Low carb breakfast casserole with sausage and cheddar

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Why You’ll Love This Low Carb Breakfast Casserole

A low carb breakfast casserole transforms hectic mornings into stress-free starts with zero compromise on flavor. Imagine golden sausage mingling with sharp cheddar, all bound together in a fluffy egg base that’s perfectly seasoned. This keto egg casserole feeds a crowd, reheats beautifully, and keeps you satisfied for hours with just 3g net carbs per serving. Whether you’re meal prepping for the week or hosting a weekend brunch, this sausage breakfast bake delivers restaurant-quality results straight from your oven.

Ingredients

1 lb ground pork sausage (Italian or breakfast style)
12 large eggs
1 cup heavy cream
2 cups shredded sharp cheddar cheese (divided)
1 cup diced bell peppers (any color)
½ cup diced onion (yellow or white)
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp butter (for greasing)

Substitution tip: Swap heavy cream for full-fat coconut milk for dairy-free, or use turkey sausage for a lighter option.

Timing

Prep: 15 min | Cook: 35 min | Total: 50 min | Serves: 8

How to Make Low Carb Breakfast Casserole

low carb breakfast casserole step-by-step

Cook the Sausage and Veggies

Heat a large skillet over medium-high heat and crumble the sausage into bite-sized pieces. Cook for 6–8 minutes until browned and no pink remains. Add diced peppers and onions during the last 3 minutes, stirring occasionally until softened. Drain excess grease using a paper towel.

Pro tip: Pat the cooked sausage with paper towels to remove extra oil—this prevents a greasy casserole.

Prepare the Egg Mixture

Whisk together eggs, heavy cream, garlic powder, salt, and pepper in a large bowl until completely combined and slightly frothy. Stir in 1½ cups of the shredded cheddar cheese, reserving ½ cup for topping. The mixture should be bright yellow with evenly distributed cheese.

Pro tip: Let eggs reach room temperature for 10 minutes before mixing—they’ll incorporate better and bake more evenly.

Assemble and Bake

Butter a 9×13-inch baking dish thoroughly. Spread the cooked sausage mixture evenly across the bottom. Pour the egg mixture over the sausage, gently tilting the dish to ensure even distribution. Sprinkle the reserved ½ cup cheddar on top. Bake at 350°F for 30–35 minutes until the center is set and the edges are golden brown.

Pro tip: Insert a toothpick in the center—it should come out clean when done. Let rest 5 minutes before slicing for cleaner cuts.

Nutritional Information

Per serving: Calories: 385 | Protein: 24g | Fat: 30g | Net Carbs: 3g | Fiber: 1g

Variations & Tips

Substitutions:

Add spinach or kale for extra nutrients
Use pepper jack cheese for a spicy kick
Replace sausage with bacon or ham

Common Mistakes:

Skipping the grease-draining step creates an oily texture
Overbaking dries out the eggs—watch for that golden edge
Cutting too soon causes the casserole to fall apart

Storage: Refrigerate covered for 5 days or freeze individual portions up to 3 months. Reheat in the microwave for 90 seconds or in a 325°F oven for 15 minutes until warmed through.

Serving Suggestions

Serve this hearty casserole alongside fresh avocado slices, a crisp arugula salad, or sugar-free salsa for brightness. Garnish with fresh chives or a dollop of sour cream for extra richness. It pairs perfectly with black coffee or unsweetened almond milk.

Conclusion

This low carb breakfast casserole proves that healthy eating never means sacrificing flavor. With simple prep and foolproof results, you’ll have a week’s worth of delicious breakfasts ready in under an hour. Make it this weekend and enjoy effortless mornings all week long!

More Low-Carb Recipes You’ll Love

Looking for another savory low-carb dish? Try this Low-Carb Spanakopita Recipe for a Mediterranean-inspired meal that’s equally satisfying.

FAQs

Can I make this low carb breakfast casserole ahead of time?
Absolutely! Assemble the entire casserole the night before, cover tightly with foil, and refrigerate. In the morning, bake as directed, adding 5–10 extra minutes to the cooking time since it’s starting cold.

How do I know when the casserole is fully cooked?
The edges should be golden brown and pulling slightly away from the sides. The center should be firm to the touch—no jiggle. A toothpick inserted in the middle comes out clean when it’s ready.

Can I freeze individual portions?
Yes! Cut the baked casserole into portions, wrap each piece tightly in plastic wrap, then place in freezer bags. Freeze for up to 3 months and reheat directly from frozen in the microwave for 2–3 minutes.

What’s the best cheese for this recipe?
Sharp cheddar provides the boldest flavor, but Gruyère, Monterey Jack, or a Mexican blend all work beautifully. Avoid pre-shredded cheese with additives—block cheese melts better and tastes fresher.

Is this recipe truly keto-friendly?
With just 3g net carbs per serving, this keto egg casserole fits perfectly into a ketogenic diet. The combination of eggs, sausage, and cheese provides ample protein and healthy fats to keep you in ketosis.

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