Easy Keto Christmas Breakfast Casseroles Ready in the Morning

Christmas morning should smell like coffee, cinnamon, and something bubbly in the oven, not stress and last-minute fast food. With easy keto Christmas breakfast casseroles, you prep the night before, you can wake up, preheat the oven, and get breakfast on the table with almost no work.

In this post, keto, low-carb, and sugar-free means simple swaps that still taste like the holidays. Think low-carb bread in place of regular bread, cauliflower instead of hash browns when you want fewer carbs, and sugar-free sweeteners for the cozy, sweet bakes.

You’ll get clear ingredient lists with exact measurements, step-by-step directions, and make-ahead tips for each casserole. Pick one that fits your family, stash it in the fridge tonight, and let tomorrow morning feel slower.

Keto make-ahead basics so your casserole bakes up perfect in the morning

Keto breakfast casseroles are make-ahead friendly by nature, but the details matter. When you swap out bread, potatoes, and sugar, the pan can go from cozy to watery or oddly dry fast. The goal is simple: set it up on Christmas Eve so it bakes evenly in the morning, slices clean, and tastes like you meant it.

A good keto make-ahead casserole has three things working together: a sturdy base, a well-seasoned filling, and the right amount of custard (eggs plus dairy). Get those right, and the oven does the rest while you drink coffee.

Easy keto swap guide for bread, biscuits, potatoes, and sugar

Use these go-to swaps across most Christmas breakfast casseroles, whether you’re making a savory egg bake or a sweet French toast-style casserole.

Bread cubes (for strata and French toast bakes): Use low-carb bread and cube it, then let it sit out 30 to 60 minutes to dry. Keto bread is often softer, so drying helps it hold up overnight.
Biscuits (for biscuit bakes): Use keto biscuits (homemade or store-bought) and cut into bite-size pieces. If they’re very tender, bake them lightly first so they don’t dissolve into the custard.
Potatoes and hash browns: Swap in riced cauliflower (thawed and squeezed dry) for hash browns. If you still want the classic potato feel, use a smaller amount of hash browns and bulk it up with cauliflower to keep carbs lower.
Sugar (custards, streusel, glazes, toppings): Use sugar-free sweeteners that bake well, like a granular monk fruit blend or erythritol blend. For powdered sugar vibes, use a powdered version for glazes and quick “snow” on top.

A quick label-reading habit saves a lot of hidden carbs. Look at serving size first, then check total carbs and added sugars.

Breakfast sausage: Many brands add sugar or fillers. Check for words like dextrose, corn syrup, brown sugar, and maple. Also watch the carb count per serving because it adds up fast in a 9-by-13 pan.
Dried cranberries: Most are sweetened. If you want that holiday tart pop, buy unsweetened (harder to find) or use a much smaller amount. Chopped pecans plus a few cranberries can still feel festive without loading the dish.
Sauces and add-ins: Salsa, ketchup, BBQ sauce, and “maple” syrups can sneak in sugar. Choose no sugar added or sugar-free, and still check the label because carbs vary a lot by brand.

Overnight prep, bake times, and doneness checks (no guesswork)

Make-ahead keto casseroles are easy, but they need a simple rhythm. Think of it like setting out your clothes the night before. A few minutes now makes the morning smooth.

Here’s a no-stress timeline that works for most overnight Christmas breakfast casseroles:

Christmas Eve assembly (8 to 24 hours ahead): Build the casserole, pour the egg mixture (or custard) over it, press down gently, then cover tight and refrigerate.
Rest before baking (20 to 30 minutes): Set the dish on the counter while the oven heats. This helps it bake evenly, and it’s gentler on glass or ceramic dishes.
Bake (most common ranges): Plan for 325°F to 375°F, depending on how thick and rich the casserole is.

A general temperature guide (use it as a starting point, then rely on doneness checks):

325°F: Great for thicker, extra-cheesy, or high-dairy casseroles that need more time to set without over-browning.
350°F: The “safe middle” for most egg casseroles and keto breakfast bakes.
375°F: Best when the casserole is thinner, or you want more browning on top.

Doneness checks that actually work:

Center set: The middle should look set, not glossy or sloshy. A slight jiggle is fine, liquid is not.
Knife test: Insert a knife near the center. It should come out mostly clean (a little moisture is okay, wet egg is not).
Temperature: If you use a thermometer, aim for about 165°F in the center for egg-based casseroles.

If the top browns too fast, don’t panic. Loosely tent with foil and keep baking until the center catches up. This is common with casseroles that have cheese or sweetener on top, since both can brown quickly.

Savory keto Christmas breakfast casseroles you can prep on Christmas Eve

If you want Christmas morning to feel easy, savory keto breakfast casseroles are the move. You do the browning, chopping, and whisking on Christmas Eve, then the fridge does the “marinating” while you sleep. In the morning, you just bake.

These are built to work with keto swaps that hold their texture (think cauliflower, low-carb bread, keto biscuits, and rich egg custards). A little prep now means neat slices, bold flavor, and a breakfast that doesn’t feel like a compromise.

Sausage, Cranberry, and Biscuit Breakfast Bake (keto, sugar free)

This one hits that holiday sweet-and-savory combo without the sugar crash. The key is using keto biscuits that can handle an overnight soak, plus sugar-free cranberries (or fresh cranberries with sweetener).

Ingredients (exact):

1 pound breakfast sausage, cooked and drained
8 keto biscuits (about 12 ounces total), cut into 1-inch pieces
1 1/2 cups shredded cheddar cheese
1/3 cup sugar free dried cranberries
8 large eggs
1 1/2 cups heavy cream (or 1 cup heavy cream plus 1/2 cup unsweetened almond milk)
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
cooking spray or 1 tablespoon butter for greasing

Directions:

Grease a 9×13 baking dish with cooking spray or butter.
Add the biscuit pieces in an even layer.
Top with cooked sausage, cheddar cheese, and sugar-free dried cranberries.
In a bowl, whisk eggs, heavy cream, thyme, salt, and black pepper.
Pour the egg mixture over the casserole, then press lightly so the biscuits soak.
Cover and chill 8 to 24 hours.
In the morning, let the casserole rest on the counter for 20 minutes while the oven heats.
Bake at 350 degrees F for 35 to 45 minutes, until the center is set.
Rest for 10 minutes before slicing.

If the biscuits brown too fast, tent with foil and keep baking.

Christmas Breakfast Sausage Casserole (classic keto version, no bread)

This is the “everyone eats it” option. Instead of bread, you use riced cauliflower as the base, which keeps the casserole hearty but not heavy. Squeezing the cauliflower dry is what makes it slice clean.

Ingredients:

1 pound breakfast sausage, cooked and drained
3 cups frozen riced cauliflower, thawed and squeezed dry
1 cup diced bell pepper
1/2 cup diced onion
2 cups shredded cheddar
10 large eggs
1 cup cottage cheese
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Directions:

Grease a 9×13 dish with cooking spray.
Spread the cauliflower evenly in the bottom.
Add sausage, bell pepper, and onion in an even layer.
Sprinkle cheddar over the top.
Whisk eggs, cottage cheese, heavy cream, Dijon mustard, garlic powder, salt, and pepper.
Pour over the casserole. Cover and chill overnight.
Bake at 350 degrees F for 40 to 50 minutes, until set.
Rest 10 minutes, then slice.

Smoked Salmon Breakfast Casserole (keto, brunch worthy)

This feels fancy without a lot of effort. Spinach and Swiss give it structure, and smoked salmon adds big flavor in a small amount. Blotting the salmon helps you avoid extra moisture.

Ingredients:

6 ounces smoked salmon, chopped
2 cups baby spinach, chopped
1/2 cup sliced green onions
1 1/2 cups shredded Swiss cheese
10 large eggs
1 1/4 cups heavy cream
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter for greasing

Directions:

Grease a 9×13 dish with butter (or use an 8×11 for thicker pieces).
Layer spinach, smoked salmon, green onions, and Swiss cheese.
Whisk eggs, heavy cream, dill, salt, and pepper.
Pour over the layers. Cover and chill overnight.
Bake at 350 degrees F for 30 to 40 minutes (for a thicker pan, bake 40 to 45 minutes).
Rest 10 minutes before serving.

Quick fix: blot the salmon with a paper towel before chopping to keep the casserole from turning watery.

Ham and Cheese Overnight Breakfast Casserole (keto, no bread)

This is a smart use of leftover holiday ham. Cauliflower plus extra eggs gives you a firmer slice, and cottage cheese makes it tender without needing bread.

Ingredients:

2 cups diced cooked ham
3 cups frozen riced cauliflower, thawed and squeezed dry
2 cups shredded cheddar or Colby Jack
10 large eggs
1 cup cottage cheese
1/2 cup heavy cream
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Directions:

Grease a 9×13 dish with cooking spray.
Spread cauliflower evenly in the pan.
Add ham and cheese on top.
Whisk eggs, cottage cheese, heavy cream, parsley, garlic powder, salt, and pepper.
Pour into the dish. Cover and chill overnight.
Bake at 350 degrees F for 40 to 50 minutes.
Rest 10 minutes before slicing.

Cheesy Amish Breakfast Casserole (keto friendly twist)

You still get that cozy, cheesy Amish-style vibe, just with a low-carb base. Use the optional hash browns if your family wants that classic feel, or go all cauliflower to keep carbs lower.

Ingredients:

1 pound turkey sausage, cooked and crumbled
4 cups frozen riced cauliflower, thawed and squeezed dry
1 cup frozen shredded hash browns, thawed and patted dry (optional)
10 large eggs
1 cup cottage cheese
1/2 cup heavy cream
2 cups shredded sharp cheddar
1 cup shredded mozzarella
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Directions:

Grease a 9×13 dish with cooking spray.
Spread cauliflower (and hash browns if using) in an even layer.
Add the cooked sausage on top.
Whisk eggs, cottage cheese, heavy cream, garlic powder, onion powder, salt, and pepper.
Stir in cheddar and mozzarella, then pour into the pan.
Cover and chill overnight.
Bake at 350 degrees F for 35 to 45 minutes.
Rest 10 minutes before serving.

Breakfast Strata (keto version with low carb bread)

If you want that classic strata texture (soft, custardy, almost like savory bread pudding), low-carb bread cubes get you there. Pressing the bread down helps it soak evenly.

Ingredients:

8 cups low carb bread, cubed
1 cup cooked bacon or sausage, crumbled
1 cup diced bell pepper
2 cups baby spinach
2 cups shredded cheese (cheddar, Swiss, or mix)
10 large eggs
2 cups heavy cream (or 1 1/2 cups heavy cream plus 1/2 cup unsweetened almond milk)
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
butter or cooking spray

Directions:

Grease a 9×13 dish with butter or cooking spray.
Add bread cubes, then top with meat, bell pepper, spinach, and cheese.
Whisk eggs, heavy cream, Italian seasoning, salt, and pepper.
Pour slowly over the casserole, then press down gently.
Cover and chill overnight.
Bake at 350 degrees F for 40 to 50 minutes.
Rest 10 minutes, then slice.

Hash Brown and Egg Casserole (lower carb, easy crowd pan)

This gives you the hash brown comfort, without making the whole pan potato-heavy. The butter helps browning and keeps the cauliflower from tasting flat.

Ingredients:

2 cups frozen hash browns, thawed and squeezed dry
3 cups frozen riced cauliflower, thawed and squeezed dry
1 cup cooked sausage or bacon (optional)
2 cups shredded cheddar
10 large eggs
1 1/2 cups heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons melted butter
cooking spray

Directions:

Grease a 9×13 dish with cooking spray.
Toss hash browns and cauliflower with melted butter, then spread evenly in the pan.
Add meat (if using) and sprinkle cheddar over the top.
Whisk eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
Pour into the pan. Cover and chill overnight.
Bake at 350 degrees F for 40 to 50 minutes.
Rest 10 minutes before slicing.

Hash Brown Crust Quiche (keto crust option included)

This is a great make-ahead choice when you want “quiche energy” without babysitting a pie crust. You can do the lower-carb hash brown crust, or go full keto with the cauliflower crust option.

Ingredients (hash brown crust):

3 cups frozen shredded hash browns, thawed and squeezed dry
3 tablespoons melted butter
1/2 teaspoon salt

Filling:

1 cup diced ham or cooked bacon
1 1/2 cups shredded Swiss or cheddar
1 cup chopped spinach
8 large eggs
1 1/4 cups heavy cream
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Keto crust option:

swap hash browns for 3 cups riced cauliflower, squeezed dry, plus 1/2 cup shredded mozzarella, plus 1 egg

Directions:

Press crust mixture into a greased 9-inch pie dish.
Bake crust at 400 degrees F for 18 to 22 minutes.
Cool 10 minutes.
Add ham or bacon, cheese, and spinach to the crust.
Whisk eggs and heavy cream with pepper and garlic powder, then pour in.
Cool, cover, and refrigerate overnight.
Bake at 350 degrees F for 30 to 40 minutes, until set.
Rest 10 minutes before slicing.

Christmas Brunch Casserole (keto, colorful, one pan)

This one looks like you tried harder than you did. It’s also flexible, sausage or leftover ham both work. The red and green peppers make it feel very Christmas without any extra fuss.

Ingredients:

1 pound breakfast sausage (or 2 cups diced ham), cooked and drained
1 cup diced red bell pepper
1 cup diced green bell pepper
2 cups chopped spinach
2 cups shredded pepper jack or cheddar
12 large eggs
1 1/2 cups heavy cream
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Directions:

Grease a 9×13 dish with cooking spray.
Layer meat, red pepper, green pepper, spinach, and cheese.
Whisk eggs, heavy cream, smoked paprika, garlic powder, salt, and pepper.
Pour over the casserole. Cover and chill overnight.
Bake at 350 degrees F for 40 to 50 minutes.
Rest 10 minutes, then serve.

Christmas Breakfast Pizza (keto sheet pan style)

This is the fun one. The crust is a simple fathead-style base baked in a 9×13, then you pour the eggs on top like a breakfast “pizza” that slices into squares.

Ingredients:

2 cups shredded mozzarella
2 ounces cream cheese
1 1/4 cups almond flour
1 teaspoon baking powder
2 large eggs (for crust)
1 cup cooked sausage or bacon
1 1/2 cups shredded cheddar
8 large eggs
3/4 cup heavy cream
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
cooking spray

Directions:

Make the crust: melt mozzarella and cream cheese, then mix in almond flour, baking powder, and the 2 eggs.
Press into a greased 9×13 dish.
Par-bake at 400 degrees F for 10 to 12 minutes, then cool.
Add cooked meat and cheddar.
Whisk 8 eggs, heavy cream, Italian seasoning, garlic powder, salt, and pepper.
Pour over the crust. Cover and chill overnight.
Bake at 350 degrees F for 25 to 35 minutes, until the eggs set.
Rest 10 minutes, then slice.

Christmas Green Chile Egg Casserole (keto, make-ahead)

This one is already naturally keto, and it’s a lifesaver when you want bold flavor with almost no prep. It’s rich, cheesy, and great for a toppings bar.

Ingredients:

10 large eggs
1/2 cup heavy cream
2 cups shredded Monterey Jack (or pepper jack)
1 cup cottage cheese
2 (4-ounce) cans chopped green chiles, drained
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced cooked sausage or ham (optional)
butter or cooking spray

Directions:

Grease a 9×13 dish with butter or cooking spray.
Whisk eggs, heavy cream, cumin, garlic powder, salt, and pepper.
Stir in Monterey Jack, cottage cheese, green chiles, and meat (if using).
Pour into the dish. Cover and chill overnight.
Bake at 350 degrees F for 35 to 45 minutes.
Rest 10 minutes before slicing.

Serve with salsa and sliced avocado for an easy finish.

Holiday Sausage and Sweet Potato Breakfast Casserole (lower carb keto swap included)

Sweet potatoes taste like the holidays, but they’re higher carb. The easy fix is using roasted cauliflower for that same “chunky base” feel, then offering sweet potato as an optional swap for non-keto guests.

Ingredients (lower carb version):

4 cups cauliflower florets, chopped small (or 4 cups riced cauliflower)
2 tablespoons olive oil
1 pound breakfast sausage, cooked
1 cup diced onion
2 cups shredded cheddar
10 large eggs
1 1/2 cups heavy cream
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Optional non-keto add-in: 2 cups roasted sweet potato cubes in place of cauliflower

Directions:

Roast cauliflower at 425 degrees F for 15 to 18 minutes, then cool.
Grease a 9×13 dish with cooking spray.
Add roasted cauliflower, sausage, onion, and cheddar.
Whisk eggs, heavy cream, smoked paprika, salt, and pepper.
Pour into the dish. Cover and chill overnight.
Bake at 350 degrees F for 40 to 50 minutes.
Rest 10 minutes before serving.

Green Chile Make-Ahead Breakfast Casserole (keto with low carb bread or tortillas)

This one has that classic “family recipe” feel, just with keto-friendly bread or tortillas. It bakes up soft and scoopable, like a savory bread pudding with green chile flavor in every bite.

Ingredients:

8 cups cubed low carb bread (or 8 low carb tortillas, torn)
2 cups shredded Monterey Jack
2 (4-ounce) cans chopped green chiles, drained
10 large eggs
2 cups heavy cream (or 1 1/2 cups heavy cream plus 1/2 cup almond milk)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
butter or cooking spray

Directions:

Grease a 9×13 dish with butter or cooking spray.
Layer low-carb bread (or tortillas), Monterey Jack, and green chiles.
Whisk eggs, heavy cream, garlic powder, onion powder, cumin, salt, and pepper.
Pour over the casserole, then press down gently.
Cover and chill overnight.
Bake at 350 degrees F for 40 to 50 minutes.
Rest 10 minutes before serving.

Overnight Breakfast Bake with Ham, Cheese, and Croissants (keto friendly option)

Croissants taste amazing, but they aren’t keto. The simple swap is low-carb bread or keto rolls, which still gives you that soft, tear-and-soak texture after an overnight chill.

Ingredients (keto option):

8 cups cubed low carb bread (or keto rolls, torn)
2 cups diced ham
2 cups shredded Swiss
10 large eggs
2 cups heavy cream
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
butter or cooking spray

Optional non-keto version: 6 cups torn croissants

Directions:

Grease a 9×13 dish with butter or cooking spray.
Add bread, ham, and Swiss in even layers.
Whisk eggs, heavy cream, Dijon mustard, garlic powder, salt, and pepper.
Pour over the casserole and press gently.
Cover and chill overnight.
Bake at 350 degrees F for 40 to 50 minutes.
Rest 10 minutes before slicing.

Sweet keto and sugar free Christmas breakfast casseroles (French toast bakes and bread pudding style)

If your Christmas morning breakfast table needs something sweet, these keto and sugar-free breakfast casseroles bring the cozy without the carb hangover. They’re built like French toast bakes and bread pudding, so you still get that soft, custardy center and golden top.

A quick tip before you start: low-carb bread can be extra soft. If it feels squishy, cube it and let it sit out for 30 to 60 minutes so it dries a bit. That small step helps the casserole hold its shape after an overnight soak.

Bananas Foster French Toast Bake (keto and sugar free)

This one gives you the Bananas Foster vibe without loading the pan with banana. You get buttery cinnamon sweetness, plus a hint of banana flavor if you use extract.

Ingredients:

8 cups cubed low carb bread
1/4 cup butter
1/3 cup allulose (or monk fruit blend)
1 teaspoon cinnamon
1/2 teaspoon banana extract (optional)
1 medium banana, thinly sliced (optional, for garnish only, omit for strict keto)
8 large eggs
2 cups heavy cream
2 teaspoons vanilla extract
pinch of salt
1/4 cup chopped pecans (optional)

Directions:

Grease a 9×13 baking dish. Add the bread cubes in an even layer.
In a small pan, melt the butter with allulose, cinnamon, salt, and banana extract (if using). Stir until glossy.
Drizzle the butter mixture evenly over the bread.
In a bowl, whisk the eggs, heavy cream, and vanilla until smooth. Pour over the bread.
Press down gently so the bread soaks up the custard. Cover and chill overnight.
Bake at 350 degrees F for 35 to 45 minutes, until the center is set and the top is golden.
Rest 10 minutes before serving. Top with pecans, and add a small drizzle of sugar-free syrup. If you want the look without the carbs, add just a few banana slices on top (or skip for strict keto).

Panettone French Toast Casserole (keto style swap)

Traditional panettone is loaded with sugar and flour, but you can copy the flavor with low-carb sweet bread or low-carb bread plus orange zest and vanilla. It still tastes holiday, just in a keto way.

Ingredients:

8 cups cubed low carb bread
8 large eggs
2 cups heavy cream
1/3 cup allulose
2 teaspoons vanilla
1 teaspoon orange zest
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
2 tablespoons melted butter (optional)

Directions:

Grease a 9×13 baking dish and add the bread cubes.
Whisk eggs, heavy cream, allulose, vanilla, orange zest, cinnamon, nutmeg, and salt.
Pour the custard over the bread, then press gently so the top layer gets soaked too.
Drizzle melted butter over the top if you want a richer finish.
Cover and chill overnight.
Bake at 350 degrees F for 35 to 45 minutes. Rest 10 minutes before slicing.

Serving tip: Dust the top with sugar-free powdered sweetener for that classic panettone “snow” look.

Apple Raisin French Toast Strata (keto friendly version)

Apple and raisins are the classic combo, but they’re also high sugar. The easiest fix is to use a small amount for flavor (or skip them), then let cinnamon and vanilla do the heavy lifting.

Ingredients:

8 cups cubed low carb bread
1/2 cup chopped peeled apple (optional)
2 tablespoons raisins (optional, omit for strict keto)
1 teaspoon cinnamon
8 large eggs
2 cups heavy cream
1/3 cup monk fruit sweetener
2 teaspoons vanilla
1/4 teaspoon nutmeg
pinch of salt

Directions:

Grease a 9×13 dish. Add half the bread, then sprinkle in the apple and raisins (if using). Top with remaining bread.
Whisk eggs, heavy cream, monk fruit, vanilla, cinnamon, nutmeg, and salt.
Pour the custard over the bread mixture. Press gently so the bread absorbs it.
Cover and chill overnight.
Bake at 350 degrees F for 40 to 45 minutes, until the center is set.
Rest 10 minutes before cutting.

Strict keto note: Replace the apple and raisins with 1/2 cup chopped pecans for a crunchy, no-sugar finish.

Eggnog and Apple Bread Pudding (sugar free keto version)

This one feels like a holiday dessert that “accidentally” became breakfast. Using sugar-free eggnog (or a quick DIY eggnog base) keeps the flavor, but ditches the sugar spike.

Ingredients:

8 cups cubed low carb bread
2 cups heavy cream
1 cup unsweetened almond milk
1/3 cup allulose
4 large eggs
1 teaspoon vanilla
1/2 teaspoon rum extract (optional)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
1/2 cup chopped apple (optional) or 1/2 cup chopped pecans
1 tablespoon butter, dotted on top (optional)

Directions:

Grease a 9×13 baking dish. Add bread cubes and your choice of chopped apple or pecans.
Whisk heavy cream, almond milk, allulose, eggs, vanilla, rum extract (if using), cinnamon, nutmeg, and salt.
Pour custard over the bread and press gently so everything soaks evenly. Dot the top with butter if you want extra browning.
Cover and chill overnight.
Bake at 350 degrees F for 40 to 50 minutes.
Rest 15 minutes before serving so it firms up into clean slices.

Pecan French Toast (keto, crunchy topping)

If you want the simplest sweet option that still feels special, this is it. It’s very keto-friendly, and the pecan topping gives you that bakery-style crunch.

Ingredients:

8 cups cubed low carb bread
8 large eggs
2 cups heavy cream
1/3 cup monk fruit sweetener
2 teaspoons vanilla
1 teaspoon cinnamon
pinch of salt

Topping:

1 1/2 cups chopped pecans
1/4 cup melted butter
2 tablespoons allulose
1/2 teaspoon cinnamon

Directions:

Grease a 9×13 dish and add the bread cubes.
Whisk eggs, heavy cream, monk fruit, vanilla, cinnamon, and salt. Pour over the bread and press gently.
Mix pecans, melted butter, allulose, and cinnamon, then sprinkle evenly on top.
Cover and chill overnight.
Bake at 350 degrees F for 35 to 45 minutes, until set.
Rest 10 minutes before serving.

Serving tip: Add a small pour of sugar-free syrup or a spoon of whipped cream.

Easy Overnight Pancake Casserole with Streusel Topping (keto, sugar free)

This gives you the feel of a big pancake breakfast without standing at the stove. The streusel bakes into a buttery top layer that tastes like a coffee cake had a pancake phase.

Ingredients (batter):

2 1/2 cups almond flour
1/4 cup allulose
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups unsweetened almond milk
4 large eggs
1/4 cup melted butter
1 teaspoon vanilla

Streusel:

1/2 cup almond flour
1/4 cup chopped pecans
3 tablespoons allulose
1 teaspoon cinnamon
4 tablespoons cold butter, cubed

Directions:

Grease a 9×13 baking dish.
Whisk the dry batter ingredients (almond flour, allulose, baking powder, salt).
Whisk almond milk, eggs, melted butter, and vanilla, then stir into the dry mix until smooth. Pour into the dish.
Make the streusel by combining almond flour, pecans, allulose, and cinnamon, then cutting in the cold butter with a fork until crumbly. Sprinkle over the batter.
Cover and chill overnight.
In the morning, let it rest on the counter for 15 minutes while the oven heats.
Bake at 350 degrees F for 25 to 35 minutes, until set in the center.
Cool 10 minutes before slicing so the pieces hold together.

High-protein keto casseroles that keep everyone full through gift opening

When Christmas morning runs long (in the best way), a high-protein keto breakfast casserole keeps the mood steady. These bakes rely on eggs, egg whites, meat, and high-protein dairy so everyone stays full while coffee brews, wrapping paper piles up, and nobody asks for a snack 20 minutes later.

Each one is make-ahead friendly, slices clean after a short rest, and tastes even better once the flavors mingle overnight.

Christmas Breakfast Sausage Casserole (Protein Lover’s Version, keto)

This is the “stick-to-your-ribs” option. Between the sausage, whole eggs, egg whites, cottage cheese, and cheddar, it eats like a real meal, not just a quick bite.

Ingredients:

1 pound breakfast sausage, cooked and drained
12 large eggs
1 cup liquid egg whites
1 1/2 cups cottage cheese
1 cup heavy cream
2 cups shredded sharp cheddar
1 cup diced bell pepper
1/2 cup diced onion
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Directions:

Spray a 9×13 baking dish with cooking spray.
Add the cooked sausage, bell pepper, and onion to the dish, spread into an even layer.
Sprinkle the cheddar over the top.
In a large bowl, whisk the eggs, egg whites, cottage cheese, heavy cream, Dijon mustard, garlic powder, salt, and black pepper until mostly smooth.
Pour the egg mixture evenly into the baking dish.
Cover tightly and refrigerate overnight.
In the morning, bake at 350 degrees F for 35 to 45 minutes, until the center is set.
Rest for 10 minutes before slicing.

Small tips that help on a busy morning:

Cook and drain the sausage well so the casserole stays rich, not greasy.
Rest before slicing; it firms up fast and cuts into clean squares.

Serving tip: Top each slice with salsa, avocado, or a dollop of plain Greek yogurt.

Cheesy Amish Breakfast Casserole (Low Carb Friendly Twist, extra protein)

This one brings that classic cheesy, cozy casserole feeling, but uses riced cauliflower instead of hash browns. It’s hearty without the carb weight, and the turkey sausage plus Greek yogurt keeps the protein high.

Ingredients:

1 pound turkey sausage, cooked and crumbled
5 cups frozen riced cauliflower, thawed and squeezed dry
10 large eggs
1 cup plain Greek yogurt (or cottage cheese)
1/2 cup heavy cream
2 cups shredded cheddar
1 cup shredded mozzarella
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Directions:

Spray a 9×13 baking dish with cooking spray.
Spread the riced cauliflower evenly across the bottom.
Add the cooked, crumbled turkey sausage in an even layer.
In a bowl, whisk the eggs, Greek yogurt (or cottage cheese), heavy cream, Italian seasoning, garlic powder, salt, and black pepper until smooth.
Stir the cheddar and mozzarella into the egg mixture.
Pour the mixture evenly over the cauliflower and sausage.
Cover tightly and refrigerate overnight.
Bake at 350 degrees F for 35 to 45 minutes.
Rest for 10 minutes before serving.

Make it sliceable, not watery:

The big win here is squeezing the cauliflower dry. If it still feels damp, squeeze again.
If you want a deeper golden top, bake uncovered for the last 5 minutes.

Christmas Green Chile Egg Casserole (High Protein, make-ahead, keto)

This casserole has bold flavor and a soft, custardy center, with enough protein to carry everyone through the morning. It also works like meal prep; leftovers reheat without getting rubbery.

Ingredients:

12 large eggs
1 cup liquid egg whites
1 1/2 cups cottage cheese (or plain Greek yogurt)
2 cups shredded Monterey Jack
2 (4-ounce) cans chopped green chiles, drained
1/2 cup chopped roasted red peppers, drained
1/2 cup diced cooked ham (optional)
1/2 cup heavy cream (or unsweetened almond milk)
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Directions:

Spray an 8×11 baking dish for thick squares, or use a 9×13 for thinner slices.
In a large bowl, whisk the eggs, egg whites, heavy cream (or almond milk), cumin, garlic powder, onion powder, salt, and black pepper.
Stir in the cottage cheese (or Greek yogurt), Monterey Jack, green chiles, roasted red peppers, and ham (if using).
Pour into the prepared baking dish.
Cover and refrigerate overnight.
Bake at 350 degrees F for 35 to 45 minutes, until set.
Rest 10 minutes, then slice.

Easy add-on idea: Set out a quick toppings plate (salsa, sliced avocado, jalapeños, extra yogurt). It turns one casserole into a build-your-own breakfast, which is great when the house is full.

Store, reheat, and serve your keto Christmas breakfast casserole (without drying it out)

Keto breakfast casseroles taste even better the next day, but eggs can go from tender to rubbery fast if you store or reheat them the wrong way. The trick is simple: cool it the right amount, seal it well, then warm it gently so the center stays soft and the top stays golden.

Fridge and freezer storage times (food safety made simple)

Let your baked keto Christmas breakfast casserole cool on the counter for 20 to 30 minutes. This gives the eggs time to settle, so you don’t trap a bunch of steam under the lid (steam turns the top soggy, then reheats into a dry crust later).

After that, follow these food safety basics:

Refrigerate within 2 hours of baking.
Store covered in the pan, or slice and move to airtight containers.
Eat within 3 to 4 days for best taste and texture.

If you’re feeding guests, it helps to portion first. Smaller pieces cool faster, and they reheat more evenly.

For the freezer, slices are your best friend. You can grab what you need without thawing a whole pan.

Cool 20 to 30 minutes, then slice into squares.
Wrap each slice tightly (plastic wrap works well), then place in a freezer bag or container.
Label with the casserole name and date.
Freeze for up to 2 to 3 months.

One key note that saves a lot of disappointment: egg casseroles freeze best after baking. Freezing an unbaked egg mixture can change the texture, and you can end up with watery spots after thawing.

Reheating tips for a moist center and crispy top

Reheating eggs is a lot like warming leftover steak. High heat dries it out, and low heat brings it back gently. Choose the method based on what you care about most: the oven for the best texture, the microwave for speed.

Oven method (best for a soft center and crisp edges)
This is the option to use when you want it to taste freshly baked.

Heat the oven to 325 degrees F.
Place slices in an oven-safe dish, or reheat the whole casserole.
Cover with foil to hold moisture in.
If the casserole looks dry, add 1 to 2 tablespoons water or cream to the dish (around the edges, not poured on top).
Heat for 15 to 25 minutes, depending on slice size and how cold it is.

For a crispier top, remove the foil for the last few minutes, just long enough to dry the surface slightly.

Microwave method (fast, still tasty if you go slow)
Microwaves can toughen eggs when you overdo it, so use short bursts.

Put a slice on a microwave-safe plate.
Cover it (a microwave cover or damp paper towel works).
Heat in 30 to 45 second bursts until hot.
Let it rest 1 minute before eating so the heat spreads through the center.

No matter which method you use, the goal is the same: heat to 165 degrees F in the center. That’s the safe finish line for leftovers, and it keeps your Christmas breakfast casserole both moist and safe to serve.

Enjoy

Pick one savory keto breakfast casserole and one sweet, sugar-free bake, prep them on Christmas Eve, then let the oven handle breakfast while you enjoy a slower morning. That simple plan brings back what the holiday is supposed to feel like, coffee, cinnamon, and something bubbling in the oven, not stress and takeout bags.

Save or bookmark the two you love most now, your future self will thank you next December. Use what you have on hand (leftover ham, extra veggies, any cheese that needs using), keep the swaps low-carb, and you’ll still get slices that feel special. Are you ready to wake up to calm and a hot keto Christmas breakfast that’s already done?

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