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Breakfast Skillets & Casseroles

KETO BREAKFAST CASSEROLE WITH SAUSAGE AND CHEESE

KETO BREAKFAST CASSEROLE WITH SAUSAGE AND CHEESE

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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Skillets & Casseroles

Ingredients
  

  • 1 lb breakfast sausage
  • 6 cloves garlic minced
  • 12 large eggs
  • 1/2 cup heavy cream
  • 2 cups Cheddar cheese divided
  • 2 tbs parsley fresh, chopped
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 3 cups broccoli optional - cut into florets if using

Instructions
 

  • In a greased skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
  • Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula until browned.
  • Meanwhile, preheat the oven to 375 degrees F.
  • If using broccoli (or other veggies), blanch them in boiling water for about 5-7 minutes, until crisp-tender. Then plunge into an ice bath to stop cooking, drain and pat dry.
  • In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper.
  • Grease the bottom of a glass or ceramic 8x8 in (20x20 cm) or 9x9 in (23x23 cm) casserole dish (I use this one). Arrange the crumbled sausage evenly at the bottom of the casserole dish. (If you want to add any pre-cooked vegetables to your casserole, mix them with the sausage at this step.)
  • Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
  • Bake for approximately 30 minutes, until the eggs are set and cheese is melted.

Notes

KETO BREAKFAST CASSEROLE WITH SAUSAGE AND CHEESE

A gluten-free low carb breakfast casserole recipe with sausage and cheese - just 6 ingredients! This keto sausage, egg, and cheese casserole without bread is easy to customize with vegetables, too.

RECIPE NOTES

Serving size: 1/9 of the recipe, 3x3 in square if using a 9x9 pan or 2.7x2.7 in square if using an 8x8 pan
  • Nutrition info does not include optional broccoli or other veggies, which will depend on what you use.
  • Want to make the low carb breakfast casserole a day or two ahead, or make it into a freezer meal? Check the instructions in the post above!
  • Veggies - 100% optional, but I’m a huge fan of including veggies whenever possible. In the original low carb breakfast casserole recipe, I left them out, but now I do it both ways. Veggies not only add a great flavor, but they make this healthy breakfast casserole even healthier.You will need to pre-cook them first, but how you do so is up to you. You can steam, pan-fry, or roast. Just make sure you get them cooked and the moisture out, so that you end up with the right texture in your low carb breakfast casserole.Personally, I think broccoli and cauliflower are the best options for a healthy breakfast casserole. They are commonly on hand and totally delicious. You can even use your leftover roasted broccoli and cauliflower here. If you use a watery vegetable like zucchini or tomatoes, try to cook them in a way that makes the moisture evaporate before adding them in. For zucchini, you can drain them over the sink first, similar to how I do it when making a cheesy zucchini casserole.
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