so it adds tang without making the casserole watery. For make-ahead prep, assemble the cabbage, corned beef, and sauerkraut in the baking dish, then whisk and add the egg mixture just before baking. Refrigerate leftovers and reheat individual portions until warm.Course: Breakfast Cuisine: American Equipment: 2-quart Baking Dish, Mixing Bowl, Whisk
Ham, Leek, and Gruyère Breakfast Casserole
This low carb casserole pairs savory ham with tender leeks and nutty Gruyère in a soft, custardy egg bake. It has plenty of flavor without needing bread or potatoes.
Prepare it for a relaxed weekend breakfast or portion it out for morning meals during the week. The cheese melts through the eggs, while the leeks add a mild sweetness that balances the salty ham.
Serves 4 people.
Ingredients
- 1 tablespoon unsalted butter
- 1 medium leek, white and light green parts only, thinly sliced and rinsed well
- 1 cup diced cooked ham
- 6 large eggs
- ½ cup heavy cream
- 1 cup shredded Gruyère cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh chives
Instructions
- Heat the oven to 350°F. Grease an 8-inch square baking dish.
- Melt the butter in a skillet over medium heat. Add the sliced leek and cook for 5 to 7 minutes, stirring often, until softened. Transfer it to a plate and let it cool slightly.
- In a mixing bowl, whisk the eggs, heavy cream, salt, and black pepper until combined. Stir in the cooked leek, diced ham, and ¾ cup of the shredded Gruyère.
- Pour the egg mixture into the prepared baking dish. Sprinkle the remaining ¼ cup Gruyère over the top.
- Bake for 30 to 35 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes, then sprinkle with chopped chives before serving.
Extra Tips
Rinse the sliced leek thoroughly to remove any grit between its layers, and let it cool before adding it to the eggs so the mixture stays smooth. For make-ahead breakfasts, refrigerate cooled portions in a covered container and reheat gently until warmed through.Course: Breakfast Cuisine: French Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl, Whisk
Italian Sausage and Eggplant Breakfast Casserole
This cozy breakfast casserole pairs savory Italian sausage with tender eggplant and fluffy baked eggs. A little mozzarella and Parmesan bring a rich, lightly browned finish.
It works well for a relaxed weekend breakfast or morning meal prep. The sausage adds plenty of flavor, while the eggplant softens in the oven and keeps each serving hearty without bread.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium eggplant, cut into ½-inch cubes
- ½ teaspoon salt
- ½ pound Italian sausage, casings removed
- ¼ teaspoon black pepper
- 6 large eggs
- ¼ cup heavy cream
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 2 tablespoons chopped fresh basil
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the eggplant and salt. Cook for 8 to 10 minutes, stirring occasionally, until the cubes are tender and lightly browned. Transfer the eggplant to the baking dish.
- Add the sausage to the same skillet. Break it into small pieces and cook until browned and fully cooked. Season with the black pepper, then spread the sausage over the eggplant.
- Whisk the eggs and heavy cream in a bowl until combined. Stir in the mozzarella and half of the Parmesan. Pour the egg mixture evenly over the sausage and eggplant, then sprinkle the remaining Parmesan on top.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes, then scatter the fresh basil over it before serving.
Extra Tips
Cut the eggplant into evenly sized cubes so they soften at the same rate, and cook off excess moisture in the skillet before adding them to the dish. For meal prep, portion the cooled casserole into containers and reheat gently until warmed through. Add the basil after reheating to keep its fresh flavor.Course: Breakfast Cuisine: Italian Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Buffalo Chicken and Cauliflower Breakfast Casserole
Buffalo chicken brings a spicy, tangy kick to this cozy breakfast casserole, while cauliflower keeps it hearty without making it feel heavy. Eggs and cheddar bind everything together for a tender center and a lightly golden top.
It’s a handy choice for morning meal prep, brunch, or a savory breakfast that can be reheated on a busy day. Adjust the hot sauce to suit your preferred level of heat.
Serves 4 people.
Ingredients
- 2 cups small cauliflower florets
- 1 teaspoon olive oil
- 1 cup cooked, shredded chicken
- 3 tablespoons buffalo hot sauce
- 6 large eggs
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons sliced green onions
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Place the cauliflower florets in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave for 3 to 4 minutes, until just tender. Drain well and pat dry so the casserole does not become watery.
- Toss the cooked chicken with the buffalo hot sauce until evenly coated.
- In a bowl, whisk the eggs with the heavy cream, salt, and black pepper. Stir in ¾ cup of the cheddar and the sliced green onions.
- Spread the cauliflower and buffalo chicken in the prepared baking dish. Pour the egg mixture over them, then sprinkle the remaining ¼ cup cheddar on top.
- Bake for 30 to 35 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
For a milder casserole, use 2 tablespoons of buffalo hot sauce, or add another tablespoon for more heat. Drying the cauliflower well helps the eggs set cleanly, and the sliced green onions add a fresh finish when the casserole is served warm.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Microwave-Safe Bowl, Mixing Bowl, Whisk
Crab, Spinach, and Artichoke Breakfast Casserole
This cozy casserole brings together sweet crab, tender spinach, and tangy artichoke hearts in a creamy, savory egg base. A little Parmesan and garlic give it the familiar flavor of spinach-artichoke dip, with a satisfying breakfast twist.
It works well for a relaxed weekend brunch or a morning when you want to prep breakfast ahead. The center bakes up soft and custardy, while the top turns lightly golden.
Serves 4 people.
Ingredients
- 6 large eggs
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups baby spinach, roughly chopped
- 1 garlic clove, minced
- 1 cup canned artichoke hearts, drained and chopped
- 8 ounces lump crabmeat, picked over for shells and gently patted dry
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a skillet over medium heat. Add the spinach and garlic, then cook for 2 to 3 minutes, stirring, until the spinach wilts. Set aside to cool slightly.
- In a mixing bowl, whisk the eggs, heavy cream, salt, and black pepper until combined.
- Spread the spinach mixture and chopped artichoke hearts across the baking dish. Scatter the crabmeat evenly over the top, taking care not to break up the lumps too much.
- Pour the egg mixture into the dish. Sprinkle the mozzarella and Parmesan evenly over the casserole.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden. Let it rest for 5 minutes before cutting into portions.
Extra Tips
Pat the crab and artichoke hearts dry so excess moisture does not make the casserole watery. For a make-ahead breakfast, cook the spinach and garlic, chop the artichokes, and pick over the crab the night before, then assemble and bake in the morning.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl, Whisk
Southwestern Beef and Avocado Egg Casserole
This Southwestern Beef and Avocado Egg Casserole brings seasoned ground beef, bell pepper, green chiles, and cheese together in a hearty baked egg dish. Creamy avocado added after baking gives each serving a fresh contrast to the savory, gently spiced filling.
It works well for a cozy weekend breakfast or for preparing individual portions ahead for busy mornings. The casserole slices easily once it rests, making it simple to serve warm at the table.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/2 cup diced red bell pepper
- 1/4 cup diced yellow onion
- 1/4 cup canned diced green chiles, drained
- 6 large eggs
- 1/4 cup heavy cream
- 1 cup shredded Monterey Jack cheese, divided
- 1 medium avocado, diced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef, cumin, smoked paprika, chili powder, 1/4 teaspoon of the salt, and black pepper. Cook, breaking up the beef, until browned and cooked through.
- Add the red bell pepper and yellow onion to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the drained green chiles, then remove the skillet from the heat.
- In a mixing bowl, whisk together the eggs, heavy cream, and remaining 1/4 teaspoon salt. Stir in 3/4 cup of the Monterey Jack cheese.
- Spread the beef mixture evenly in the prepared baking dish. Pour the egg mixture over it, then sprinkle the remaining 1/4 cup cheese on top.
- Bake until the center is set and the edges are lightly golden, about 25 to 30 minutes. Let the casserole rest for 5 minutes, then top with the diced avocado and chopped cilantro before serving.
Extra Tips
For easier morning prep, cook the beef and vegetable mixture ahead and refrigerate it separately from the egg mixture, then assemble and bake when ready. Add the avocado just before serving so it stays fresh and creamy.Course: Breakfast Cuisine: Southwestern Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
