KETO Scrambled Egg Ground Beef Casserole recipe that’s easy to make! This baked ground beef casserole is low carb and you can make ahead overnight if you’d like! It’s packed with vegetables and sprinkled with cheddar cheese!
What can I make with eggs and ground beef?
Do you guys know about Joe’s Special? It’s a famous dish that started in San Francisco in the 1920s that consisted of eggs, ground beef, spinach and garlic. A few places make their own version, including a Brooklyn based restaurant that my husband fell in love with. I wanted to try a modern spin on it, removing the spinach and replacing it with green beans and peppers. The result is a delicious Scrambled Egg and Ground Beef Casserole!
Easy Keto Casserole Recipe
This casserole is keto friendly and low carb, something I’ve been requested to make more of from my readers since I posted my Cauliflower Casserole recipe! It’s one of my favorite easy keto ground beef recipes! It’s made with eggs and ground beef to be high in protein, and a homemade cream of mushroom soup that’s made with almond milk. Did I mention there’s shredded cheese on top to make it extra delicious?
Here’s a video that shows you how easy it is to make!
Ingredients
You only need a few ingredients to make this yummy Ground Beef Casserole!
- 1 pound ground beef
- 1 small green pepper chopped
- 1 cup green beans cut into thirds
- 6 eggs
- 1 1/2 cup cream of mushroom soup (or 1 10.5 ounce can)
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese
Alongside the scrambled eggs and hamburger, this casserole includes green beans and chopped peppers. One cup of green beans has 6g net carbs, so they’re a great vegetable addition to this dish.
We’re going to make a homemade cream of mushroom soup that’s keto friendly. This is based on my favorite cream of mushroom soup recipe, but we’re using almond milk instead of regular milk. Homemade cream of mushroom soup is so easy to make you’ll never buy the canned version again! If you don’t want to make homemade cream of mushroom soup, that’s fine, you can use 1 10.5 oz can of Condensed Cream of Mushroom Soup.
What recipe uses a lot of eggs?
This casserole recipe calls for 6 scrambled eggs. I picked up these eggs from the farmers market last weekend, aren’t they beautiful?
What to do with ground beef?
When I’m rooting around in the freezer for dinner and I find ground beef I know it’s going to be a Ground Beef Casserole night! This recipe calls for 1 pound of ground beef.
You’re going to cook the ground beef, green beans and green pepper in a pan until the meat is browned. Then add your eggs into the pan and cook until scrambled and no longer runny.
Pour mixture into a casserole dish and sprinkle shredded cheese on top. Into the oven it goes for 20 minutes. After 20 minutes set your oven to broil and bake for 2-3 more minutes or until the cheese is slightly browned (keep a eye on it!).
And just like that you have a delicious Scrambled Egg and Ground Beef Casserole to serve for your family! If there’s any leftovers they’re delicious for the next day too!
Hope you enjoy this Ground Beef Casserole recipe!
Other Recipes You Might Like
Keto Alfredo Sauce
Easy Shepherd’s Pie
Ground Beef Casserole (Shipwreck Casserole)
Homemade Sloppy Joes
Black Bean Stew
Cheeseburger Soup
Cheddar Cheese Cauliflower Casserole
Cabbage Roll Casserole
Stuffed Pepper Casserole
$5 Meal Recipes
Kielbasa and Cabbage Slow Cooker
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Scrambled Egg and Ground Beef Casserole
PrintIngredients
- 1 pound ground beef
- 1 small green pepper chopped
- 1 cup green beans cut into thirds
- 6 eggs
- 1 1/2 cup homemade cream of mushroom soup (see recipe below) You can also use 1 10.5 oz can of Condensed Cream of Mushroom Soup.
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese
Cream of mushroom soup
- 1 cup almond milk
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup fresh mushrooms
Instructions
- Preheat oven to 350 degrees.
- Add ground beef, green pepper and green beans to pan. Cook over medium high heat until beef is browned.
- Add eggs to pan and cook until scrambled and no longer runny, about 5 minutes. Add salt and pepper to taste.
- Add ground beef mixture to a medium sized casserole dish. Add cream of mushroom soup and stir to combine.
- Sprinkle shredded cheddar cheese on top of the casserole.
- Bake for 20 minutes. After 20 minutes, turn oven to broil and bake (while watching it) for 2-3 minutes, or until cheese is lightly browned.
Cream of Mushroom Soup instructions
- Put all your ingredients except mushrooms in a food processor and pulse until it’s smooth. Add your mushrooms to food processor and pulse a couple times to chop them up. Pour mushroom mixture into a saucepan on the stove. Bring to a boil then lower the heat to simmer for 10 minutes.
Lynn G says
Oh! And I also have an oven proof skillet, so rather than dump it in a casserole dish (which by the way it fits nicely in an 11×9, unless you double it then put in 9×13), I just popped my skillet into the oven and baked it. One pan, one cutting board, one knife, one awesome recipe.
Lynn G says
Love Love LOVE this recipe! Quick, easy, few ingredients, delicious, perfect for two – 1/2 for night made, 1/2 for leftovers the next night and heats up PERFECTLY. This is the 2nd time I’ve made this in 1-1/2 weeks and that makes a HUGE statement, as I browse food blogs all the time and rarely make the same dish twice. Definitely a keeper for the recipe book!!! Thank you for posting!
Leah says
I subbed a can of green chilies for the green pepper (that’s all I had in hand) and it was delish! A little tex-mex flare.
Cooked the green beans separate and drained all the juices from the meat and green chilies before adding the eggs.
Threw in 1 extra egg because it was the last in the carton.
Texture was perfect.
Used a 9×23 glass dish.
Definitely used more than 1/2c cheese. Just threw it all on until it was covered.
Leah says
9×13!!!
Sarah Verbeek says
I just put it in the oven! So easy and looks delicious. Thanks for the recipe
Hena Tayeb says
Ooh this looks yum
Pamela says
Thank you! Hope you enjoy it Hena!
Thomas says
Made this with canned cream mushroom and it was great. Next time I might add a few more eggs so there can be leftovers.
Sally says
If I made this using canned mushroom soup would I dilute it and if so,how much? Thanks ahead of time for a great sounding casserole!
Pamela says
Hey Sally, if you don’t want to make homemade cream of mushroom soup that’s totally ok! You can use 1 10.5 oz can of Condensed Cream of Mushroom Soup instead. Enjoy the casserole!
Ron Williams says
what kind of pepper do you use ?
Pamela says
You can use a bell or anaheim pepper. I wouldn’t use anything too spicy for this dish. Enjoy!
Antonia @ Zoale says
My mother-in-law will love this! So comforting and delicious! Thank you for sharing at Fiesta Friday!
Colleen says
Oh I so messed this up! I did everything but when I baked it I covered it. It was like boiled soup when I pulled it out. Nothing like your picture. So now I have it uncovered in the oven hopeing to save it some how. I will give it another try though cause it sounds so good. Guess I’m one of those that needs everything spelled out for her. Keep up your good work!
Ashika | Gardening Foodie says
I love how easy this recipe is to make Pamela and it looks so delicious. I cannot wait to try…thank you for sharing…hope that you are having a great week 🙂
Jerry McGee says
Is one cup of green beans correct? It looks like more in the picture. If I were to substitute spinach instead of green beans, would it be 1 cup or more? I am on a high protein diet. This recipe seems to fit the bill.
Thanks
Pamela says
Hey Jerry, one cup of green beans is correct. If you are going to substitute it with spinach, use 1 cup packed spinach. Enjoy the casserole!
Jerry says
Thanks for answering my question. The casserole was so good. This will definitely be made again and again!
Pamela says
Thanks for reporting back Jerry, so happy you liked the casserole!