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Fluffy Egg Casserole {keto, paleo}

  • Author: Monster Cookie
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


This fluffy egg casserole is a snap to make and is great start to your morning! This recipe is also easy to make ahead and reheat!


  • 12 eggs
  • 1 Tablespoon coconut flour (or 2 Tablespoons almond flour)
  • 1 teaspoon aluminum-free baking powder (use baking SODA for paleo)
  • ¼ cup butter, melted (or bacon fat or lard for paleo/dairy-free)
  • Optional: 1 cup cottage cheese (leave out for paleo/dairy-free)
  • Optional: 8 ounces Monterey jack cheese, shredded (leave out for paleo/dairy-free)


  1. Preheat oven to 350 degrees.
  2. Whisk eggs until froffy in a bowl. Add the rest of the ingredients and whisk until combined.
  3. Pour into a pie plate and bake in the oven for 35-40 minutes, or until the top is brown and the middle is set (just give the pie plate a jiggle and see if the middle wiggles).
  4. Let the casserole sit for 5 minutes before slicing. Serve hot.


Storage: Cover the pie plate with foil or store in a container for up to 5 days in the fridge.

Freezing: I do not recommend freezing this casserole. The eggs get watery when reheating, but if that doesn’t bother you then you can freeze the casserole in an airtight container.

Reheating: To reheat the casserole, you can either warm it over low on the stove-top or you can reheat it in the oven at 350 degrees for 10 minutes for a single serving or 20 minutes for large portions.

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes