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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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| Servings | Prep Time | Cook Time |
| 3"x3" servings | 5 minutes | 40 minutes |
| Low Carb Breakfast Casserole with Sausage & Cheese (Gluten-free) This cheesy, 6-ingredient low carb breakfast casserole recipe with sausage is so easy! Naturally gluten-free & simple to customize by adding vegetables.
|
- 1 lb Breakfast sausage
- 6 cloves Garlic (minced)
- 12 large Eggs
- 1/2 cup Heavy cream
- 2 cups Cheddar cheese (divided)
- 2 tbsp Fresh parsley (chopped)
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 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.
- 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"x9" casserole dish. 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.
Net carbs per serving: 0.9g
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Want more savory, low carb, and gluten-free ideas for breakfast? Try these:
Georgina says
Wow this looks so wonderfully filling!!
Katrin says
This is a great dish to prepare ahead. Making it!
STACEY CRAWFORD says
I love breakfast the best! This looks great to make in advance and reheat in the mornings when it’s crazy at my house, & I’m short on time, but starving.
Kim | Low Carb Maven says
Oh, you are so right. These types of dishes are so easy and versatile. I make my husband a very similar quiche or casserole a few times a month for his breakfast to bring to work. He never tires of it. Yours looks beautiful. Thanks for sharing.
Tracie DeLarco says
I have been making this for years! It’s best with Swiss, cheddar, and Monterey Jack cheese.
Lynda says
Hi Maya! Do you think I could divide this up into individual portions and freeze them for later?
Maya | Wholesome Yum says
Definitely! That sounds like a great idea. Just wrap tightly to avoid freezer burn. I’m doing that next time I make this.
Erin Hyde says
Looks beautiful. Could you use almond milk instead of heavy cream?
Maya | Wholesome Yum says
Yes, you can! It’ll be a little less fluffy, but I’ve made it that way too and it’s still very good.
Sue says
I wish someone could help me. My husband is diabetic and has just now taken it seriously, but I have no recipes. He is totally bread, meat, and potatoes, total country. If you could help me with ideas to cut back and still eat what he loves, I would appreciate it.
Maya | Wholesome Yum says
Hi Sue, Good for you and your husband for trying to eat healthier. I hope the recipes on this site can help! I have several low carb bread recipes, like these tortillas and this English muffin, and more to be posted in the coming months. There are plenty of ways to incorporate meat in healthy recipes, and cauliflower often makes a good substitute for potatoes. You can look for more ideas in the recipe index here, where you can find recipes by category, diet type, or just search.
Angie Skees says
Has anyone tried to freeze this? Just curious how it would reheat? I like pre-cooking things and then just reheating especially for camping.
Maya | Wholesome Yum says
Hi Angie, Yes, you can freeze it. For best results, thaw in the fridge for 24 hours before serving, preferably unwrapped so that any condensation evaporates. Then, you can reheat in the oven or microwave, but I recommend the oven to maintain texture.
Tanya Jameson says
Can this be made ahead and frozen before cooking?
Maya | Wholesome Yum says
Hi Tanya, Absolutely! Just freeze it uncooked and covered in plastic. Let it thaw in the fridge for 24 hours prior to baking in the oven.
Carrie says
What is a serving size?
Maya | Wholesome Yum says
Hi Carrie, A serving is a 3″x3″ square.
Brenda Martin says
What kind of sausage do you recommend? I’m having trouble understanding the no sugar part. When I look at sausage from the store, it says 0 grams of sugar in the nutritional information section, but the ingredients list sugar. Is that okay?
Maya | Wholesome Yum says
Hi Brenda, The reason the nutrition info says 0 grams, even though the ingredients list sugar, is because the amount per serving adds up to less than 1g, so manufacturers can get away with writing 0g. The FDA allows this if the amount per serving is very low like that. Ideally, you’d get a sausage without sugar in the ingredients list at all (also watch for other names for sugars, like corn syrup or maltodextrin). But, it comes down to personal choice. If all you can find is what you mentioned, it probably won’t stall you too much since the amount is so small. Hope that helps!
Traci says
How long does this keep in the fridge and freezer?
Thank you!
Maya | Wholesome Yum says
Hi Traci, I’ve kept it in the fridge for close to a week. Probably several months in the freezer.
Brenda Martin says
It does! Thanks!!