Scrambled Egg and Ground Beef Casserole

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!
Course Main Course
Cuisine American
Keyword ground beef casserole, keto
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 289kcal


  • 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


  • 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.



Calories: 289kcal