This low carb breakfast casserole is LITERALLY a life (or should I say low carb meal plan) saver.
Because no matter my intentions, I never have time to make fancy low carb breakfast… And I like all my meals to be fancy. And delicious. It helps me to stay on track!
My solution? Whip up a few low carb casseroles like this recipe, my egg muffins, or my crustless quiche at the beginning of the week. They store beautifully in the fridge or freezer for easy-to-reheat meals when you’re running out the door.
This low carb breakfast casserole is nothing short of creamy decadent deliciousness! Here are a few other reasons to love it:
- Great for meal prep (Bonus: it freezes well!)
- Easy way to feed a crowd
- Flexible recipe, add in your faves
- Protein-packed and low in carb
Truly, not much to this sausage breakfast casserole. Here are a few tips for keto breakfast guaranteed success:
- Sauteing the veggies before adding them into this easy breakfast casserole help to release their liquid, AND mellows out their flavors.
- Tomatoes DO add carbs to this dish — .7 g per cherry tomato to be exact.
- Tabasco adds a bit of flavor and acidity to our low carb breakfast casserole, but since we’re using so little, it doesn’t add any heat.
- Sweet vs. Spicy Sausage – I like to use sweet Italian sausage, but if you prefer a spicy sausage egg casserole, opt for spicy Italian sausage instead.
- The easiest way to break up sausage as it cooks (like you would ground beef) is with a meat chopper or the tip of your spoon.
Can You Freeze This?
You can freeze the baked casserole. Just prepare as directed, then slice into portions and freeze each in their own baggie for easy to reheat breakfast.
There are so many ways to tweak this low carb breakfast casserole… Simply stick to the measurements for eggs, cheese, cream, veggies, and protein, but tweak the ingredients used based on your taste buds.
A few suggestions:
- Swap the veggies. Adding different veggies to your casserole is a fantastic way to sneak in more greens with minimal carbs and calories. Check out my crustless spinach quiche (essentially a spinach egg bake) or my zucchini quiche for some ideas.
- Swap the sausage for another meat. You can make a breakfast casserole with ham (although our family prefers the sausage egg and cheese casserole combo), or try other ground meats like turkey or chicken for an eggy ground chicken casserole.
- Try another type of cheese. Swap mozzarella for whatever you have, such as Colby, jack, feta, or cheddar (like in my low carb cheeseburger casserole).
- Make it spicy. Use spicy Italian sausage, add in additional tabasco, or take some notes from my low carb Mexican casserole, and go crazy with your spice mix.
- Go vegetarian. Simply skip the sausage for a vegetarian option. Instead, add an extra serving of veggies to your healthy breakfast casserole.
Casseroles are notoriously convenient, loaded with cheese, perfect for meal prep, and a great way to feed a crowd. What’s not to love?!
Here are a few more low carb casseroles that check the same boxes!
- Low Carb Squash Casserole
- Zucchini Enchiladas
- Low Carb Shepherd’s Pie
- Cabbage Lasagna
- Eggplant Lasagna
Low Carb Keto Breakfast CasserolePrint Recipe Pin Recipe
- 1 Pound Italian Sausage casings removed
- 2 Tablespoons Avocado or vegetable oil (note 1)
- 1 Cup Onion chopped (about 1/2 medium)
- 1 Cup Bell Peppers chopped (about 1 medium)
- 1 Teaspoon Kosher Salt
- 10 Large Eggs
- 1 Cup Heavy Cream
- 1/2 Teaspoon Tabasco
- 2 Cups Sharp Cheddar Cheese shredded
- 1/2 Cup Cherry Tomatoes sliced
- Prep. Preheat oven to 375 F and grease a 9x13 casserole dish.
- Cook sausage. Add breakfast sausage (1 pound) to a large skillet over medium heat. Break the meat into small pieces while the sausage cooks. Once browned and no longer pink, remove to a paper towel-lined plate.
- Saute veggies. Carefully remove excess grease from the pan (I do this by tilting the pan, and dabbing up the grease with paper towels and a set of tongs), and add vegetable oil (2 tablespoons). Once shimmering, add chopped onions (1 cup), chopped bell peppers (1 cup), and salt (1 teaspoon). Saute until soft, about 10 minutes.
- Eggs. In a large bowl, whisk eggs (10), heavy cream (1 cup), and tabasco (1/2 teaspoon). Stir in the shredded cheddar cheese (2 cups), cooled sausage, cooled cooked veggies, and sliced cherry tomatoes (1/2 cup). Pour into the prepared casserole dish.
- Bake in the oven for 35-40 minutes. You'll know the casserole is done once the center is set and the edges begin to brown. Slice into 9 pieces, and enjoy!
Fans Also Made These Low Carb Recipes:
- Oil - opt for a mild-tasting oil with a high smoke point. My favorite is avocado oil. Skip olive oil and coconut oil here.
- Nutritional information is based on 1 slice, if you cut this recipe into 8 slices: