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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!
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In an oiled skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
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Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned.
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Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
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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.
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In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper.
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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.)
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Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
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Bake for approximately 30 minutes, until the eggs are set and cheese is melted.
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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.
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206 Comments
Sherry
0I’m new to keto and looking for good, easy recipes for all three meals and snacks that have these ingredients. Meat & vegetables. So happy I came across your recipe, will be making it later today for this week. Thank you.
Shannon
0This recipe is easy, quick, a money saver and delicious. I make a pan every two weeks for breakfast and have shared if with my family and coworkers who found it to be very tasty. Instead of meat, I use a generous layer of sliced portobello mushrooms on the bottom.
Also, it is freezer friendly and thaws out wonderfully.
Mark Matthews
0Just 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.
Mimi
0This recipe is delicious I followed the recipe precisely and sautéed my broccoli instead of blanching. I also added some white onion, chopped which I sautéed. Both vegetables were dry when added. When done at 30 min, I removed from oven, let it rest a few minutes while I got coffee. When I removed a square to eat, the bottom has about 1/2 inch liquid! We can’t figure out where it came from! The casserole part was good but why the watery base?
Maya | Wholesome Yum
0Hi Mimi, I can’t say for sure when the recipe was modified, but most likely the veggies still had some water content left in them before baking.
Susan
0I don’t know… I made this recipe and (possibly) used too much broccoli (doubt it)? or perhaps the cheese on top sealed the dish? There was a lot of liquid in the bottom of the dish when I went to scoop out the first serving. Thankfully, putting the servings in a fry pan to cook for a few minutes saved the meal. I used delicious sausage from the Amish market. The casserole just tasted like…sausage. I see in the comments that one person cooked the dish for an hour. Another person used a 9×13 pan.
Kimberly Reese
0I had the same problem so I put in back in the oven for 15-20 minutes. It cooked all the way through but didn’t dry out. You should try that next time.
Laree Butler
0***** Fantastic recipe! I put this together last night and baked this morning – 350 for an hour. I used 1/2 of a spaghetti squash for my base and it was so delicious! (Just added a little butter and s/p to it). I did NOT try to “dry” it first; I just plunked it in the dish as it was, and it all came out perfectly! The sweetness of the squash blended perfectly in this dish. Serving it for dinner tonight. Will serve it with berries (and grits for my nonketo hubby). Thanks for another great recipe!!
Jenna
0This was absolutely delicious! I added mushrooms along with the broccoli and used sharp cheddar cheese. It came out wonderfully and was so easy to cut into squares to meal prep for breakfasts for the week. I will definitely make this recipe again! I never would have thought to add minced garlic to the cooking of the sausage. It gave it a really great flavor.
Maggie
0Hi Maya!
I’m very new to Keto, and am planning on making this for dinner, however, everything I’ve read says that garlic is a no-no for keto because it’s actually high in carbs. I looked on the USDA food database and it says it’s 3g net carbs per 1tsp. If 2tsp=1 garlic clove then this recipe would actually be 12 carbs in the garlic alone? What am I missing?
Maya | Wholesome Yum
0Hi Maggie, A clove of garlic is approximately 1/2 tsp minced, not 2 tsp. Garlic is definitely keto friendly. And, I’m a big advocate of (non-starchy) vegetables, herbs, spices, and aromatics, including garlic.
Vikk
0This was easy to make and tasted fantastic! As you suggested I added my own touches, using yellow mustard for spice, ham & sausages, and swiss & cheddar cheese, as well as lots of broccoli. The heavy cream really did make it fluffy – I didn’t think it would make such a significant difference – great to learn something new. Super filling and even though I tend to eat large portions with this meal, a small amount fills you up quickly.
Darin
0Any recommendations or modifications for making this in the instant pot? The ingredients are all approve for pot in pot cooking, but uncertain about timing… Ideas?
Maya | Wholesome Yum
0Hi Darin, I’m sure you could make it in the Instant Pot, but I haven’t tried that to say for sure. Let me know how it goes if you try it!
Jennifer
0It was delicious! Swapped unsweetened almond milk for the heavy cream.
Carol
0My daughter has egg allergies. Can we use egg beaters instead of eggs?
Maya | Wholesome Yum
0Hi Carol, Egg Beaters are made out of eggs. Are you thinking of vegan egg subsitute? If so, yes, you probably could. I’m not sure if the baking time might vary.
Patricia R
0Hi, I made this today and it was so good!
I used ground pork, mushrooms, spinach, diced green & red peppers. Also added a few pieces of crumbled bacon on top before the additional cheese. Baked in a 9×13 oval dish and 30min was perfect!
Thank you for another great recipe!
Sondra
0Love this recipe. I add lots of vegetables so it is not just a breakfast meal.
Maya | Wholesome Yum
0Great idea, Sondra!
Rose
0I just put this in the oven and can’t wait to try it! I browned my sausage, then added green pepper, broccoli, and mushrooms to the saute pan until the mushrooms were caramelized. If gave the veggies a nice smoky flavor :). Thanks for a great recipe!
Maya | Wholesome Yum
0I hope you like it, Rose!
Brian
0What temp?
Maya | Wholesome Yum
0Hi Brian, The temperature is in the instructions on the recipe card above.
Doreen
0This is delicious. It’s hard to find a recipe incorporating sausage that is so low carb, so thank you Maya! Another winner!!
Maya | Wholesome Yum
0I am so happy you liked it, Doreen! Thank you!
Nicole
0Where did you get the caloric numbers here? Every calculator I have entered this in, is giving me almost 500 calories per serving (without the veggies)?
Maya | Wholesome Yum
0Hi Nicole, The nutrition info comes from the USDA Food Database, which is more reliable than 3rd party calculators. Any discrepancies are likely based on the ingredients used, the calculator, or the number of servings.
Lynn
0It indicates that a 3×3 square is one serving, and the whole thing has 9 servings. That’s less than 2 eggs/serving. Is this designed to consume something else with it? Is it ok to consume more and still loose weight? That 3×3 is only 1 carb.
I guess I wonder with much of these sort of “eat as much as you want as long as it’s low/no carb” diets, at what point is something “too much”?
Maya | Wholesome Yum
0Hi Lynn, There is more in the casserole than just eggs, so it’s still pretty filling with the meat, cream and optional veggies in there. But, you can definitely have more than 1 serving depending on what else you have that day. It’s possible to gain weight on any diet, even keto or low carb, so I wouldn’t look at any diet as “eat as much as you want” – BUT keto and low carb diets regulate hunger and blood sugar, making overeating much less likely. Some people still find it necessary to count all their macros and total calories, while others are fine just eating keto/low carb foods.
Michael Elmore
0I really like this recipe. I doubled the meat, drained it, then put it back in the pan with 8oz of cream cheese until melted in. I also opted out of the broccoli . Taste great!
Maya | Wholesome Yum
0I am happy you liked it, Michael! Please come back again soon!
Christine Westfall
0Delicious! I love having simple keto recipes! Is has been the key to my success staying on it these last 7 months. I tried going keto last year and got off because some of the recipes were too complicated, took too long, and were not as good as I thought they would be. so glad that there is much more information out there now.
Maya | Wholesome Yum
0I am so happy you liked the casserole, Christine! Thanks fro stopping by!
TL
0Loved this! Made this for a brunch attended by a friend on the keto diet and she gave it 5 stars. Decided to make it “Denver omelette” like with cubed ham, green pepper and onion. So good!
Maya | Wholesome Yum
0I am so happy you liked it! Please come back again soon!
Stacy
0I just prepared and baked this 6 ingredient, low carbohydrate egg, sausage and cheese casserole. It’s actually quite good! The eggs set perfectly (I left the casserole in the oven for just an additional 2 minutes; 30 minutes in my oven wasn’t quite long enough.) and the sausage and garlic (plus the yummy cheese, of course!) combination makes it super flavorful. I’ll be trying other recipes, as long as they are low carbohydrate. It is my way of eating and the only diet I really feel healthy eating. My doctor is on board too – I had spoken about it a few years back because I was concerned about too much protein consumption with only one kidney. I’m good to go and that’s awesome because I love eggs and all the low carb options available!
Maya | Wholesome Yum
0I am so happy you liked the breakfast casserole, Stacy!
Georgia
0I am about to try this recipe but want to know if I can mix it all up at night and cook it the next morning. Or should it be cooked right away and reheated the next day? Thanks.
Maya | Wholesome Yum
0Hi Georgia, Yes, you can mix it the night before and cook in the morning! That usually has a better result than reheating, but you can do either.
Eugene
0Easy to make and tastes delicious even after being frozen! Being fairly new to cooking, I was a little shocked at how great it looked and tasted!
Maya | Wholesome Yum
0I am so happy you liked it, Eugene! Thanks for stopping by!
Derek
0Turned out pretty bland IMHO, so I doubled the sausage, added onions and bell peppers to the pan with the sausage, added cayenne, dropped the salt and replaced with a good bit of Cajun seasoning (Tony’s or the like). Topped with generous Louisiana style hot sauce when serving.
Now that’s breakfast.
Maya | Wholesome Yum
0Hi Derek, Thank you for sharing – that sounds delicious! The recipe was designed to act as a base that you can customize any way you like. I do plan to update it a little soon to add some veggies, as I think it would be better and more balanced that way.
Lisa
0Not sure if I’m missing something but at what point do you add the cloves?
Maya | Wholesome Yum
0Hi Lisa, It’s 6 cloves of garlic. They get added in step 1 of the instructions.
Meri
0Hi Maya
Do I use breakfast sausages or just the mince out of the breakfast sausage?
I can’t break up the sausage as per the instructions, I would have to dice the sausages.
Regards
Meri
Maya | Wholesome Yum
0Hi Meri, dicing the sausage would work just fine. The point is just to not have full sausages in the casserole.
Wholesome Yum A
0What kind of cheese would you recommend, does it have to be reduced fat or fat-free cheese to keep the nutrition facts that are listed up here?
Maya | Wholesome Yum
0Hi Amanda, I use full-fat cheddar cheese for this recipe. If you use a different kind, it will probably change the nutrition facts.
Nancy Maas
0I’m guessing this could be put together the night before and kept in the refrigerator until ready to bake?
Half and half is okay instead of heavy cream, right?
Maya | Wholesome Yum
0Hi Nancy, Yes to both of your questions! 🙂
Lindsay Rivers
0How much would you consider to be a serving?
Maya | Wholesome Yum
0Hi Lindsay, one serving would be a 3″x3″ piece of the casserole.
Kristen
0Hi Maya! I made this Christmas morning and it could not have been easier or more delicious. No subs or additions this time, but this casserole would be a great blank canvas with different veggies or types of sausage. Thanks for all your recipes and Happy New Year!
Maya | Wholesome Yum
0Thank you so much, Kristen! Happy New Year to you as well!
Firttimer
0Hi, looking to make this for Christmas morning but wanted more for the family. If I use a 9×13 dish can I just double the recipe and assume cooking time is about the same? Thanks!
Maya | Wholesome Yum
0So sorry, I just saw this! Yes, that should work fine! It might take a little longer to cook, but not by a lot.
Teresa
0The cooking time is all wrong. Cooked it for 30 minutes and the top was done, but the egg mixture was still very uncooked. I only found out when I attempted to serve it.
Maya | Wholesome Yum
0Hi Teresa, Sorry that happened. I’ve made this several times and it was always cooked through. Could it be that your oven runs cool or you used a different size baking dish?
Suzanne Lanoue
0I have the same problem. Not all ovens are the same. You just keep cooking it for 5 minutes at a time until it comes out cooked. You could also try increasing the temperature to 400. It’s difficult to keep it balanced without burning the top.
I have made it quite a few times now. You can use milk or even eggnog instead of cream and it still turns out great. You can use different types of sausage and cheese, too. If you use a sausage that doesn’t break apart, then chop it into very fine pieces or else the texture is very different. Or possibly even grind it or use a food processor. If you use a sausage that is fully cooked, you don’t even have to cook it ahead of time – you can skip that step. If your sausage already has garlic in it, you can skip that part, too.
I freeze each square to make a quick breakfast during the week! Great recipe, especially for those of us who have to eat gluten free and low carb.
Maya | Wholesome Yum
0Thank you, Suzanne! That’s exactly right in terms of the cooking time. A higher temperature will likely burn it, so you could cook it longer at the lower temp, or if you increase the temperature, just cover it with foil once it starts to brown on the top.
Rebecca
0When you freeze it. How do you heat it up the next morning?
Maya | Wholesome Yum
0I added freezing and thawing instructions to the post above the recipe card!
Brian
0What temp do you recommend?
Maya | Wholesome Yum
0Baking temperature is 375 degrees. Thank you for stopping by, Brian!
Mary
0Hi! I have requested the free recipe ebook three times but still have haven’t received anything. Can you help?
Thanks
Maya | Wholesome Yum
0Hi Mary, Sorry you’re having trouble. You should receive an email coming from hello@wholesomeyum.com with the subject “Welcome to Wholesome Yum – grab your FREE RECIPES E-BOOK!”. Check your spam folder, it might have landed there, or you can try doing a search in your email to find it. The link to the ebook is in there. Make sure to add hello@wholesomeyum.com to your contacts so that this issue doesn’t happen with other freebies I send. 🙂
Hope that helps! Thanks for subscribing!
Kathy
0Can half and half be used in place of the heavy cream?
Maya | Wholesome Yum
0Hi Kathy, Yes, absolutely! The nutrition info would be a little different – less fat and a little more carbs.
Brenda Martin
0It does! Thanks!!
Traci
0How long does this keep in the fridge and freezer?
Thank you!
Maya | Wholesome Yum
0Hi Traci, I’ve kept it in the fridge for close to a week. Probably several months in the freezer.
Brenda Martin
0What 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
0Hi 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!
Carrie
0What is a serving size?
Maya | Wholesome Yum
0Hi Carrie, A serving is a 3″x3″ square.
Tanya Jameson
0Can this be made ahead and frozen before cooking?
Maya | Wholesome Yum
0Hi 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.
Angie Skees
0Has 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
0Hi 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.
Sue
0I 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
0Hi 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.
Erin Hyde
0Looks beautiful. Could you use almond milk instead of heavy cream?
Maya | Wholesome Yum
0Yes, you can! It’ll be a little less fluffy, but I’ve made it that way too and it’s still very good.
Lynda
0Hi Maya! Do you think I could divide this up into individual portions and freeze them for later?
Maya | Wholesome Yum
0Definitely! That sounds like a great idea. Just wrap tightly to avoid freezer burn. I’m doing that next time I make this.
Tracie DeLarco
0I have been making this for years! It’s best with Swiss, cheddar, and Monterey Jack cheese.
Kim | Low Carb Maven
0Oh, 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.
STACEY CRAWFORD
0I 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.
Katrin
0This is a great dish to prepare ahead. Making it!
Georgina
0Wow this looks so wonderfully filling!!