Vondonkey’s Keto Breakfast Casserole (6.4 carbs per slice)


4 slices Lewis keto bread (Walmart), cut into crouton-sized cubes (I sprayed the cubes with olive oil and lightly sprinkled with garlic herb seasoning)

1 pound bacon, fried, drained, crumbled

1 pound breakfast sausage, fried, drained, crumbled

1 small sweet onion, sautéed in bacon grease (if desired)

2 cups sharp cheddar cheese, shredded

8 eggs

1 cup heavy whipping cream

1 cup whole milk (or coconut milk, etc., or omit milk and use 2 cups of heavy whipping cream for fewer carbs)

1 teaspoon ground mustard

1/2 teaspoon creole seasoning (I used Johnny Chachere’s)

1 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder


Place the cubed bread in the bottom of a greased 9×13-inch baking dish.

Sprinkle evenly over bread: sausage and bacon, then onion, and top with cheese

Thoroughly mix eggs, whipping cream, milk and spices, then pour over other ingredients

Bake at 325 degrees for 30-40 minutes


Eggs 4, Onion 24, Milk 11, Cheese 12, Heavy cream 0, Bacon 0, Sausage 0 = 51 for entire casserole (6.4 carbs per serving if cut into 8 pieces)


Of course, for stricter keto eating, you can omit the milk and onions, and use 2 full cups of whipping cream to reduce the carbs to 16 for the entire recipe (2 net carbs per 1/8 slice). You could also add spinach, or use 2 lbs of bacon or 2 lbs of sausage. There are LOTS of options for this recipe!

This casserole can be prepared ahead of time and kept in the refrigerator over night. If it is chilled, you may need to increase the baking time.

ENJOY! It’s very yummmmmmy!


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