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Keto Breakfast Casserole with Sausage

This keto breakfast casserole with sausage is the kind of meal that makes mornings easy. It’s cheesy, filling, and low in carbs. Great for meal prep or weekend brunch—simple to make and packed with flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 people
Course: Breakfast
Cuisine: keto-friendly
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 pound breakfast sausage or spicy Italian sausage
  • 10 large eggs
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese divided
  • ½ cup diced bell peppers any color
  • ¼ cup chopped spinach optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Olive oil spray for greasing the dish
Optional toppings:
  • 2 tablespoons grated Parmesan
  • Chopped herbs like parsley or chives

Method
 

Step 1: Preheat the oven
  1. Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil spray.
Step 2: Cook the sausage
  1. In a large skillet over medium heat, brown the sausage. Use a spoon to break it into crumbles as it cooks. When fully browned, drain any excess grease, leaving just a touch for flavor.
Step 3: Add veggies
  1. Add bell peppers and spinach to the same pan. Sauté for 2–3 minutes until softened. Remove from heat.
Step 4: Layer it up
  1. Spread the cooked sausage and veggies evenly in the baking dish. Sprinkle half of the cheddar cheese over top.
Step 5: Mix the egg base
  1. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, garlic powder, and paprika until smooth.
Step 6: Combine and top
  1. Pour the egg mixture evenly over the sausage and veggies. Sprinkle the remaining cheddar cheese (and Parmesan, if using) on top.
Step 7: Bake
  1. Place in the oven and bake for 30–35 minutes, or until the center is set and the top is golden brown. A knife inserted in the middle should come out clean.
Step 8: Cool and serve
  1. Let the casserole rest for about 5 minutes before slicing. Serve warm with a side of avocado, arugula, or fresh herbs.

Notes

  • You can prepare everything the night before. Just cover the unbaked casserole and refrigerate it overnight. Bake in the morning for a fresh, hot breakfast.
  • This recipe freezes great. Cut into squares, wrap in foil, and store in freezer bags for up to 2 months.
  • To reheat, microwave individual slices for about 1 minute or warm in the oven at 350°F for 10 minutes.
  • If you miss potatoes, try using shredded cauliflower or turnip hash browns at the base for a keto-friendly twist.