This comforting low carb hashbrown breakfast casserole is perfect to feed a crowd, great for making ahead, and provides amazing leftovers! Full of protein and only 2 net carbs per serving!

LOW CARB HASHBROWN BREAKFAST CASSEROLE

When it comes to feeding company or large family, this low carb hashbrown breakfast casserole is a crowd pleasing recipe, even for those who are not low carb!

It's a hearty, satisfying meal that can be enjoyed for breakfast, lunch of dinner! You can easily make this a day or two ahead, keep refrigerated until ready to bake.

Using my recommended low carb vegetable for hashbrowns, no one will even notice the difference! This is picky kids and hubby approved!

How to Make Low Carb Hashbrowns

When you're looking to replace potatoes to make a low carb meal, you want something with a mild taste and in this low carb recipe you want a low carb vegetable that shreds just like potatoes for hashbrowns.

The low carb vegetable I've used in quite a few recipes in my cookbook Naturally Keto to make authentic Zuppa Toscano and New England Clam Chowder is RADISH!

Daikon radish specifically, since it's easier to peel than using the little red round radish which is most often seen in the markets. Daikon radish has less of a bite than the red radishes and is just easier to handle to shred for low carb hashbrowns.

If you can't get your hands on Daikon, you can certainly use the typical red round radish though it will be a bit more time consuming to peel and shred those.

I served this to my picky 21 year old and never told him it had radish and he ate it up! Hubby said, "this is one of the best breakfast casseroles I've ever had!"

How to Make Low Carb Hashbrown Casserole

This easy casserole comes together quickly once the veggies are prepped.

Ingredients

You need bacon, onion, sweet peppers, radish, eggs, cream cheese, salt and pepper. See below for dairy free option.

Directions

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.

Can I Make This Keto Casserole Dairy Free?

Yes if you need to make this casserole dairy free you certainly can.

Swap the heavy cream with coconut milk or a nondairy milk of choice. Swap the cheddar cheese with a vegan cheese of choice or simply leave out any cheese.

Do I Have to Refrigerate Overnight?

This is a fantastic casserole to make overnight for a brunch the next day or breakfast for guests, since you make it ahead and refrigerate for 8 hours or overnight.

You do not need to refrigerate overnight if you just want to enjoy the right after preparing the casserole. Just follow the directions and instead of refrigerating, preheat your oven and cook as directed.

More Low Carb Recipes using Radish

Creamy Chicken Soup

Chicken Rosti Skillet

Roasted Radish Chips

Low Carb Hashbrown Breakfast Casserole