keto breakfast casserole

Sausage, peppers and cream cheese make this breakfast casserole a wonderful treat and great for your next meal prep!

Sausage and Pepper Breakfast Casserole - Keto and Low Carb

eggs

sausage

cheddar cheese (divided)

onions

red pepper (chopped)

heavy cream

cream cheese

garlic salt

cayenne pepper (optional)

parsley (chopped)

Preheat oven to 350F. Add the eggs, spices and heavy cream to a mixing bowl and whisk until well combined. &nbsp;Pour half of the egg mixture into a casserole dish that has been sprayed with nonstick spray. &nbsp;

Sprinkle the sausage, peppers, onions and half of the cheddar cheese over the eggs.  Add the cream cheese in little dollops.  Add the remaining egg mixture and sprinkle the rest of the cheddar over the top.

Bake for 30 minutes or until the eggs have set. &nbsp;Allow to cool before cutting into. Store leftovers in the fridge for a few days or freezer.

https://content.jwplatform.com/videos/EaOb8IBp.mp4

Looking for a quick and easy way to meal prep your breakfast for the week?  This casserole is so simple to put together and you can eat it throughout the week or freeze leftovers.

Easy Sausage and Pepper Breakfast Casserole – Keto and Low Carb

Great for groups and perfect for prep, Spicy Keto Breakfast Casserole brings a zesty twist to a classic baked egg dish. Saute the sausage and vegetables and transfer to your casserole dish. Top with shredded cheese before adding your eggs. Bake until your edges are golden. Serve warm from the oven or portion and freeze.

Spicy Keto Breakfast Casserole

lb chorizo sausage (casings removed)

butter

oz crimini mushrooms (thinly sliced)

onion

bell pepper (diced)

garlic (minced)

tsp cumin

½ - 1 tsp red pepper flakes

oregano

kale (about 3 cups) (stems removed, chopped)

cheddar cheese

tsp kosher salt

½ tsp ground pepper

Heat the oven to 400°F. Lightly mist a 9x13” casserole dish with olive oil spray.

Heat a 12” skillet over medium high heat. Add the sausage. Cook, breaking apart with a wood spoon, until browned and no longer pink, 7-8 minutes. Remove using a slotted spoon and transfer to the casserole dish.

Add 1 tablespoon butter to the residual sausage grease in the skillet and heat until it melts then foams. Add the mushrooms, toss to coat in the fat, and saute, stirring occasionally, until they release their water content and are golden brown and crisp, 10 minutes. Push the mushrooms to the edge of the pan.

Add the remaining tablespoon butter to the skillet and heat until it melts then foams. Add the onion and bell pepper and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, cumin, red pepper flakes, and oregano and toss with the mushrooms, onions, and peppers. Cook, stirring frequently, until the garlic and spices are fragrant, 1-2 minutes. Scrape the vegetable mixture into the casserole dish.

Add the chopped kale to the skillet along with ¼ cup water. Sautee, stirring frequently, until the kale wilts, 7-8 minutes. Scrape into the casserole dish.

Sprinkle the grated cheese over the casserole ingredients. Then, use a wood spoon to mix all ingredients until evenly distributed.

Whisk the eggs with the heavy cream, salt and pepper until smooth and well combined. Pour the egg mixture over the sausage and vegetables, then give the casserole dish a little shake to ensure the custard seeps into the nooks and crannies.

Transfer to the oven. Bake 40-45 minutes or until the eggs are set and the center just barely jiggles. Cool in the casserole dish for 10 minutes, then slice and serve warm.

Low-Carb Bacon, Egg, and Spinach Breakfast Casserole is the perfect quick and easy make-ahead, meal-prep dish loaded with cheese, mushrooms, and peppers.

Low-Carb Bacon, Egg, and Spinach Breakfast Casserole

egg egg

spinach

bacon (Cooked and crumbled)

mushrooms

red onions

green peppers

red peppers

salt and pepper

Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray.

Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.

Add the veggies to the bottom of the baking dish. Spread the veggies throughout the dish.

Add another layer, add the spinach.&nbsp;

Whisk the egg whites and eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies.

Create an additional layer by adding the crumbled bacon and shredded cheese.

Bake for 35 minutes.

Remove from the oven. Allow to cool before serving.

Easy to make breakfast casserole with bacon, sausage, eggs, bell pepper, cauliflower, and cheese. This recipe is a family favorite and perfect for large crowds! Make-ahead for busy mornings.

Keto Casserole

Large Eggs

Cup Red Bell Pepper (chopped)

Cup Cauliflower (diced)

1lb Johnsonville Mild Sausage (cooked)

1lb Bacon (cooked and crumbled)

Cup Sharp Cheddar Shredded

Salt

Tsp Pepper

Pre-heat oven to 350

Cook bacon and sausage (don't drain) and set...

Cook bacon and sausage (don't drain) and set aside

Place bell pepper, cauliflower, eggs, salt and pepper...

Place bell pepper, cauliflower, eggs, salt and pepper in a bowl and mix well.

Pour egg mixture into a 9 x 13...

Pour egg mixture into a 9 x 13 baking pan and add Italian sausage (mix together)

Top with cheddar and bake for 30-35 minutes

Remove from oven and add crumbled bacon to...

Remove from oven and add crumbled bacon to the top

Serve and Enjoy!

This keto breakfast casserole is top notch and is a delicious recipe you and your entire family will love. You make one egg mixture and choose your meats, cheeses, veggies, and spices. It’s super versatile and can fit anyone’s taste buds. 

Easy Keto Breakfast Casserole

oz sausage sausage

salt

½ tsp pepper

baby spinach

tsp garlic

In a medium bowl whisk the eggs, heavy cream, salt, and pepper together. 

Add the ground sausage, onions, and garlic to a cast iron pan or frying pan. Cook on medium heat.

Once the sausage is fully cooked, add the spinach, and cook for 1-2 minutes. 

If there is any liquid in the pan, drain it. 

Add the sausage and cheddar cheese to the eggs. Whisk together. 

Spray an 8&#215;8 or 9&#215;9 baking dish with cooking spray. 

Bake for 25 minutes, or until cooked through. 

This was the best quiche/egg casserole ever! My tweaks: I added a 1/3 chopped jalapeño to the onion and used chopped and sautéed kale instead of spinach. Also added 1/4 tsp basil, 1 chopped tomato, and only 1/3 lb of sausage. DEFINITELY making many more times!! It was so flavorful and the texture was amazing. If in doubt, readers, try this recipe!

A heart breakfast casserole filled with chorizo, spinach and eggs. If you&#039;re looking for a low carb breakfast option, this will become a favorite!

Chorizo and Egg Breakfast Casserole

Tbsp Vegetable Oil

lb Chorizo

Eggs

Heavy Whipping Cream

Garlic Powder

Cheddar Cheese (shredded, divided)

Fresh Spinach (chopped)

Preheat oven to 375 degrees. Spray a 13x9 pan with non-stick cooking spray and set aside.&nbsp;

In a frying pan, heat vegetable oil over medium high heat. Add diced onion and cook for about 5 minutes or until translucent.

Add chorizo and fry until cooked through.

In a large mixing bowl, add eggs, heavy whipping cream and garlic powder. Whisk until well blended. Add 1 cup of shredded cheese and whisk to combine. Add spinach and chorizo mixture to eggs and stir well. Pour into prepared pan.

Sprinkle remaining 1 cup of cheese over the top.&nbsp;

Bake for 30-35 minutes or until center is set.&nbsp;

An easy cheesy keto breakfast casserole that's overflowing with sausage, eggs and flavor. This make ahead low carb breakfast is a hearty option perfect for meal prep and loved by the whole family. 

Keto Sausage Breakfast Casserole

olive oil

heavy whipping cream

pepper

coconut flour oat fiber

baking powder

green onions, sliced

oz shredded cheddar cheese

Preheat oven

Preheat oven to 350 degrees F and grease a medium casserole dish with butter or cooking spray.

Cook sausage

Over medium-high heat, cook olive oil and sausage in a large skillet until the sausage is cooked through. Remove from the heat and set aside to cool slightly.

Whisk & mix

Whisk together eggs, heavy cream, salt and pepper into a large bowl. Add in coconut flour, baking powder, green onions and shredded cheddar cheese (reserving about ½ cup for the topping). Mix until combined. 

Stir & spread

Stir the cooked & cooled sausage to the egg mixture. Spread into the casserole dish. Top with remaining ½ cup of shredded cheddar cheese. 

Bake it

Bake at 350 for 20-28 minutes or until the casserole is golden brown on top and the center is set.

https://www.youtube.com/watch?v=l5Or6m_dDls

How to make Keto Sausage Breakfast Casserole.

Keto Breakfast Casserole | Sausage, Cauliflower and Cheese!

pork sausage

riced cauliflower

scallions

tbsp Heavy Whipping Cream

tsp black pepper

tsp Pink Himalayan Salt

Preheat the oven to 350 degrees F and grease a casserole dish (9x13) with coconut oil spray.

Heat a large skillet to medium-high heat and add the ground breakfast sausage to the skillet. Using a spatula break up the crumbles as it cooks. Remove cooked sausage from the skillet and set aside.

Drain 70% of the grease from the skillet and add half the riced cauliflower to the skillet. Season with 1/2 tsp black pepper and 1/4 tsp salt and combine using a spoon soaking up most of the remaining sausage grease.

First layer: Transfer the greased cauliflower to a casserole dish or large dutch oven. Layer on half of the cooked sausage, half of the cheese and half of the scallions.

Second layer: spread the remaining cauliflower (not coated in sausage grease) on top, then the remaining sausage, cheese and scallions making two layers.

Crack 10 large eggs into a large bowl and whisk to combine. Add 2 tbsp heavy whipping cream and season with 1/2 tsp black pepper and 1/4 tsp salt. Whisk to combine.

Pour the egg mixture over the two layers in the casserole dish and bake for 35-40 minutes.

Serve immediately!

This delicious keto breakfast casserole features sausage, egg, and cheese, and an extra boost of nutrition with shredded zucchini. Make it ahead for brunch or an easy grab-and-go breakfast. It’s even wonderful for dinner!

Keto Breakfast Casserole Recipe

lb bulk Italian sausage (or breakfast sausage)

eggs (room temperature)

lb zucchini (coarsely grated)

coconut flour

tsp baking powder

tsp pepper

tsp red pepper flakes ((optional))

Cheddar cheese

Preheat the oven to 350F and grease a 9x13 inch glass or ceramic baking dish.

In a large skillet over medium high heat, cook the sausage until browned and cooked through, breaking up any clumps with the back of a wooden spoon.

In a large bowl, whisk together the eggs, cream, and garlic. Stir in the shredded zucchini (no need to drain it!).

Add the coconut flour, baking powder, salt, pepper, and red pepper flakes and stir until well combined and there are no lumps from the flour. Stir in the sausage.

Spread the mixture in the prepared baking pan and sprinkle the top with the cheese. Bake 40 to 45 minutes, until golden brown. A tester inserted in the center should come out clean.

Remove and let cool 10 minutes before serving.

Fantastic casserole! I made it for Mother's Day brunch and everyone wanted the recipe.

I was honestly worried about trying this recipe, BUT.... it was a huge hit with the whole family! I'm glad I gave it a shot.

I find Carolyn’s recipes and advice full of good content and a reliable resource for eating and staying in the keto lifestyle for life.

I followed the directions exactly but it came out a bit dry.  Can it be the brand of coconut flour (Organic Better Body Foods) I used or can I add more moisture somehow?  I really want to try this again.  It looks great, like your picture but lacking a little flavor and moisture.  Help please!  Thank you!  Grateful to have found your blog.  I'm still learning to cook this way.  Blessings! Gail

Made this and was great. Cut it up for multiple breakfasts. I added some sauteed mushrooms because I needed to use them. Next time I will use a little less garlic and maybe sweat the cucumbers to remove some moisture. Other than that I now have 9 simple breakfasts.

Carolyn, your site is my go to for recipes!  Thank you for making Keto/low carb so easy❣️  I have found numerous favorites!!  And this casserole - delicious!

Glad I checked the sausage hubby bought! Already spicy so I skipped the red peppers… Added onion &amp; mushrooms.  He loved it. Thanks again for these tasty recipes.

This rich, tasty, and filling keto breakfast casserole is made with sausage, eggs, spinach, and cheese. It&#39;s wonderfully flavorful!

Keto Breakfast Casserole

Diamond Crystal kosher salt

black pepper

garlic powder

red pepper flakes

cheddar cheese (shredded, divided; 4 ounces)

breakfast pork sausage (raw)

baby spinach leaves (2 ounces)

Preheat the oven to 400°F. Lightly grease a square 9-inch pan.

In a large bowl, whisk the eggs with the heavy cream, salt, pepper, garlic powder, and red pepper flakes. Use a rubber spatula to mix in ½ cup of the shredded cheddar. Set aside.

Heat a large 12-inch nonstick skillet over medium-high heat. There’s no need to add oil. Add the sausage and cook, stirring and breaking it up, until browned, 5-7 minutes. There&#39;s no need to drain the fat.

Turn the heat off and mix in the spinach leaves (you can leave them whole) just until they are very slightly wilted from the pan’s residual heat.

Transfer the sausage-spinach mixture to the prepared baking dish, spreading it evenly on the bottom.

Remix the eggs and pour them into the pan on top of the sausage mixture. If needed, gently stir the mixture inside the pan to evenly spread the sausage and spinach.

Sprinkle the remaining ½ cup of cheese on top of the casserole.

Bake the casserole until the eggs are set and the cheese is golden brown. In my oven, it takes 25 minutes.

Allow the casserole to rest for 10 minutes before cutting it into nine squares and serving.

This is WONDERFUL and the ingredients most people have in their cupboard's.

I have made this twice now and my family can’t get enough!! I use Le Gruyère cheese and added onions and mushrooms. It is perfect!!  I’m going to try with diced ham and Swiss next time.

I have made this sooooo many times! It's my favorite breakfast! I use hot breakfast sausage and it's even more amazing!

This casserole was a hit!!!  It came out perfectly.  I added mushrooms, finely chopped green onions, a splash of Tabasco, a sprinkling of Adobo seasoning and a 1/4 cup of egg whites to make it all a bit fluffier.  I couldn't be more delighted at how it turned out.  So colorful, flavorful, filling and easy to make.  I was able to package and stack the other portions in my 'fridge for quick breakfasts throughout the week.  Thank you so much for crafting such a creative and healthy dish!  Love it!!

Loved this casserole. I made it for my sister who is low carb with red peppers and onions instead. She is a picky eater but asked me to make again.

Absolutely delicious.  My guests loved it.

I had family visiting on their way through town, and the only time they could visit was earlier in the day.  I served this casserole with mixed berries and toast.  It was a big hit.  I didn't have spinach, but made it with thinly sliced onions and red bell peppers.  I loved how fluffy and yummy it looked coming out of the oven.  Thanks for posting this!

My husband and I love this recipe and make it regularly. Lasts us the week for breakfasts. Thank you for sharing!

Love this! So flavorful and easy to make!

https://content.jwplatform.com/videos/1B9V1QbH.mp4

Keto breakfast casserole with sausage and cheese.

Treat yourself to this Low-Carb &amp; Gluten-Free McGriddle Breakfast Casserole recipe. Savory sausage, fluffy maple pancake batter—just like McDonald&#039;s!

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