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It’s hard to believe, but breakfast casseroles are a pretty new discovery for me. Casseroles are generally an American concept overall, and as many of you know, I grew up in a Russian family. Still, by now I’ve branched out enough to have tried plenty of American dishes. When it occurred to me that this was one I had yet to try, I was excited to create a low carb breakfast casserole recipe.
Even though I didn’t grow up on casseroles, I fell in love with them the minute I learned about their existence. The first one I tried was probably tater tot hot dish at my Minnesotan friend’s house in middle school. (It’s a well-known classic in this state, but my story still stands even if you haven’t heard of it.) The ingredients in those are very different from what I would use today, but that’s not the point. It still sticks out in my mind as a perfect example of why casseroles make the most varied all-in-one meal.
Years later, when I started making low carb casseroles of my own, I quickly discovered the beauty of them. (This low carb cauliflower casserole with beef marinara is still my favorite.) You guys, they are so darn versatile! You can throw in whatever ingredients you happen to have on hand, and it usually just works. And, they make convenient meals to have around that can last for up to a week. Not to mention they are the perfect candidates for freezing. I probably don’t have to state the obvious best part: a low carb breakfast casserole, like any casserole, is the ultimate comfort food.
There are probably a bazillion and one options for egg casseroles, but in my mind the classic is a low carb breakfast casserole with sausage, egg, and cheese. From there you can throw in whatever veggies you like. You do have to cook them first. I prefer to pan fry them for extra flavor prior to adding to the casserole, but steaming works fine, too.
I kept this gluten-free breakfast casserole recipe extra simple and super low in carbs by omitting the veggies altogether. I’ll leave it to you to decide whether you want them in yours – and which ones are your favorites (or in your fridge). Whether you choose to add them in or not, the basic recipe stays the same. And either way, it’s a healthy, low carb, and gluten-free staple to have around in the fridge or freezer.
I’ve been making this low carb egg casserole for a couple weeks in a row now, with different variations. I discovered that it’s extremely convenient as a quick meal to have on hand for my toddler daughter. It only takes a minute to heat up, lasts all week, and best of all, she loves it.
If you’re looking for another easy meal prep idea for eggs, try these Busy Morning Breakfast Eggs from Vegetarian Mama. They’re still low carb, but also vegetarian.
Aside from its everyday use, this low carb breakfast casserole makes an equally wonderful as a holiday brunch staple. I hope you’ll add it to your table in the coming weeks!
Low Carb Breakfast Casserole with Sausage & Cheese (Gluten-free):
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Want more savory, low carb, and gluten-free ideas for breakfast? Try these: