For breakfast, nothing beats a dish that’s both quick to prepare and incredibly tasty. This keto-friendly casserole recipe fits the bill perfectly. It's exceptionally easy to make and requires only a handful of ingredients to create a fantastic breakfast casserole. This recipe is not only delicious but also an easy way to enjoy a hearty, keto-friendly meal for breakfast or even dinner. It’s also perfect for anyone following a low-carb lifestyle or simply looking for a tasty and satisfying meal.
Why This Casserole is a Great Choice
This keto breakfast casserole is perfect for meal prep, weekend brunch, and holiday breakfasts. It's full of nutritious ingredients, including whole eggs, fresh spinach, and breakfast sausage without added sugars. Since it’s keto-friendly, low carb, and gluten-free, it’s a recipe that just about everyone can enjoy.
Versatile and Customizable
One of the best parts of this keto egg casserole is its flexibility. You can easily make substitutions or add variations based on what you have on hand or your personal preferences. This recipe is honestly pretty versatile.
Ingredients
Here’s what you’ll need to make this delightful casserole:
Sausage Mixture
- 1 tube all-natural sausage
- 1 block cream cheese
- 1 small can diced green chiles
Egg Mixture
- 10 eggs
- ¾ cup heavy cream
- ¼ tsp salt
- ¼ tsp pepper
Other
- 1 cup shredded cheddar cheese
- ¼ cup spinach (optional)
- 2 tbsp Frank’s RedHot Sauce (optional)
Ingredient Notes and Options
- Sausage: I’ve always been a huge fan of breakfast sausage, using it in a wide variety of keto recipes. Feel free to use hot or mild pork, turkey, or chicken breakfast sausage to fit your tastes and preferences. Natural Sausage: Brown the sausage in a large, shallow skillet. I like to use natural sausage that doesn’t contain nitrates or nitrites. It’s important to me to keep any foods known to be a carcinogen out of my kitchen, and this is one of them. Owens or Jimmy Dean both have “natural” brands of sausage. Search for those at your local store. If you don’t have breakfast sausage, feel free to use Italian sausage or even keto bacon. Yes! You can use Italian sausage, turkey sausage, or even chorizo in place of breakfast sausage.
- Eggs: As much as I like breakfast sausage though, the real reason that I love this recipe so much is because it includes a whopping 10 eggs. Eggs have always been my number one favorite breakfast food to enjoy, as they provide an insane amount of essential nutrients. They’re excellent sources of quality protein and healthy fats, vitamins, minerals, and dietary cholesterol. And just in case you’re wondering, no, moderate consumption of dietary cholesterol does not increase your risk of heart disease. I always keep organic, grass-fed eggs on hand at home. I love eggs that have that rich, deep orange yolk, as I always see when dining in Europe. My favorite brand is Happy Egg.
- Cheese: Feel free to mix up the type of cheese you use for the topping. I like Tillamook Medium Cheddar. I like the ingredients Tillamook uses and the way they make their cheeses. 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. For best results, shred your own cheddar cheese from a block.
- Green Chiles: I always have cans of diced green chiles in my pantry. They instantly spruce up any dish and give it a mild flavor even the kids will eat. For this dish, I’ve used canned diced green chiles or green chile salsa. Whatever you hand on hand will work.
- Heavy Cream: The heavy cream is what keeps your eggs tender and fluffy, so don’t skip it. If you leave it out entirely, your eggs will likely end up tough and rubbery. Milk or half and half will work in its place, to a lesser degree, and coconut cream will work if you need a paleo or dairy-free option (make sure you switch out the cheese, too!). Yes, you can substitute heavy whipping cream with coconut cream and use a dairy-free cheese option.
- Vegetables: Fresh spinach, red bell peppers, or green chiles can be added to incorporate more nutrients without adding many carbs. Include steamed or riced cauliflower if you’re really missing a classic tater tot casserole. Add onions and peppers if your keto is a little looser.
- Spice: Frank’s Red Hot Sauce: Adds a little kick without overpowering the dish.
Instructions
Follow these simple steps to create your keto sausage and egg casserole:
Read also: Easy Low-Carb Cheese Crackers
- Prep: Preheat oven to 400°F (200°C). Grease a 9×13 inch pan with your cooking oil of choice (butter, oil, etc.). There isn’t a lot of prep needed for this dish. Start by prepping all your ingredients. Remove the cream cheese from the fridge to come to room temp as quickly as possible. Grease your 9×13 casserole dish with whatever you like to use. (Butter, olive oil, oil spray).
- Sausage Mixture: Brown the sausage in a large skillet. As your cook your sausage, prep the remaining ingredients (eggs, milk, salt, pepper, shredded cheese). 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. Cook the Sausage Thoroughly: Make sure the breakfast sausage is fully cooked before adding it to the casserole dish. Heat a large skillet over medium-high heat. Add sausage, breaking meat apart with a wooden spoon, and cook until meat is thoroughly cooked and no longer pink, about 5-7 minutes. Spread the cooked sausage over the bottom of a 9×13-inch casserole dish.
- Egg Mixture: Crack 10 eggs into a large mixing bowl. Add heavy cream, salt, and pepper to the bowl. Mix well. Add eggs to a large bowl and whisk. Whisk in the cream, hot sauce, and shredded cheddar cheese. Put the egg mixture ingredients in a blender and blend until smooth.
- Combine and Bake: Place the sausage mixture in the prepared pan. Pour the egg mixture over the sausage. Sprinkle shredded cheddar cheese and spinach (if using) over the top. Place in preheated oven for 35 minutes. Place baking dish in preheated oven and bake 20 to 25 minutes or until casserole is firm and eggs are cooked through. Don’t Over Bake: Keep an eye on the casserole during baking. Over-baking the recipe can cause the eggs to dry out.
- Cool and Serve: Once cooked, remove the casserole from the oven and allow it to cool slightly. Garnish with green parts of scallions and additional shredded cheese if desired, then serve warm. Remove from oven and slice into 12 squares.
Tips for the Perfect Casserole
- Make It Ahead of Time: This casserole can be prepared ahead of time.
- Add Extra Flavor: For a more flavorful casserole, try adding onion powder or garlic powder to the egg mixture.
- Use the Right Pan: Make sure you use a 9×13 baking or casserole dish. If you use a smaller pan, you’ll likely end up with undercooked eggs after 25 minutes in the oven. Glass or ceramic will both work fine, just make sure your dish is large enough.
- Sauté Spinach: If you prefer sautéed spinach, toss your spinach leaves in the skillet with the sausage right before the sausage is ready. Cook the spinach down as you like it, then layer it in the baking dish with the sausage.
Serving and Enjoying
This keto breakfast casserole is perfect for a weekend brunch, a holiday breakfast, or even a quick and easy dinner. It’s filling, nutritious, and incredibly satisfying.
Reheating Instructions
There are a couple of methods that work well for reheating this keto egg bake.
- Microwave Method: Place the casserole on a microwave-safe plate. Cover with a paper towel and heat for 1-2 minutes or until it’s all the way hot. To Reheat: Place on a microwave-safe dish and cover with a paper towel. Put in the microwave and heat for 1-2 minutes or until it's hot all the way through.
- Oven Method: Heat up the oven to 325 degrees and warm for 20-25 minutes or until it’s hot. You can reheat larger quantities in the oven.
Storage Instructions
- Refrigerator: Store the casserole in an airtight container in the refrigerator for up to 3-4 days. Refrigerator: Store the casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: This casserole freezes well. After it cools, slice the casserole into individual servings and wrap each piece in plastic wrap or aluminum foil. Place the wrapped portions in a freezer-safe container or bag, and freeze for up to 3 months. To Freeze: Cover in foil or plastic wrap, then put in an airtight container.
Make-Ahead Instructions
This casserole is SO easy to make fresh, but it’s also totally perfect for meal prep and make-ahead meals. For meal prep, fully bake the casserole ahead of time, refrigerate in an airtight container, and reheat servings in the microwave. For a make-ahead option, prepare everything right up to the point of baking and cover the dish securely with plastic wrap or a lid. Refrigerate it overnight and pop it straight into the oven 30 minutes before you’re ready to eat. Simply prepare the egg bake (or egg bakes if you are making multiple) and let it cool down completely. Once cooled, place in an airtight container. I recommend pre-cutting it, so it’s easy to grab a piece to warm up or toss in a lunch box. After the keto, bake has cooled, and you put them in airtight containers, refrigerate for up to 4 days. Or you can freeze it for two months.
Nutritional Information
The exact amount of net carbs will depend on the specific brands and ingredients you use, but generally, this casserole contains only a few net carbs per serving, making it a great option for those on a low-carb diet. Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings.
Nutrition: The nutrition facts are for the base egg bake recipe without any add-ins. They are calculated based on 4 servings.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto