Keto breakfast casserole satisfies all the cravings with its cheesy combo of veggies, eggs, and sausage. It’s guaranteed to please even if your family doesn’t follow a low carb diet.
Keto breakfast casserole
Keto breakfast casserole combines eggs, veggies, cream, and sausage into a baked dish for a warm breakfast that’s ready in less than an hour. It is perfect for a cool fall morning, a brunch, or anytime you want a filling, tasty breakfast.
How to Make Keto Breakfast Casserole with Sausage
Here is a breakdown of how to make this casserole.
1. Cook the sausage
To start, brown the sausage in a large skillet. As it cooks, use a wooden spoon or another utensil to break it apart. You’ll need to cook the sausage until there is no more pink showing. Once the meat is browned, drain it and set it aside.
2. Saute the vegetables.
Saute all of the vegetables, except for the spinach, in a large skillet over medium-high heat. Once the veggies become tender, mix in the spinach and saute for another 2 minutes. Finally, mix in the sausage and remove the mixture from the heat.
3. Prepare the eggs.
Crack the eggs into a large mixing bowl. Next, add in the half and half, cheese, salt, and pepper. Beat the egg mixture until well combined.
4. Prepare the casserole.
Grease a 9x13 casserole dish and spread the sausage and veggie mixture over the pan. Next, pour the egg mixture evenly over the sausage and veggies. I find that using a spoon can help ensure the eggs get evenly distributed
5. Bake the casserole.
Once the pan is ready, place it in the oven and bake for 35 minutes at 350 degrees. The top of the casserole should be somewhat brown, and it should appear mostly firm.
Serve and enjoy!
Making it ahead of time
This dish stays fresh and stores well in the fridge or freezer. To reheat leftovers, you can warm individual slices in the microwave for about 1 minute or until warmed through.
You could also place the whole casserole dish back in the oven if you are reheating for everyone in the family. Heat it up on a low heat until it has warmed through.
If you want to freeze it, place it in a freezer-safe container first. It stays fresh for up to 2 months. When you are ready to serve, allow it to thaw in the fridge overnight.
You can use this recipe as a base to build out your perfect keto breakfast. Here are a few suggestions for variations you can try the next time you make this:
- Use different veggies like mushrooms, tomatoes, broccoli, and other low carb options
- There are tons of great cheeses you can use like Monterey jack, pepper jack, American, feta, and more that would taste great in this.
- Either replace the sausage with cooked bacon or add bacon in some bacon for added flavor.
- Use turkey sausage for a lower fat option.
- Spice things up with some chili powder, garlic powder, and cumin to make a southwest flavor or a Cajun seasoning for some extra heat.
More Keto Breakfast Ideas
It can be hard sometimes to find keto breakfasts because there are so many cereals, baked goods, and other carb-heavy foods to choose from. Fortunately, I’ve got your back!
Here are some great keto breakfast ideas:
- Low Carb Breakfast Egg Muffins
- Low Carb Bacon Cheeseburger Casserole
- Keto Pumpkin Muffins with Cream Cheese Swirl
- 1 green bell pepper, diced
- 1 red pepper, diced
- 1/2 onion, diced
- 2 cups fresh chopped spinach
- 16 oz mild breakfast sausage
- 12 eggs
- 1/2 cup half and half
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 350 degrees, and prepare a 9x13 baking dish with cooking spray.
- Cook the sausage. In a large skillet over medium-high heat, cook the sausage while breaking it up into small pieces with a spoon. Drain any excess grease from the sausage, and set it aside in a separate container.
- Saute the vegetables. Add all of the vegetables, except for the spinach, to the same skillet that was used to cook the sausage. Saute the vegetables for about 3 minutes. Once the vegetables are tender, add the spinach to the skillet and saute for another 2 minutes. Add the sausage back to the skillet with the vegetables and mix everything together. Remove the skillet from the heat.
- Prepare the eggs. Crack the eggs into a large mixing bowl. Next, add in the half and half, cheese, salt, and pepper. Beat the egg mixture until well combined.
- Prepare the casserole. Spread the sausage and vegetable mixture into the casserole dish. Next, pour the egg mixture evenly over the sausage and veggies. If needed, use a spoon to help ensure the eggs get evenly distributed.
- Bake the casserole. Bake the casserole in the oven at 350 degrees for 30 - 35 minutes. The top of the casserole should be somewhat brown, and slightly firm. Allow the casserole to cool for about 5 minutes, and enjoy!
- Any leftover casserole may be stored in the fridge covered for up to 3 days. Simply reheat in the microwave.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 340mgSodium: 788mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 24g
All nutritional information and calculations are provided as a courtesy. Nutritional values are estimates only. Variations may occur due to product, and brand selection. You should not rely on this information for medical advice.
Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!