Sausage & Egg Keto Breakfast Casserole Recipe

Why You’ll Love This Recipe

This keto breakfast casserole combines the rich flavors of sausage, eggs, spinach, and cheese for a hearty and nutritious start to your day. With only 1g net carb per serving, it’s not only keto-friendly but also low-carb and gluten-free. It's a great make-ahead dish that can be prepped in advance for quick breakfasts throughout the week. Whether you're looking for a filling meal or something to bring to a holiday brunch, this casserole will quickly become a staple in your breakfast rotation.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups spinach leaves, fresh, uncooked

• 4 scallions, sliced, white and green parts separated

• ¼ cup chopped fresh parsley

• 16 ounces breakfast sausage (see Notes)

• 12 large eggs

• ¾ cup heavy cream

• ½ teaspoon garlic powder

• ½ teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

• 2 cups freshly shredded cheddar cheese (see Notes)

Directions

1. Preheat the oven to 375° Fahrenheit. Lightly grease a 9x13 baking dish with cooking spray or butter. Layer the spinach leaves, white parts of scallions, and chopped parsley at the bottom of the baking dish. Set aside.

2. In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Stir often and break the sausage into small pieces with a spatula or wooden spoon. Once fully cooked, remove from heat.

3. While the sausage cooks, whisk together the eggs, heavy cream, garlic powder, salt, and pepper in a large mixing bowl. Once the mixture is smooth and fully combined, gently fold in the shredded cheddar cheese.

4. Layer the cooked sausage evenly on top of the spinach mixture in the baking dish. Pour the egg mixture over the sausage, making sure it’s evenly distributed.

5. Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is firm and the eggs are fully cooked through. Remove from the oven and allow to cool slightly before slicing into 12 squares.

6. Garnish with the green parts of the scallions and additional shredded cheese, if desired. Serve warm.

Servings and Timing

• Servings: 12

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Variations

• Vegetarian Version: Replace the sausage with cooked mushrooms or a plant-based sausage alternative for a vegetarian-friendly option.

• Cheese Variations: While cheddar cheese is used here, you can also experiment with other cheeses like mozzarella, Monterey Jack, or Gouda for different flavors.

• Spicy: Add some diced jalapeños or chili flakes to the sausage mixture for an extra kick.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.

• Reheating: Reheat individual servings in the microwave for 1-2 minutes, or warm up the whole casserole in the oven at 350° Fahrenheit for about 10-15 minutes, until heated through.

FAQs

1. Can I use frozen spinach instead of fresh spinach?

Yes, frozen spinach can be used in this recipe. Make sure to thaw and drain it well before adding it to the casserole.

2. Can I make this casserole ahead of time?

Yes! This casserole can be assembled the night before and stored in the fridge until you're ready to bake it.

3. Can I substitute the breakfast sausage with something else?

Absolutely! You can use ground turkey, chicken sausage, or any other type of sausage that fits your taste preferences or dietary needs.

4. Is this recipe gluten-free?

Yes, this Sausage & Egg Keto Breakfast Casserole is naturally gluten-free, as it doesn't contain any flour or wheat-based ingredients.

5. Can I make this casserole without cheese?

Yes, you can omit the cheese if you're following a dairy-free diet, though it will change the texture and flavor of the casserole.

6. How do I know when the casserole is done?

The casserole is done when the eggs are fully set and firm. You can check by inserting a toothpick or knife into the center—if it comes out clean, it's ready.

7. Can I freeze this casserole?

Yes, you can freeze the casserole. Once baked and cooled, wrap it tightly in plastic wrap and aluminum foil. It will keep for up to 3 months in the freezer.

8. How do I reheat a frozen casserole?

To reheat, thaw the casserole in the fridge overnight and then bake at 350° Fahrenheit for 15-20 minutes, until heated through.

9. Can I add more vegetables to this casserole?

Definitely! You can add bell peppers, zucchini, or even broccoli for extra veggies and nutrients.

10. How long does the casserole last in the fridge?

It will last for up to 4 days when stored in an airtight container in the refrigerator.

Conclusion

This Sausage & Egg Keto Breakfast Casserole is a versatile, delicious, and easy-to-make breakfast option that is perfect for anyone following a keto or low-carb lifestyle. With its blend of savory sausage, fresh spinach, and creamy eggs, it provides a filling and nutritious start to your day. Whether you're making it for a busy weekday breakfast or a holiday gathering, this casserole will be a hit!

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This Sausage & Egg Keto Breakfast Casserole is a hearty, low-carb, and gluten-free breakfast made with sausage, eggs, spinach, and cheese. It's perfect for meal prep and a filling breakfast.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

3 cups spinach leaves, fresh, uncooked

4 scallions, sliced, white and green parts separated

¼ cup chopped fresh parsley

16 ounces breakfast sausage

12 large eggs

¾ cup heavy cream

½ teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

2 cups freshly shredded cheddar cheese

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Instructions

1. Preheat the oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray or butter. Layer the spinach leaves, white parts of scallions, and chopped parsley at the bottom of the baking dish. Set aside.
2. In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Stir often and break the sausage into small pieces. Once fully cooked, remove from heat.
3. In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until smooth. Gently fold in the shredded cheddar cheese.
4. Layer the cooked sausage evenly on top of the spinach mixture in the baking dish. Pour the egg mixture over the sausage, ensuring it is evenly distributed.
5. Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is firm and the eggs are fully cooked through. Remove from the oven and allow to cool slightly before slicing into 12 squares.
6. Garnish with the green parts of the scallions and additional shredded cheese, if desired. Serve warm.

Notes

• Use breakfast sausage, ground turkey, chicken sausage, or any other type of sausage you prefer.
• For a vegetarian option, swap the sausage with cooked mushrooms or a plant-based sausage.
• Feel free to experiment with other cheeses like mozzarella or Gouda.
• To add spice, consider adding diced jalapeños or chili flakes to the sausage mixture.
• Frozen spinach can be used, but make sure it is thawed and well-drained.

Nutrition

• Serving Size: 1 square
• Calories: 300
• Sugar: 1g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 180mg