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4 from 7 votes

Low Carb Hashbrown Breakfast Casserole

Prep Time 20 minutes
Cook Time 1 hour
Servings 12 servings
Calories 266kcal
Author Brenda Bennett/Sugar-Free Mom

Ingredients

  • 1 pound bacon cut into pieces
  • ½ cup diced onion
  • 1 cup diced red bell pepper
  • 12 ounces daikon radish shredded
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 12 large eggs
  • 1 cup heavy cream
  • 8 ounces cheddar cheese shredded, divided

Instructions

  • Grease a 13 by 9 in baking dish. Set aside.
  • Place you bacon in a 12 inch skillet and cook over medium high heat until crisp. Remove to a paper towel lined plate.
  • In the same skillet, add the onion, pepper, and radish, and cook over medium high heat for about 5 minutes, stirring occasionally. Sprinkle in salt and pepper.
  • Whisk the eggs and cream together in a large bowl. Set aside.
  • Spread half the vegetables into the dish. Sprinkle half of the cheese over the vegetables. Sprinkle half the bacon over the cheese. Spread remaining vegetables over bacon.
  • Pour the egg mixture on top. Cover and refrigerate 8 hours or overnight.
  • When you're ready to bake; Preheat your oven to 325 degrees F. Uncover and bake 50-60 minutes or until a thermometer in the center registers 160 degrees F.
  • Sprinkle remaining cheese and bacon over the top and bake 3-5 minutes more or until cheese is nicely melted, top is puffed and bacon is crispy.
  • Allow to cool for about 10 minutes before slicing into 12 pieces.
  • Store leftovers covered in the refrigerator for up to 3 days.

Notes

Net Carbs: 2g

Nutrition

Serving: 1serving | Calories: 266kcal | Carbohydrates: 3g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 599mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 849IU | Vitamin C: 23mg | Calcium: 175mg | Iron: 1mg