Keto Breakfast Casserole

  • prep time75 min
  • total time 75 min
  • serves 8 - 10

Everyone will love this colorful, flavor-packed keto breakfast casserole. Luckily, it feeds a crowd! 

63 Ratings
Directions for: Keto Breakfast Casserole


2 Tbsp unsalted butter, at room temperature

1 medium turnip (about 8 oz.), peeled and cut into 1/2-in. dice

1 bag 8-oz. bag of radishes (about 1 bunch), halved if small and quartered if large

¼ medium celeriac (about 4 oz), peeled and cut into 1/2-in. dice

½ tsp ground cumin

Kosher salt and freshly cracked black pepper

1 lbs fresh chorizo, removed from casings

1 small red onion, cut into 1/2-in dice

1 8-oz block Monterey Jack cheese, grated

3 cups packed baby spinach

⅓ cup heavy cream

12 large eggs

sour cream, for serving


1. Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter.

2. Scatter the turnips, radishes and celeriac on a baking sheet. Melt the remaining 1 tablespoon butter and drizzle over the vegetables. Sprinkle with the cumin, 1 teaspoon salt and some pepper and toss to coat the vegetables.

3. Roast, stirring once halfway through, until the vegetables are just tender and beginning to brown, about 12 minutes. Set aside to cool slightly. Reduce the oven temperature to 350°F.

4. Meanwhile, add the chorizo to a large skillet over medium heat and cook, using a wooden spoon to break up any chunks, until cooked through, about 5 minutes. Transfer the chorizo to the prepared baking dish with a slotted spoon and spread in an even layer, leaving the fat from the chorizo in the skillet.

5. Return the skillet to medium heat. Add the onions and a pinch of salt and cook, scraping up any browned chorizo bits from the bottom of the skillet, until the onions begin to soften, about 3 minutes (see Cook's Note).

6. Scatter the onions on top of the chorizo in the baking dish and sprinkle half of the Monterey Jack over the onions. Add the spinach in an even layer on top of the cheese, then distribute the roasted vegetables on top of the spinach.

7. In a large bowl, whisk together the cream, eggs, 1 teaspoon salt and several grinds of pepper. Pour the egg mixture over top of everything in the baking dish. Top with the remaining cheese.

8. Bake until set in the center, 35 to 40 minutes. Let cool for 10 minutes. Top with sour cream before serving.

Tips and Substitutions

Cook’s Note

If the onions do not release enough liquid to bring up the browned chorizo bits, add up to 1/3 cup water a little bit at a time to help scrape them up. Just remember to cook off all the water before continuing. 

Source and Credits

Courtesy of Food Network Kitchen.

Copyright 2018 Television Food Network, G.P. All rights reserved.

See more: Breakfast, Casserole, Eggs/Dairy, Gluten-Free

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