Looking for a delicious, easy, gluten-free, and keto-friendly breakfast? Look no further! This super easy, keto-friendly, naturally gluten-free breakfast casserole made with various ingredients is sure to please any crowd. One of the best ways to stick to a keto diet is to have delicious food on hand, ready to eat. Making this easy breakfast keto casserole to have ready to eat throughout the week will become a weekend tradition.
Why Choose a Keto Egg Casserole?
This recipe is so easy to make, affordable, and so full of flavor. The egg casserole is a versatile dish that can be enjoyed for breakfast, brunch, lunch, or even dinner. It’s a great way to use up leftover ingredients and customize the flavors to your liking. This dish is perfect for meal prepping and freezing.
Picking Your Ingredients
Start by picking the best ingredients for making this keto breakfast sausage, egg, and cheese casserole.
Sausage
Brown the sausage in a large, shallow skillet. Using natural sausage that doesn’t contain nitrates or nitrites is a healthier option. It’s important to keep any foods known to be a carcinogen out of your kitchen. Owens or Jimmy Dean both have “natural” brands of sausage.
Cheese
Feel free to mix up the type of cheese you use for the topping. Tillamook Medium Cheddar is a great choice. Tillamook uses rBST-free milk and they naturally age their cheeses. But, feel free to use pepper-jack, Mexican blend, Monterey Jack, or a mixture of whatever is in your fridge. If you prefer more of a cheesy top, add an 1/2-1 cup of cheddar cheese to the top of the casserole 5-8 minutes before the end of the cook time.
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Green Chiles
Canned diced green chiles instantly spruce up any dish and give it a mild flavor even the kids will eat. For this dish, you can use canned diced green chiles or green chile salsa. Whatever you have on hand will work.
Eggs
It is recommended to keep organic, grass-fed eggs on hand at home. Eggs that have that rich, deep orange yolk.
Cream Cheese
Cream cheese, sausage, and green chiles come together with eggs in this delicious breakfast casserole. Remove the cream cheese from the fridge to come to room temp as quickly as possible.
Easy Keto Sausage Egg Breakfast Casserole Recipe
This Keto Breakfast Casserole recipe is as simple as promised!
Ingredients
Sausage Mixture
- 1 tube all-natural sausage
- 1 block cream cheese
- 1 small can diced green chiles
Egg Mixture
- 10 eggs
- 3/4 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
Other
- 1 cup shredded cheddar cheese
- 1/4 cup spinach (optional)
Directions
Prep
Preheat oven to 400°. Grease a 9×13 pan with your cooking oil of choice (butter, oil, etc).
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Sausage Mixture
- Brown the sausage in a large skillet.
- Once browned, add in the diced chiles and scrape the bottom of the pan to get the burnt bits up.
- Add in cream cheese.
- Mix until all combined.
Egg Mixture
- Crack 10 eggs into a large mixing bowl.
- Add heavy cream, salt, and pepper to the bowl.
- Mix well
Bake and Serve
Place in preheated oven for 35 minutes.
Keto Egg & Cream Cheese Bake Recipe
This easy Keto Egg & Cream Cheese Bake is ideal to throw together for a delicious breakfast, lunch, or dinner and is the perfect low-carb recipe for meal prepping or using up leftover ingredients.
Ingredients
- 4 ounces of Cream Cheese, softened
- 5 large Eggs
- ⅓ cup of Unsweetened Almond Milk
- ½ teaspoon of Salt
- ½ teaspoon of White Pepper, ground
- 1 cup of Ham, diced
- ¼ cup of Scallions, sliced
- 1 cup of Cheddar Cheese, shredded
Instructions
- Preheat your oven to 175C/350F.
- Place the cream cheese and 2 eggs into a large jug and blend with an immersion blender until fully combined.
- Add the remaining eggs, almond milk, salt, and pepper, and blend until combined.
- Grease an 8in square baking dish and add the ham, scallions, and half the cheddar to the base.
- Pour over the egg mixture and give it a gentle mix to evenly distribute the fillings.
- Sprinkle over the remaining cheddar cheese.
- Bake for 35-45 minutes until golden brown and puffed up. It should not jiggle when moved.
- Leave to cool for 5 minutes before slicing. The egg will deflate as the steam escapes when it starts to cool.
- Cut into quarters and serve hot!
Variations and Add-Ins
There isn’t too much science to getting a really awesome casserole out of this recipe.
- Cream: Half and half or milk can be used in place of cream. This will make it lighter in calories and fat but generally will raise the sugar content making it a less keto-friendly option.
- Cheese: Other types of cheeses can be used to give the breakfast casserole different flavors.
- Loaded Ham & Cheese Breakfast Casserole: In a skillet sauté chopped cauliflower, chopped red bell pepper, and a pressed clove of garlic. Once done, add 4 oz of chopped fresh spinach and stir until wilted.
- 3 Meat Keto Breakfast Casserole: Prepare bacon and breakfast sausage per package directions and drain fat. Crumble the bacon and sausage and add them into the recipe with the ham.
- Jalapeno Ham Breakfast Casserole: Slice 2-3 jalapeno peppers and remove the seeds and stems if desired for less spiciness. Make casserole as directed and after adding the ham and cream cheese, but before adding the cheddar cheese sprinkle the jalapeno slices over the top of the casserole.
- Veggies: Onions, spinach, and broccoli are great additions.
Tips for the Perfect Casserole
- Don’t go crazy with the whisking: Just mix until the ingredients are combined, or you’ll end up with a tough casserole.
- Pat that ham dry: If you’re using deli ham, give it a quick pat with paper towels.
- Room temp is your friend: Try to remember to take your eggs and cream out of the fridge about half an hour before you start cooking.
- Set before slicing: Wait 5-10 minutes after baking before you dig in. It helps everything set nicely.
- The foil trick: If the top is getting too brown but the middle’s still jiggly, pop some foil on top.
Make It Ahead of Time
This casserole only takes about half an hour to make from start to finish. But if you need to, you can put it in the fridge overnight so it’s ready to toss in the oven in the morning.
Storing and Reheating
- Store leftover Keto Egg & Cream Cheese Bake in the fridge for up to 4 days or freeze for up to 3 months.
- Whole casserole: Wrap it up tight and refrigerate.
- Grab-and-go: Cut into squares, wrap individually, and freeze.
- Microwave: 30-45 seconds for thawed, 1 minute for frozen.
- Oven: 325°F, warm for 20-25 minutes or until it’s hot.
- Skillet: Great for thawed pieces. 3-5 minutes on medium-low, covered.
Nutritional Information
Keto Egg and Cream Cheese Bake Recipe (Healthy & Easy)
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- Serving: 125g
- Calories: 390kcal
- Carbohydrates: 3g
- Protein: 24g
- Fat: 31g
- Saturated Fat: 15g
- Cholesterol: 315mg
- Sodium: 1089mg
- Potassium: 270mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 1064IU
- Vitamin C: 1mg
- Calcium: 296mg
- Iron: 2mg
Other Keto Egg Recipes to Try
- Keto Carnivore Baked Eggs
- Keto Baked Egg Custard
- Keto Scotch Eggs
- Keto Breakfast Tacos