Low-Carb / Gluten-Free Bacon and Egg Casserole Recipe

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Total Time 50 min
Prep 10 min, Cook 40 min
Yield 6 servings Bacon-Egg Casserole

This Lolw-Carb / Gluten-Free Bacon and Egg Casserole recipe is a nice brunch dish.

I was looking for a way to achieve the "puffiness" of egg casseroles made with bread (Italians call them strata), and I found that including almond meal achieves a lot of the puffiness without the starch-- but I wouldn't necessarily run out and buy almond meal just for this recipe.

It works without it -- the dish has more of a quiche consistency without the almond meal, which is just as delicious.

You can vary the vegetables, or the amounts, or leave them out altogether to suit your tastes or those of your guests.


  • 1/4 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped mushrooms
  • Small amount of oil
  • 2 cups shredded Cheddar cheese
  • 1/2 pound bacon, cooked crisp and crumbled
  • 7 large eggs
  • 2/3 cup milk, unsweetened soy milk, or unsweetened almond milk
  • 1/2 cup almond meal
  • 1 teaspoon dried thyme
  • 1 teaspoon mustard powder
  • Salt and pepper to taste
  • Paprika (optional)


  1. Heat the oven to 350 degrees F.
  2. Sauté 1/4 cup chopped onions, 1 cup chopped green pepper, and 1 cup chopped mushrooms in a little oil until cooked.
  3. In a casserole dish that has been lightly coated with cooking spray, layer the cooked onions, green pepper and mushrooms, 2 cups shredded Cheddar cheese, and 1/2 pound cooked and crumbled bacon.
  4. In a medium bowl, whisk together 7 large eggs, 2/3 cup milk or unsweetened soy milk or unsweetened almond milk, 1/2 cup almond meal (same as almond flour), and 1 teaspoon dried thyme, 1 teaspoon mustard powder, and salt and pepper until well blended. Pour over the top of the ingredients in the casserole dish. Sprinkle with paprika if you want.
  1. Bake for about 30 minutes, or until the center just begins to set or reaches 155 to 160 degrees F. Let sit for 5 to 10 minutes to finish cooking the center.

Nutritional Information: Each of 6 servings (made with unsweetened soy or almond milk) has 3 grams effective carbohydrate plus 2 grams fiber, 20 grams protein, and 295 calories.

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