Keto Breakfast Casserole
This Keto Breakfast Casserole is a low-carb, high-protein, and satisfying way to start your day. Packed with eggs, sausage, cheese, and low-carb veggies, it's perfect for meal prep, weekend brunch, or a quick breakfast on busy mornings.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Frying pan or skillet
- Whisk
- Spatula
- Measuring cups and spoons
- Knife and cutting board
- Oven
Ingredients
- 10 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese optional
- 1/2 pound breakfast sausage sugar-free
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach or kale
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- Butter or coconut oil for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or coconut oil.
- Cook the sausage in a skillet over medium heat until browned. Drain excess fat and set aside.
- Sauté vegetables (spinach, peppers) in the same skillet for 2–3 minutes until slightly soft.
- In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, paprika, salt, and pepper until smooth.
- Add cooked sausage, sautéed vegetables, and cheeses to the egg mixture. Stir to combine.
- Pour into the baking dish and spread evenly with a spatula.
- Bake for 35–45 minutes, or until the center is set and a toothpick comes out clean.
- Let the casserole cool for 5–10 minutes before slicing and serving.
Notes
Substitute sausage with bacon, ham, or vegetarian protein.
Store in an airtight container in the fridge for up to 4 days.
Freeze individual slices for up to 2 months.
For dairy-free: use coconut milk and dairy-free cheese.
Add herbs, hot sauce, or mustard for extra flavor.