Print

Keto Eggplant Hashbrown Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A low-carb eggplant hashbrown casserole made with crispy grated eggplant, eggs, cheese, and bacon or sausage. Easy to make, full of flavor, and perfect for keto meal prep or a cozy breakfast.

Ingredients

Scale

For the Hashbrowns:

  • 2 medium eggplants, peeled and grated

  • 1 tsp salt

  • 2 tbsp olive oil

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp black pepper

  • 1/4 tsp smoked paprika

For the Casserole:

  • 6 large eggs

  • 1/2 cup heavy cream (or almond milk)

  • 1 cup shredded cheese (cheddar or mozzarella)

  • 1/2 cup cooked bacon or sausage

  • 1/4 cup chopped green onions

  • 1/2 cup sautéed mushrooms (optional)

Topping:

  • 1/2 cup extra shredded cheese

  • Crushed pork rinds or 2 tbsp almond flour (optional for crunch)

Instructions

  1. Prep eggplant: Grate peeled eggplants and toss with salt. Let sit for 20–30 mins. Squeeze out all liquid using a towel.

  2. Cook hashbrowns: In a skillet, heat oil. Add eggplant and seasonings. Cook for 5–8 mins until browned. Let cool.

  3. Make base: Whisk eggs and cream in a large bowl. Add cheese, cooked meat, green onions, mushrooms, and cooled eggplant hashbrowns. Mix well.

  4. Assemble: Pour into a greased 9×13 baking dish. Top with more cheese and optional crunch topping.

  5. Bake: Bake at 375°F (190°C) for 30–35 mins. Let cool 10 mins before serving.

Notes

z

  • Can be made ahead and stored in fridge for up to 5 days.

  • Freezes well. Cut into portions, wrap, and freeze.

  • Reheat in oven or air fryer for best texture.

  • Works with zucchini if eggplant not available.

  • Use coconut cream and dairy-free cheese if avoiding dairy.

  • Add jalapeños, spinach, or pesto for variety.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-eggplant-hashbrown-casserole/