My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
Most people might not think about making egg casserole without bread or potatoes, but you won’t even miss them when you make this healthy low carb keto breakfast casserole recipe. It’s a delicious way to start your day on a good note… and an easy one. With super simple ingredients and some spices, it comes together quickly. I hope this sausage, egg, and cheese casserole will become a staple at your house like it is in mine.
This keto egg casserole recipe is perfect for those mornings when you want something warm and filling. For a special holiday brunch, serve it alongside keto butter coffee and keto cinnamon rolls or keto pancakes. If you want to try something more portable for busy mornings, egg muffins are a similar option in a portioned package.
Why You’ll Love This Keto Breakfast Casserole Recipe
- Savory, cheesy taste
- Moist and fluffy texture
- Quick prep time
- 3.2g net carbs (or 0.9g if you omit the broccoli)
- Naturally healthy, low carb, keto-friendly, and gluten-free
- Endless customization options
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto egg casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Meat – I used breakfast sausage to make this a sausage, egg and cheese casserole, but cooked bacon and ham are both viable options. You’ll need to pre-cook your meat, whichever meat you choose.
- Garlic – I recommend mincing fresh garlic as it will have a sweeter and more potent flavor. If you don’t have any, you can substitute 3/4 teaspoon garlic powder and add it when whisking the eggs instead of sauteing.
- Veggies – Vegetables are 100% optional, but I’m a huge fan of including veggies whenever possible. I used broccoli, but you could use bell peppers (roasted red bell peppers are delicious!), asparagus, onions, spinach, celery, or any keto veggie you prefer. You can even use leftover roasted broccoli and cauliflower here.
- Eggs – Eggs are the star of the show here. Room temperature eggs work best if you want a fluffier casserole.
- Heavy Cream – Scrambling the eggs and whipping cream together makes light and airy eggs that are also rich and savory, but any keto milk will work. If your low carb breakfast casserole needs to fit paleo standards, simple use coconut cream instead (and skip the cheese).
- Cheese – This recipe calls for shredded cheddar cheese, but whichever cheese suits your fancy (or whichever one you already have in your fridge) will work just fine. This low carb breakfast casserole would be good with mozzarella, American, Swiss, Monterey jack or any other cheese you’ve got on hand.
- Fresh Parsley – Adds fresh flavor. You could also use oregano or basil if you prefer, or a teaspoon of Italian seasoning instead. Stronger herbs will give the casserole a stronger flavor.
- Salt & Pepper – A must for seasoning eggs.
See below for the formula I use for all keto breakfast casserole recipes, whether you want a sausage, egg and cheese casserole or another flavor combination.
How To Make Keto Breakfast Casserole
This section shows how to make low carb breakfast casserole, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute garlic. In a greased large skillet over medium-high heat, cook minced garlic until fragrant.
- Brown meat. Add the sausage. Cook, breaking apart with a spatula, until browned. Meanwhile, preheat the oven.
- Cook veggies. If using broccoli (or other veggies), blanch in boiling water until crisp tender. Plunge them into an ice bath to stop cooking. Drain and pat dry.(You can also roast or cook the veggies any other way you like.)
- Whisk egg base. In a large mixing bowl, whisk together eggs, heavy cream, cheddar cheese, parsley, sea salt, and black pepper.
- Assemble. Grease a glass or ceramic casserole dish. Arrange the cooked sausage and veggies evenly at the bottom. Pour the egg mixture over the sausage and vegetables. Sprinkle more shredded cheddar cheese on top.
- Bake. Cook keto sausage and egg casserole until eggs are set and cheese is melted.
Formula For The Best Low Carb Breakfast Casserole
No matter what kind of meat, veggies, cheese, or milk you like to use (see ideas above!), follow this easy ingredient formula for the best keto egg casserole:
- 1 pound cooked meat
- 6 cloves garlic
- 3 cups cooked veggies
- 12 large eggs
- 1/2 cup cream
- 2 cups shredded cheese
- 2 tablespoons fresh herbs
- 1/4 teaspoons each salt & pepper
Storage Instructions
- Store: Cover the keto sausage breakfast casserole tightly with plastic wrap and store in the refrigerator for up to 3 days.
- Make ahead: If you want to make this low carb breakfast casserole ahead of time, simply follow all the steps except the baking at the end. You can cover it and store it in the fridge. Then, take it out and let it come to room temperature before baking.
- Reheat: Warm leftovers in the microwave or in the oven. I highly recommend the oven to get the best texture and avoid a watery result. Bake at 350 degrees F for 20-30 minutes (whole casserole) or 5-10 minutes per slice.
How To Freeze Sausage, Egg And Cheese Casserole:
It’s super easy to turn keto breakfast casserole into a freezer meal. You can freeze it for up to 3 months. Bake it and then freeze it, or just assemble and freeze without baking:
- Before baking: Follow all instructions on the recipe card below, except the last step. Cover the casserole with plastic wrap, then aluminum foil on top of that, and place it in the freezer. When you are ready to bake, move it to the fridge and let it thaw overnight. Let the breakfast casserole come to room temperature, then bake as directed on the recipe card.
- After baking: Place the sausage egg cheese casserole on a cooling rack and let it cool completely to room temperature. After that, cover it with plastic followed by foil, and place in the freezer. If you want individual pieces, cut those first and wrap them separately. To thaw, place it in the fridge overnight.
More Keto Breakfast Recipes
Whether you have an early breakfast or a late brunch, there’s more to eat for breakfast than this keto egg bake. Check out some of my other favorite keto breakfast recipes below, but don’t miss my other keto casseroles for other meals.
Recommended Tools
- Skillet – The perfect sized pan for browning your breakfast sausage can be found at Amazon or Target.
- Set of Bowls – These bowls on Amazon are my favorite ones to use, but you can also get them at Target. I love that you get so many different sizes in this set. It includes a large bowl for using in this recipe.
- Casserole Dish – A classic ceramic casserole baking dish looks beautiful on any table. Get the one I have (pictured above) at Amazon or Target.
Keto Breakfast Casserole Recipe
Low Carb Keto Breakfast Casserole (Easy!)
Make the best low carb keto breakfast casserole recipe with sausage, egg, and cheese. This egg casserole is quick to prep, easy, and cheesy!
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
In an oiled 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 (190 degrees C).
-
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 9×13 inch (22×33 cm) casserole dish (I use this one), or 9×9 dish without the broccoli. Arrange the crumbled sausage evenly at the bottom of the casserole dish. (If you want to add any broccoli or 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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1/8 of the sausage, egg and cheese casserole
Nutrition info includes the optional broccoli, but can vary if you use other veggies or omit it altogether.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
225 Comments
Mark Matthews
1Just made for the first time. Great! I embellished a bit because I tweak everything. Added 1 whole diced yellow onion and 1/4c Hatch green chiles late in the sausage saute to reduce their water content. Plus a little red pepper in the egg. Baked in a 9×13 for 35 minutes. Delicious and the texture is perfect. I’ll be taking a piece to work for breakfast every day this week. So much easier than the “egg muffins” I was making before.
Teri
0Fabulous!!! A definite keeper. Everyone loved it and wanted recipe. Printed and put it in my favorites
Adelia Smith
0This has become part of our breakfast menu rotation. I substitute spinach and add it to the sausage at the end of browning.
Sherry
0This turned out to be really good! I used the broccoli and it gave it a really good flavor.
Karen Henderson
0I make a similar casserole for my husband to take to work. I add cream cheese to the warm sausage (4 oz for 6 eggs) and minced pickled jalapenos (1/2 cup for 6 eggs). I still add 1 cup cream or half and half and 1 cup shredded cheddar. I like La Costena jalapenos with the onions and carrots and pulse them in the food processor. (Spicier) This went over well at church for post service brunch. I love looking at your recipes and make quite a few. I use your Besti products, maple sugar & bread mixes…. thank you.
Alva
0I am sugar free, and in this low carb egg casserole it shows 2.5 g sugar can you tell me what that sugar comes from?
Wholesome Yum D
0Hi Alva, Sugar naturally occurs in certain foods like broccoli; this recipe has no added sugar.
KATHRYN
0Loved this recipe! I added diced asparagus, omitting the bell pepper (didn’t have any). Only one issue. How many calories per serving? I record all meals on my FitBit and calories are important to me. I tried to figure it out, with each ingredient, and came to 430 calories for a one-sixth portion size. Alot but the dish is very filling and oh so tasty. Overall I am happy with this recipe and would recommend it.
Wholesome Yum D
0Hi Kathryn, There are 463 calories per serving. You can find the full nutritional information under the recipe card.
GRETA TALAS
0A very fulfilling breakfast. Loved it and will make it again. Thanks a lot this recipe.
Allen Rosendahl
0My wife and I have made this recipe several times and this is one of the greatest breakfast recipes ever and it gives us 3 more breakfast meals out of the freezer later. Great tasting breakfast sausage and egg casserole!
KayGee
0Came out perfectly. I used half and half and let it go maybe an extra 5 min. but otherwise followed recipe exactly. Let it come close to room temp, still cool though, before baking, as I prepped night before. Used a glass 13×9 dish, near bottom of the oven, and let it rest 5-10 min before serving.
Wendy
0This was perfect for our family holiday celebration!
Cami
0Best diet meal I’ve ever tried! Love this!
Sandra
0Will be trying this in the near future. After reading so many complaints about not baking in the center of an 8 X 8 inch pan, I’m beginning to wonder about something. Are people using the small pan for the full size ( 12 eggs ) ? If they are, I can’t even see how the full recipe would even fit in that small of a pan. Because there are only two of us in the household, I will try just a 1/2 recipe. Another thing to consider: temperature. Some ovens have what is called “hot spots”. Maybe turning the pan around at the 1/2 baking time will help. Ovens can be “finicky”.
Maya | Wholesome Yum
0Yep, the recipe uses a 9×13 pan, so if the ingredients do fit in an 8×8 (not sure that they would), it would probably take longer than the recipe states.
Kristyn
0Making this for extended family! My own little family loves it! It’s a delicious & hearty way to start the day!
Journa Liz Ramirez
0This recipe is one of the best low-carb keto breakfast casserole recipes I have ever made! It’s so easy and delicious. Would probably make it again.
Abby
0Loved that I was able to feed my breakfast crowd easily. Loved the broccoli in this!
Pam Gray
0This was a hit at brunch yesterday. Super flexible recipe that will showcase a special sausage or use a standard sausage and focus on fresh herbs. I served it with avocado for a little extra healthy fat.
Paula Blanchard
0This looks great! Can I add fiber to the recipe without wrecking it?… such as Garden of Life organic fiber? I would want to add 8 scoops for 8 servings. Thoughts?…
Wholesome Yum D
0Hi Paula, That seems to be a lot of fiber to add, but I have never tried doing that, so I can’t say for sure.
Paula Blanchard
0Thanks for the quick response, I’m trying to find a way to replace 8 g of fiber found in Raisin Bran, while eliminating 42 g of those carbs!!
Wholesome Yum D
0Hi Paula, Maybe you want to try keto oatmeal to replace that fiber you are missing.
Ashley Penner
0What portion size are you supposed to have? 1/8 of a cup seems too small.
Wholesome Yum D
0Hi Ashley, The serving size is 1/8th of the recipe.
Kathy
0Delicious – and our company enjoyed it as well. Included frozen broccoli partially thawed in the microwave. I forgot to grease the pan, but it didn’t matter at all. I would say you don’t need any salt. I think the sausage was salty enough. I used two different kinds of cheese that worked fine (part mild white cheddar with eggs and part Mexican-style mix of three on top).
Hannah T.
0Absolutely delicious and super easy! Just what I need as a mom of 4 growing boys who are all in sports! Live for a quick easy dinner!! I added a can of Rotel (drained) and it was great!
Karen
0I’m planning to serve this for brunch tomorrow. Is it okay to prepare it the night before? Looks delish.
Wholesome Yum D
0Hi Karen, Yes, you can do that.
Tara H.
0With a new puppy, I have been looking for dishes I can eat for the week. This is another winner. I used fresh chopped spinach instead of the broccoli and it turned out delicious!😋😋 Your recipes really make staying within Keto super easy!💕
Elizabeth
0Delicious! I made it in the 9×13 glass casserole dish and it came out perfectly cooked. Took it to a church event and got lots of compliments on it!
Tina
0Made this for Easter morning and used a 9×13 per the comments and it came out perfectly in 30 min! Followed the recipe to a T! It was fantastic. Loved the leftovers this morning.
Mo
0I read a lot of the reviews and saw the issues with cooking in the center. Then I clicked the link to the dish you cook in. It’s 15.81 x 10 x 2.62 inches, no wonder there were issues. I’m making this for a family brunch and will use a bigger casserole dish too. Looks like a great recipe
Michelle
0Do you have to cook veggies first ?
Wholesome Yum D
0Hi Michelle, You can find all of the information about cooking the veggies in the recipe instructions card.
Jerry Ann
0I made it this morning in a 9×13 ceramic dish. Baked exactly 30 minutes. Perfection, absolutely delicious. Can’t wait to try other recipes.
James
0Made this dish in a glass 9×13 and it came out amazing! I cooked some riced cauliflower and added that in instead of florets for a more even consistency and it turned out delicious!
Thank you!
Dave
0Horrible! Made it exactly as the recipe called for and placed in a 8×8 casserole dish. 375 degrees for 30 minutes. Soft in middle so let it go another 15 minutes. When I cut into it the vast majority of the middle was nearly liquid! Threw it all out
Wholesome Yum D
0Hi Dave, Sorry this recipe didn’t turn out as expected. This recipe should not take 45 minutes to bake. Are you using a different type of baking dish? I used glass. Continue to bake until the eggs are set.
Misty Fauth
0We had the exact same problem. Used an 8×8 glass baking pan. Still completely liquid in the center after 30 minutes at 375 so cooked for another 15 minutes. At that point, we can cut the edge (because we were hungry) and put the middle back in the oven. 10 more minutes and that was done. Otherwise, this tasted great and we will definitely try it again… but using a 9×13 as those reviewers seemed to have had success! Giving 5 stars because outside of the baking time (which was almost an hour), this tasted amazing. I wish I had read the reviews first because I would have used a 9×13 to start.
Kelly
0Agreed Misty! Best to remove recommendation to use an 8×8. I purchased a glass 8×8 just for this recipie. Planning to use a 9×13 next time.
Albina
0This is my first recipe I cooked from this app, and it came out absolutely amazing!! I loved the way eggs were so fluffy and creamy taste, and broccoli are just fine in place here, I wouldn’t change it for anything else. I used 8 by 8 form, and 10 eggs was enouph, also in my form the middle part were still not ready after 30 min so I had to turn my oven to 450 degrees and hold it for another 15 mins there. Otherwise everything went great! Thank you so much Maya for this scope of work and challenges! I’m excited to start trying out other recipes as well!
Samantha
0I love this. I don’t use broccoli but I love to mix up veggies: tomatoes, onions, mushrooms, spinach, etc. Whatever you have in the kitchen would work. I think asparagus would be great as a side for brunch.
Kim
0Made this tonight and it was delicious! Added some spinach and bacon, YUM! The cooking time was VERY accurate so I am not sure why others had trouble with their eggs not setting in 30 min. I did us a cast iron pan so perhaps this helped with cook time? Will definitely make this again!
Alicia Houck
0I am trying this recipe this morning. Followed it exactly and using an 8×8. It’s been 30 mins and the center is still liquid egg… I was hoping the other reviews would be wrong because this has potential but bummed it’s taking so long to cook… I even cooked in convect bake which is suppose to shorten bake times.
Heather
0Great recipe! I ended up having to cook mine for 60 minutes though, maybe I did something wrong. I used a little bacon grease when I sautéed the garlic and also added mushrooms instead of broccoli, both of which could have altered consistency. I’ll definitely be making this one again and tweaking it a bit to perfect it.