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Keto Breakfast Casserole

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 9 slices
Calories 478kcal

Ingredients

  • 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

Instructions

  • 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.
    how to break up the meat for low carb cheeseburger casserole
  • 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.
    sauteing the vegetables for low carb cheeseburger casserole
  • 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!
    before baking the keto beakfast casserole

Notes

  1. Oil - opt for a mild-tasting oil with a high smoke point. My favorite is avocado oil. Skip olive oil and coconut oil here. 
  2. Nutritional information is based on 1 slice, if you cut this recipe into 8 slices:

Nutrition

Calories: 478kcal | Carbohydrates: 5g | Protein: 21g | Fat: 42g | Cholesterol: 283mg | Fiber: 1g | Sugar: 2g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com