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Low Carb And Delicious Cast Iron Breakfast Bake

My Recipe For a Low-Carb Breakfast Bake

Let’s see, if you’re like me, you probably love weekend breakfast cooking, bacon, and cast iron. Am I right? How about low carb?

This morning I decided to put the idea of another omelet or a fried egg breakfast away for another day and try something a little different. A simple cast iron breakfast bake sounded perfect.

I’ll tell you what I did but keep in mind; you can adjust the recipe to your tastes. For example, potatoes or hash browns would have made an excellent addition, but I’m on a low-carb diet at the moment.

INGREDIENTS For Your Low-Carb Breakfast Bake

10 large eggs
4 medium onions (I would have added green onion but didn’t have any on hand)
⅓ cup milk, I used 2%
10 oz. shredded fresh mild cheddar cheese
1 lb. bacon chopped and cooked
1 lb. ground hot sausage
10 oz. fresh mushrooms, chopped
Cooking oil/shortener, I use Organic Virgin Coconut Oil

PREP For Your Cast Iron Breakfast

✓ Set your favorite listening device to dangerously loud and start off with “Take Me to Church” by Hozier. Seriously, kick it up in the kitchen.

✓ Chop bacon slices into ½” pieces. Chop fresh mushrooms. Chop onions. Dice and crush fresh garlic clove.

✓ Mix onion and garlic.

NOTE: I recommend using separate cutting boards and knives for meat and vegetables. I use a High-Density Polyethylene (HDPE) board for meats, and I have a couple of different hardwood (Bamboo & Teak) boards for vegetables. I also have a separate cutting board for fish.

Raw meats can turn dangerous when not cleaned and sanitized from food prep and cooking surfaces.

Using separate cutting boards and knives for meat and vegetables
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✓ Start cooking bacon in a cast iron skillet separately, adding in the sausage, onions/garlic mix once the bacon has cooked several minutes. Cook until both bacon and sausage are fully cooked.

✓ Cover a ceramic plate with towels (quality paper or cloth) and scoop the bacon/sausage/onion mix over the towels to soak up excess oil.

✓ Preheat oven to 350 degrees, coat a 10-inch cast iron skillet with non-stick cooking spray/oil/shortener. I use coconut oil for cooking – learned by reading Living Low Carb by Jonny Bowden. Set aside.

✓ In a large mixing bowl, beat the eggs and milk to a smooth and consistent liquid. Stir in the chopped/cooked bacon, sausage, onion, and garlic mix. Mix well.

✓ Pour the entire mixing bowl contents into the prepared 10-inch cast iron skillet.

✓ Bake for 25-35 minutes or when the center is cooked thoroughly, but the top isn’t too brown.

Now go watch half an hour of
Tiny House, Big Living on HGTV
Dual Survival on Discovery.
(NOT sponsored links, just my tastes)

Tiny House, Big Living
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✓ Get off the recliner and remove the skillet from the oven. Cover with a light and even coating of the shredded cheese.

✓ Back in the oven for another two minute or until the cheese topping has melted.

✓ Remove and let stand for several minute before serving.

✓ Make certain all stove burners and the oven is off.

✓ Serve with a piping hot cup of Chai Tea and a huge grin on your face.

My low carb breakfast bake serves four fatties like me. 🙂

☑ Now go run those calories off – I have another blog post to write. 😉 Hold on Pandora, here I come.

About This Author

Brian D. Hawkins is a late-blooming thought leader in his mind. So please don't disturb his happy thoughts. It's all he has.

Brian D. Hawkins has been a blogger for over twenty years, having written thousands of public articles on dozens of websites. He currently blogs for and his personal blog at

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