This recipe has everything you love about keto breakfast — sausage, eggs, cheese, and veggies — combined in an easy-to-prepare casserole that your whole family will love.
There’s nothing wrong with the classic keto breakfast of bacon and scrambled eggs, right?
Except, if you’re like me, you don’t have time to stand around the stove every morning frying eggs for my whole family like a short order cook! I need something easy to make — and mostly hands off. So that’s why I love this keto breakfast casserole with sausage, egg, and cheese.
This recipe fits right into a lazy Saturday morning, when you could serve it at brunch to a group of guests. But it’s equally perfect to meal prep on Sunday afternoon, and have make-ahead breakfasts all ready to go and eat for breakfast throughout the week.
Don’t limit it to breakfast, though! It’s great to have as a savory snack, or as a “breakfast for dinner” type of situation.
How to make keto breakfast Casserole
I wasn’t always a fan of casseroles — but I have seen the light! I love this recipe for breakfast casserole because it’s so easy to make, and almost all the cooking is hands-off. ! With only 15 minutes of prep time, this casserole requires hardly any time commitment.
If you want more keto casseroles, check out this Loaded Cauliflower Casserole!
To start, you’ll gather your ingredients. I call for sausage, egg, cheese, and spinach in this version, but feel free to vary the ingredients to suit your taste.
If you are starting with fresh sausage, brown the meat in a skillet over medium heat, until it’s cooked through. If you are started with already cooked protein, you can skip this step!
Next, you’ll spoon the meat into your casserole dish, and layer your cooked veggie mix right on top. For this recipe, I used some thawed frozen spinach and a bit of red bell pepper. Again, use whatever you like. Toss some mushrooms in there if you have some in the fridge!
Then, you’ll make the egg mixture. Crack a dozen eggs (yes, a dozen!) into a large mixing bowl. Add heavy cream and a cup of shredded cheese. Then, you’ll add some salt, pepper, and a little garlic powder.
Tip: Before you go crazy with the salt, taste a bit of the cooked sausage. I found that the sausage I was using was already pretty salty, so I only 1/2 tsp more salt. You’ll have to make that judgment call, depending on what type of sausage/protein you choose to use.
After that, pour the egg mixture into the casserole dish, give it all a quick stir, and bake until the eggs are set and the edges are starting to brown. That’s it!
Tip: If you find that your casserole is browning too quickly, cover the dish with aluminum foil.
Ingredients in Keto Egg Casserole
There are five basic ingredients in this healthy breakfast casserole: eggs, cream, meat, veggies, and cheese. In this version, I’ve called for a savory combination of fresh breakfast sausage, cheddar cheese, and spinach.
Want my recommendation for the best breakfast meat options? ButcherBox bacon and sausage is some of the best-tasting you’ve ever had – it’s keto-approved, nitrate-free, with no added sugar. Their sausage is a customer favorite and perfect for any breakfast recipe you can dream up — including this keto breakfast casserole!
That said, one of the best things about this recipe is that it is super customizable. I chose sausage and veggies for this particular dish, but if you’re a vegetarian, you can replace the sausage with tofu crumbles or more veggies.
Or, if you don’t want to use sausage, use another kind of meat. Go for it! This is your breakfast.
Keto Breakfast Casserole is a great vehicle for leftovers, too. You can adapt this recipe to fit whatever meat and veggie ingredients you may have in your fridge. Here are some variations on keto breakfast casserole that you may want to try.
- Instead of browned sausage, try leftover rotisserie chicken, crisp bacon, or diced ham
- Instead of spinach, try leftover sauteed kale, steamed broccoli, or Swiss chard
- instead of Cheddar cheese, try Swiss or Gouda
- If you don’t mind few extra carbs, and fresh diced tomatoes and bell peppers
Another tip: start with fully cooked meat. This is especially helpful if you’re using something like leftover ground beef or even something like a shredded rotisserie chicken.
How to Freeze Breakfast Casserole
To make ahead/freeze this casserole: You can freeze unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil.
Baked casserole may be frozen, up to 2 months. To freeze, let the casserole cool completely, then wrap tightly. To serve, thaw in refrigerator overnight and bake at 350ºF for about 20 minutes or until heated through.
How to Reheat Breakfast Casserole
You can reheat individual servings of breakfast casserole in the microwave, or you can reheat multiple servings in the oven. To reheat, first, preheat the oven to 350 degrees Fahrenheit. Cover the leftover breakfast casserole with a piece of foil to retain moisture, and heat for 15 minutes or until heated through.
Keto Meal Prep with Breakfast Casserole
Keto breakfast casserole is one of those great make-ahead recipes that are perfect for keto meal prep. It’s extremely convenient as a quick meal, or to have on hand for those mornings you just need to run out the door.
This breakfast casserole will keep in the fridge for about 3-4 days. Make sure to cover your dish with a lid, or wrap it tightly with aluminum foil or plastic wrap.
You could also pre-portion this casserole in these meal prep containers. I love these glass meal prep containers because they are made with high-strength, eco-friendly glass. And, the lockable lids are leak-proof.
- 12 ounces sausage
- 1 cup frozen spinach
- 1/4 cup chopped bell peppers
- 12 large eggs
- 1/2 cup heavy cream
- 1 and 1/2 cup shredded cheddar cheese (divided)
- 1/4 tsp garlic powder
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- Spray a 9×13 casserole dish with non-stick spray. Preheat the oven to 350ºF.
- In a large skillet over medium heat, brown the sausage. Use a spatula or wooden spoon to break up the sausage into smaller pieces as it cooks. Spoon the browned sausage evenly into prepared casserole dish. Set aside.
- To the same large skillet, sauté the spinach and peppers until the vegetables are tender, about 5 minutes. Add the cooked vegetable mixture to the sausage in casserole dish. Stir together to distribute the vegetables evenly. Set aside.
- In a medium-size bowl, whisk together the eggs, heavy cream, and 1 cup of the shredded cheese. Season with the garlic powder, black pepper, and salt.
- Pour egg mixture evenly over sausage and vegetable mixture. Stir to combine. Sprinkle with remaining 1/2 cup of shredded cheese.
- Bake for approximately 30-40 minutes, or until the eggs are set and the edges start to brown. Allow to cool at least 10 minutes before serving.
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Nutrition Information:Yield: 9 Serving Size: 1/9
Amount Per Serving: Calories: 291Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 292mgSodium: 602mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 16g
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.
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