Let me tell you about this casserole. My family? Big fans of breakfast meats. Like, really big fans. For years, I struggled to find a breakfast dish that felt substantial enough for them, especially on lazy weekend mornings, without resorting to stacks of pancakes (which often led to that dreaded mid-morning slump). Then came this glorious creation – born out of a ‘let’s use up all the breakfast meats in the fridge’ moment, it accidentally became the most requested breakfast in our house!

This Triple Meat Low-Carb Breakfast Casserole is seriously hearty, packed with bacon, sausage, AND ham, all baked into a cheesy egg custard. It’s the kind of breakfast that keeps everyone full and happy for hours. Plus, it happens to be low-carb and keto-friendly, which is a huge bonus! Whether you need to feed a hungry crowd or just want amazing grab-and-go breakfasts for the week, this recipe is an absolute winner.

Why This Triple Meat Casserole Just Works

The Ultimate Meat Lover’s Fix: It’s loaded with three kinds of savory porky goodness – bacon, sausage, and ham. Need I say more?
Seriously Satisfying (Without the Carbs!): This casserole is packed with protein and healthy fats, keeping you full and energized without the carb crash later. Comfort food, meet low-carb living!
Feeds an Army (or Just You All Week): Making a generous 10 servings in a big 10×15 dish, it’s perfect for family gatherings, brunch parties, or stocking your fridge for easy meal prep.

What You’ll Need (The Delicious Details):

10 slices bacon, chopped: Regular or thick-cut, whatever makes you happy! Cook it till it’s perfectly crisp.
12 ounces bulk pork sausage: Mild, hot, sage-flavored – choose your favorite! Make sure to crumble and brown it well.
1.25 lbs (20 oz) cooked ham steak, cut into ½-inch cubes: A great way to use up leftover ham, or grab a nice thick steak from the store.
15 large eggs: Yes, fifteen! This makes for a substantial, custardy casserole that holds together beautifully.
½ teaspoon salt: Adjust slightly based on how salty your meats are.
½ teaspoon garlic powder: Adds a nice savory background note.
½ teaspoon freshly ground black pepper: Or more, if you like a peppery kick!
2 cups shredded part-skim Mozzarella cheese: Melts beautifully and gives that lovely cheese pull.
½ cup shredded Provolone cheese: Adds a little extra sharpness and flavor complexity. Feel free to swap for more Mozzarella or another good melting cheese like Monterey Jack.
⅔ cup thinly sliced green onions (scallions): Adds a pop of fresh flavor and color. Use both the white and green parts.
Cooking spray or butter: Essential for ensuring your masterpiece doesn’t stick!

Let’s Build This Breakfast Beast (Step-by-Step):

Get Ready: First things first, move an oven rack to the middle position and get that oven preheating to 350°F (175°C). Grab your big 10×15 inch baking dish (or a similar large casserole dish) and grease it up well.
Crisp the Bacon: Toss your chopped bacon into a large skillet over medium heat. Let it cook, stirring now and then, until it’s just how you like it (I vote for crispy!). Use a slotted spoon to scoop the bacon out and spread it evenly in your prepared dish. Leave about a tablespoon of that yummy bacon fat in the skillet.
Brown the Sausage: Add the bulk sausage to the skillet. Crank the heat up just a bit (medium-high) and cook, breaking it into pieces, until it’s nicely browned. Drain off any extra fat really, really well – this keeps the casserole from getting greasy. Add the cooked sausage over the bacon in the dish.
Ham It Up: Scatter the cubed ham evenly over the sausage and bacon. Look at that beautiful meaty base!
Say Cheese: Mix the Mozzarella and Provolone together in a small bowl, then sprinkle it all over the meats.
Egg Time: In a large bowl, whisk those 15 eggs like you’re making the fluffiest omelet ever – make sure the yolks and whites are completely combined! Whisk in the salt, garlic powder, and black pepper.
Green Goodness & Pour: Stir the sliced green onions into the egg mixture. Now, carefully pour this eggy goodness evenly over everything in the baking dish.
Bake to Perfection: Slide that heavy dish carefully into your preheated oven. Let it bake for 55 to 65 minutes. You’re looking for the center to be set (no longer jiggly) and the top to be lightly golden. The best test? A knife inserted near the center should come out clean.
Let It Rest!: This is important! Let the casserole cool in the dish on a wire rack for 5-10 minutes before you even think about slicing. It helps everything set up nicely. Then, cut into 10 hearty portions and serve warm.

Meal Prep Like a Pro with This Casserole:

This recipe is practically made for meal prepping! Its large size means you can cook once and eat amazing breakfasts for days. Here’s how:

Make-Ahead Method 1 (Bake Later): You can fully assemble the casserole (through step 7), cover it tightly, and refrigerate overnight (up to 24 hours). When ready to bake, let it sit out for 30 minutes while the oven preheats, then bake as directed (it might need a few extra minutes since it’s starting colder).
Make-Ahead Method 2 (Bake Now, Reheat Later): Bake the casserole completely, let it cool, then slice it into portions. Store the portions in airtight containers in the refrigerator for up to 4-5 days.
Reheating: Individual portions reheat beautifully! Microwave on medium power for 60-90 seconds, or until heated through. You can also reheat in a toaster oven or conventional oven at around 325°F (160°C) for about 10-15 minutes.

A Few Extra Tips & Tricks:

Meat Choices: Feel free to use turkey bacon or sausage if you prefer. Leftover cooked ham is perfect here!
Spice It Up: Add a pinch of smoked paprika, onion powder, or even a dash of red pepper flakes to the egg mixture for extra flavor.
Cheese Swaps: Colby Jack, Monterey Jack, or even a sprinkle of Parmesan would work well here. Use what you love!
Avoid Soggy Bottoms: Draining the fat really well from the bacon and sausage is key!
Freezing: Baked and cooled portions can be wrapped well and frozen for up to 2 months. Thaw overnight in the fridge before reheating. Note that freezing can slightly change the texture of eggs.

How to Serve It Up:

Honestly, this casserole is a powerhouse all on its own! But if you want extras:

A few slices of fresh tomato or creamy avocado on the side are perfect.
A simple scoop of salsa or a drizzle of hot sauce adds a nice kick.
Keep it low-carb and serve with just a steaming mug of coffee or tea!
It’s amazing for potlucks, holiday brunches, or feeding overnight guests.

Triple Meat Low-Carb Breakfast Casserole

A robust and flavorful make-ahead breakfast casserole packed with bacon, sausage, and ham. This naturally low-carbohydrate dish is perfect for meal prepping, weekend brunch, or any time you need a satisfying, protein-rich start to the day.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 10

Calories 462 kcal

Ingredients

10 slices bacon chopped
12 ounces bulk pork sausage
1.25 lbs 20 oz cooked ham steak, cut into ½-inch cubes
15 large eggs
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper or to taste
2 cups shredded part-skim Mozzarella cheese
½ cup shredded Provolone cheese
⅔ cup thinly sliced green onions scallions
Cooking spray or butter for greasing the dish

Instructions

Preheat and Prepare Dish: Adjust your oven rack to the middle position and preheat to 350°F (175°C). Thoroughly grease a 10x15 inch baking dish or a similar large (approx. 3-quart) casserole dish.
Cook Bacon: Place the chopped bacon into a large skillet over medium heat. Cook, stirring occasionally, until the bacon reaches your desired crispness. Using a slotted spoon, transfer the cooked bacon to the prepared baking dish, spreading it evenly. Reserve about 1 tablespoon of bacon fat in the skillet, discarding the rest.
Brown Sausage: Add the bulk pork sausage to the skillet with the reserved bacon fat. Increase heat slightly to medium-high and cook, breaking the sausage into crumbles, until it is fully browned. Drain any excess fat very well, then add the cooked sausage to the baking dish over the bacon.
Add Ham: Scatter the cubed ham evenly over the sausage and bacon layers.
Layer Cheeses: In a small bowl, combine the shredded Mozzarella and Provolone cheeses. Sprinkle the cheese mixture uniformly over the meats in the dish.
Mix Egg Base: In a large bowl, vigorously whisk the eggs until smooth and well combined. Whisk in the salt, garlic powder, and black pepper.
Combine and Pour: Stir the sliced green onions into the egg mixture. Pour the entire egg mixture evenly over the contents of the baking dish, ensuring it covers all ingredients.
Bake Casserole: Carefully place the dish into the preheated oven. Bake for 55 to 65 minutes. The casserole is done when the center is set (a knife inserted near the middle comes out clean) and the top is lightly golden brown.
Rest Before Serving: Remove the casserole from the oven and let it stand for 5 to 10 minutes before slicing. This allows the casserole to set firmly. Cut into 10 equal portions and serve warm.

Notes

Estimated Nutrition Facts (per serving):

Calories: 462
Fat: 31g
Total Carbohydrates: 4.2g
Protein: 41g

(Nutritional information is an estimate calculated using standard ingredient databases and may vary based on specific products and preparation methods used.)

Ready to Make the Ultimate Breakfast?

If you’ve got meat lovers in your life, or you’re just looking for a seriously satisfying, low-carb breakfast option that basically cooks itself (after a little prep!), you HAVE to try this Triple Meat Casserole. It’s become legendary in my house, and I bet it will in yours too!

Give it a go, and let me know what you think! Enjoy!