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Sausage & Egg Keto Breakfast Casserole

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A savory, cheesy breakfast casserole with sausage, eggs, spinach, and cheese, perfect for keto enthusiasts. This low-carb, gluten-free dish is ideal for breakfast or brunch.

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

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. Layer the spinach leaves, white parts of the scallions, and chopped parsley at the bottom of the prepared baking dish. Set aside.
  3. In a large skillet over medium heat, cook the breakfast sausage, breaking it up into small crumbles as it browns. Stir occasionally and cook until fully browned and crumbly.
  4. While the sausage is cooking, whisk together the eggs, heavy cream, garlic powder, salt, and pepper in a large mixing bowl until fully combined. Once mixed, gently fold in the shredded cheddar cheese.
  5. Once the sausage is fully cooked, layer it evenly over the spinach mixture in the baking dish. Pour the egg mixture over the sausage and spinach, spreading it out evenly to cover the entire dish.
  6. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is firm and the eggs are fully set.
  7. Remove from the oven and slice into 12 squares. Garnish with the green parts of the scallions and additional shredded cheese if desired.
  8. Serve warm and enjoy!

Notes

  • For a vegetarian option, substitute the breakfast sausage with plant-based sausage or another vegetarian protein source.
  • You can use a different cheese like Monterey Jack, mozzarella, or a cheese blend for different flavors.
  • Feel free to add more low-carb vegetables like bell peppers, mushrooms, or zucchini for extra texture and flavor.
  • If you want to spice it up, add cayenne pepper or chopped jalapeños for heat.
  • To store leftovers, keep them in an airtight container in the fridge for up to 4-5 days.
  • You can freeze the casserole before baking for up to 3 months. Just thaw in the fridge overnight and bake as directed.

Nutrition

Find it online: https://recipesbyjanet.com/sausage-egg-keto-breakfast-casserole/