Sausage & Egg Breakfast Casserole Recipe

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Why Low Carb Breakfast Recipes Like This Casserole Win Every Morning

Looking for low carb breakfast recipes that actually keep you satisfied until lunch? This sausage and egg breakfast casserole delivers golden, melted cheese over perfectly seasoned sausage and fluffy eggs—without a single carb-heavy ingredient. It’s the ultimate crustless casserole that comes together in minutes, bakes while you shower, and feeds your family all week long. Whether you’re strictly keto or simply cutting carbs, this hearty dish proves you don’t need bread or potatoes for breakfast bliss.

Ingredients

1 pound ground pork sausage (mild or spicy)
8 large eggs
1 cup heavy cream
2 cups shredded cheddar cheese (divided)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup diced bell peppers (optional, red or green)
2 tablespoons chopped fresh chives (for garnish)

Substitution Tips: Swap heavy cream for unsweetened almond milk to reduce calories. Ground turkey or chicken sausage works beautifully for a leaner option.

Timing

Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 8

How to Make Low Carb Breakfast Recipes That Impress

Step 1: Brown the Sausage

Preheat your oven to 350°F. In a large skillet over medium-high heat, cook the sausage for 6-8 minutes, breaking it into crumbles until no pink remains. Drain excess fat and spread the cooked sausage evenly in a greased 9×13-inch baking dish.

Pro tip: Use a potato masher to break sausage into uniform crumbles for even cooking.

Step 2: Whisk the Egg Mixture

In a large bowl, whisk together eggs, heavy cream, garlic powder, pepper, and salt until completely smooth and slightly frothy. Stir in 1½ cups of shredded cheese and optional bell peppers. This keto breakfast bake mixture should look creamy and well-combined.

Pro tip: Let eggs reach room temperature for 10 minutes—they’ll blend more smoothly and bake more evenly.

Step 3: Assemble and Bake

Pour the egg mixture over the sausage layer, tilting the dish gently to distribute evenly. Sprinkle the remaining ½ cup cheese across the top. Bake uncovered for 32-35 minutes until the center is set (no jiggle when you shake the pan) and edges turn golden brown.

Pro tip: Insert a toothpick in the center—it should come out clean when the casserole is fully cooked.

Step 4: Cool and Serve

Let the casserole rest for 5 minutes before slicing. This allows the eggs to firm up for cleaner portions. Garnish with fresh chives and serve warm.

Pro tip: Run a knife around the edges before slicing for picture-perfect squares.

Nutritional Information

Per serving: Calories: 342 | Protein: 21g | Fat: 27g | Net Carbs: 2g | Fiber: 0g

Variations, Tips & Storage

Variations:

Veggie-Packed: Add spinach, mushrooms, or zucchini to the egg mixture
Spicy Kick: Use pepper jack cheese and hot Italian sausage
Dairy-Free: Replace cheese with nutritional yeast and use coconut cream

Common Mistakes to Avoid:

Don’t skip draining the sausage—excess grease makes the casserole oily
Avoid overbaking—eggs continue cooking after you remove the dish, so pull it when just barely set
Don’t pour eggs over hot sausage—let the meat cool 2-3 minutes to prevent premature cooking

Storage: Refrigerate in an airtight container for up to 5 days. Freeze individual portions wrapped in foil for up to 3 months. Reheat in the microwave for 90 seconds or oven at 325°F for 12 minutes.

Serving Suggestions

Pair this make ahead breakfast with sliced avocado and fresh salsa for a complete morning meal. A side of sugar-free bacon or roasted asparagus adds extra protein and fiber. For brunch gatherings, serve alongside mixed berries and whipped cream for a beautiful spread that pleases both keto and non-keto guests.

More Low-Carb Recipes You’ll Love

If this sausage and egg casserole became your new morning favorite, you’ll want to try our Low-Carb Breakfast Casserole with Sausage for another delicious variation with different seasonings and cheese combinations.

Frequently Asked Questions

Can I make this casserole the night before?
Absolutely! Assemble the entire casserole, cover tightly with foil, and refrigerate overnight. Add 5-7 minutes to the baking time since you’re starting with a cold dish. This makes it the perfect make ahead breakfast for busy mornings or holiday gatherings.

How do I know when the casserole is fully cooked?
The center should be firm with no liquid jiggle when you gently shake the pan. Internal temperature should reach 160°F when measured with a meat thermometer. Edges will pull slightly away from the sides and turn golden brown.

Can I use pre-cooked sausage?
Yes, but brown it briefly in a skillet to render some fat and enhance flavor. Pre-cooked sausage tends to be drier, so consider adding an extra egg or two tablespoons of cream to maintain moisture.

What’s the best cheese for this low carb sausage casserole?
Sharp cheddar provides bold flavor, but Gruyere, Monterey Jack, or mozzarella all work beautifully. For maximum flavor, use a combination of two cheeses—one for richness and one for meltability.

Can I double this recipe?
Definitely! Use two 9×13-inch dishes rather than one oversized pan. Casseroles bake more evenly in standard-sized pans. Baking time remains the same—just check both pans at the 32-minute mark.

Conclusion

This sausage and egg breakfast casserole proves that low carb breakfast recipes can be both incredibly satisfying and ridiculously simple. With just 2 net carbs per serving and endless customization options, you’ve found your new Sunday meal prep staple. Make a double batch this weekend and enjoy stress-free mornings all week!

Additional Resources

USDA FoodData Central – Complete nutritional information for eggs and sausage
Diet Doctor’s Guide to Low-Carb Breakfasts – Science-backed research on ketogenic diets
American Egg Board – Expert tips for cooking perfect eggs every time