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Keto Sausage & Egg Breakfast Casserole - A Satisfying, Low-Carb Morning Favorite

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground breakfast sausage (pork or turkey; choose sugar-free to keep it keto)
  • 10 large eggs
  • 1 cup heavy cream (or unsweetened almond milk for a lighter option)
  • 2 cups shredded cheese (cheddar, mozzarella, or a blend)
  • 1 small onion, finely diced (optional, for flavor; count carbs if tracking closely)
  • 1 small bell pepper, diced (optional; choose red or green)
  • 2 cups fresh spinach (optional, roughly chopped)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt (adjust to taste; sausage can be salty)
  • 2 tablespoons butter or avocado oil (for greasing and sautéing)
  • Fresh parsley or chives (optional, for garnish)

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or oil.
  2. Brown the sausage: In a large skillet over medium heat, cook the sausage until fully browned and crumbly, 6–8 minutes. Drain excess fat if needed.
  3. Sauté the aromatics: In the same skillet, add a little butter or oil if the pan is dry. Sauté the onion and bell pepper for 3–4 minutes until softened. Stir in garlic for 30 seconds. Add spinach and cook just until wilted.
  4. Season the base: Stir the smoked paprika and oregano into the sausage-veggie mixture. Taste and adjust salt as needed.
  5. Layer the dish: Spread the sausage mixture evenly in the greased baking dish. Sprinkle 1 1/2 cups of the shredded cheese over the top.
  6. Whisk the eggs: In a large bowl, whisk eggs, heavy cream, salt, and black pepper until smooth and slightly frothy.
  7. Combine and pour: Pour the egg mixture evenly over the sausage and cheese. Gently shake the dish to settle the eggs throughout.
  8. Add remaining cheese: Sprinkle the remaining 1/2 cup cheese on top for a golden finish.
  9. Bake: Place in the oven and bake for 30–35 minutes, or until the center is set and the top is lightly browned. A knife inserted in the center should come out clean.
  10. Rest and serve: Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped parsley or chives, and serve warm.