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Get It NowMost 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 (or waffles). 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
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.
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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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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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241 Comments
Terri
0Delicious!! I added some mushrooms and some strips of mini bell peppers. Also added less parsley, but added some chives. This is definitely a keeper!!
Susan Hanks
0Very good and simple to make! Love it.
Ann
0Can you use half and half instead of cream?
Wholesome Yum M
0Hi Ann, Yes, but it will change the nutrition.
Ann
0Any issues with freezing the eggs before they are cooked? I am concerned about the texture, when it bakes. I know in the instructions you say this will work.
Wholesome Yum M
0Hi Ann, The texture will stay consistent even if frozen. I would not freeze this for the long term, but the short term works great!
Cheryl
0I make this all the time, almost every Sunday. Its a great jumping off place to put in what you’d like. I ended up leaving out the garlic. Great leftovers for a quick reheat in the microwave.
A Bergman
0My family was very skeptical about trying this. Not huge cooked veggie fans BUT they loved it! I added both blanched broccoli and cauliflower. YUMMY!
I found that I needed to cook it much longer than it suggested. Most likely due to the size of the pan I used.
We will be having this on a regular basis now!
Eddy
0I used an 8×8 casserole dish, and an hour later it is still cooking and has not set. Would a 9×13 pan work better? I almost went with that size when I saw the pan showed in the link but decided to follow the recipe as written since it’s my first time trying it. I can’t rate the recipe for taste yet, but I am disappointed in the prep.
Wholesome Yum M
0Hi Eddy, This recipe should not take an hour to bake. Cook times can vary slightly depending on the type of pan and if you have hot or cold spots in your oven, but that is a large difference in bake time. Did you bake the casserole on the (middle) center rack? If baking times are consistently off for all of your recipes, you may want to invest in a thermometer for your oven to verify that it is hitting the correct temperature.
Sandy
0I’m having the same issue. Other recipes usually turn out like the recipe said so no issues with my oven. After 30 min, I still had ‘soup’ in the middle. I’m currently checking every 5 min to see if it’s set yet. Up to 40 min so far and it’s still like soup in the middle. I’m using a 8×8 baking dish.
Wholesome Yum M
0Hi Sandy, Sorry this recipe didn’t turn out as expected. This recipe should not take 40 minutes to bake. Did you make any changes or substitutions to the recipe? Are you using a different type of baking dish? I used glass. Continue to bake until the eggs are set.
Rachel
0This is a great recipe. I feed 10 people ages 6 to 76. I was skeptical whether they would all like it. To a person, everyone scarfed it up. It was a hit and I will make it again. I had frozen chicken sausage links from Costco on hand so I used those instead of ground sausage. I would have preferred the ground sausage flavor but it was still good and no one minded the change. I also made 1.5 times the recipe and put it in a 9×13 pan. I wasn’t really thinking about the cooking time and budgeted for 30 minutes. It took about 75 minutes. It was well worth waiting for. I wanted to do something fun for Valentine’s Day so I cut some grape tomatoes in half and made a heart in the center of the egg bake. Everyone thought it was cute. I can see adding chopped onions, peppers or spinach to this. Really any precooked veggie would work. Thanks for a great recipe that is going into our regular rotation.
Kathryn
0This is happening to me, as well. I just raised the heat, hoping that will help. This is pretty sad.
Paula Suzanne Roberts
0This is so easy,delicious, and versatile
Val
0Unfortunately, an ad did show up in the middle of the pages when printing, obliterating the recipe. I could get it to go away. Sad, as I file paper recipes. Any suggestions?
Wholesome Yum M
0Hi Val, I am sorry you had difficulty printing the recipe. Did you use the print button on the recipe card? There shouldn’t be any ads on that print page.
LFS
0Awesome recipe. So delicious. I will be making this again. Excellent for a Brunch.
Rebecca Krell
0I have airtight containers. I just pre-cut my servings and put them in there and snapped it shut. Should I go back and add the plastic wrap, too?
Wholesome Yum M
0Hi Rebecca, They should be fine without plastic wrap.
Jillian
0This was delicious! I added bacon and I want to devour it all. Any idea how long to bake it if I was to make them into muffins?
Wholesome Yum M
0Hi Jillian, That’s a great idea to bake these into muffins! I’m not sure exactly how long they would need to bake, but for a regular-sized muffin pan, I would start checking around 15 minutes and then let them go longer as needed.
Kim
0Can you use frozen broccoli florets, defrosted in this recipe?
Wholesome Yum M
0Hi Kim, Yes, defrosted broccoli will work great in this recipe!
Kiel Kaiser
0I’ve made this before and recommend a larger casserole dish. It will cook more evenly and through. I tried the 9×9 but with that amount of eggs it didn’t set. Other than that it’s a family favorite
Kristen
0The pan you linked to above is basically a 9×13 pan. Can you please clarify?
Wholesome Yum M
0Hi Kristen, Thanks for catching this. Please use either a 9×9″ or 8×8″ baking dish. I have updated the link to reflect the correct dish.
Katie
0Overall a great recipe! I did add about 20 minutes when I used an 8×8, so next time I will probably use a 9×13.
What breakfast sausage did you use? When I use a pork breakfast sausage my calories are almost 400 per serving (9 servings).
Wholesome Yum M
0Hi Katie, Breakfast sausage can vary a lot in nutrition. Be sure to buy a clean brand that doesn’t contain any extra fillers or sugars, which can greatly affect calories and carbs.
katie
0What breakfast sausage do you recommend?
Wholesome Yum M
0Hi Katie, I don’t have a specific brand that I recommend for this, just be sure to find a clean version that doesn’t include any sugar or fillers.
Katie S. Bowling
0What is the sodium Content?
Wholesome Yum M
0Hi Katie, I am sorry, I’m not sure about the sodium content. You can enter the recipe into an online recipe calculator to get the information you need. Best wishes!
Tori Allen
0I can’t wait to try in the morning. I entered my ingredients in Carb Manager and came up with different nutritional values. The only item I changed was I used Turkey Sausage. I get it has 324 calories, 1.5 net carbs, 2.5 total carbs, 26.3 fat and 22.1 protein. Can you tell me what the calorie difference could be?
Wholesome Yum M
0Hi Tori, I encourage you to check the ingredients on the turkey sausage you used. Sausage can often include non-keto ingredients like sugars and fillers. I suspect that is where the difference is.
Lydia Barber
0Okay, nothing gets on my nerves more than people saying “This was wonderful” and then list ALL the changes they felt it needed. This recipe is absolutely delicious and I didn’t change ONE thing! Okay, I will admit, INSTEAD of broccoli, I added 3 huge fistfuls of fresh spinach ONLY because I had a lot of spinach to get rid of. I threw it in the sausage when it was almost done browning. This is a keeper, thank you!!!I am on Keto and have been for more than a year and a half (down 40 pounds). I didn’t think it was possible to make an overnight casserole (which is what I did, put it together the night before and baked it the next morning) without the pieces of bread you always see. It truly was delicious.
Julie Schutzius
0Absolutely delicious! I added spinach and a couple of green onions. Had to cook it a couple of minutes longer, but it turned out wonderfully! Thank you for all of your amazing recipes! I am new to Keto and still learning, and your site has been a godsend… 😀
Thank you again!
Diana
0Made in a foil-lined 8*8 @375 for 50 mins. Super simple! Followed instructions except for no garlic -subbed a couple of pinches of garlic powder about 1/2 tsp. No parsley or broccoli.
Molly
0Will make again.
But I will wait to add cheese to the top until the end.
In order for mine to be cooked completely (I followed directions) the cook time need to be drastically increased which made the cheese turn into a hard crust. I can easily cut it off,
But next time, it will be better 🙂
Beth
0Thanks so much for this recipe! I made this exactly as directed and it was delicious! I just made it again today and used fresh baby spinach (chopped) instead of the broccoli and we liked it even more. Another plus to using fresh spinach is that I tossed it into the skillet with the sausage after the sausage was thoroughly cooked, then stirred it just until the spinach was nicely wilted. Quick, easy, and so yummy!
Maria P.
0Hi! Can I make this recipe minus the sausage and add more veggies? Didn’t know if it changes the ratio of ingredients.
Thank you
Wholesome Yum M
0Hi Maria, Yes, that should work just fine.
Arlette
0By cups (serving size) do you a cup as a measuring cup size or? Like what is the typical size , I’m not sure if that makes sense.. 🙂 I’m making this tomorrow can’t wait! I love trying new Keto recipes hehe
Wholesome Yum M
0Hi Arlette, For this recipe, you can divide the total pan into 9 equal servings. For soups or other recipes that give “cup” as a unit of measurement for as a serving size, then yes, you can use a 1 cup measuring cup. I hope this helps.
Lori D
0Love this recipe. Its fluffy, not flat! I made it with ham and am going to try it with Turkey sausage links today. Nice to make ahead and eat on for a few days. Bravo!!
Thea
0Love this dish. Have made it twice and was delicious both times. Have tried some of your other recipes and loved them all. Thank you for making keto/low-carb easy for me!
SueG
0Delicious! I made this for a bridal shower brunch and received so many compliments. I substituted frozen spinach for the broccoli but did blanch it and it turned out great.
Wanda Turner
0I made this for a community breakfast. I added some red onion to the garlic and then used roasted brussel sprouts for the veggie. Oh my goodness. It was delicious!
Susan
0Great recipe!
Henry Boyd
0I made this for the first time a couple of weeks ago and thought it was pretty good. I made it again today with only one change I cooked the sausage in a cast iron skillet and then poured the egg mixture over it and put it in the oven so it was a one-pot meal. This recipe is definitely a keeper!!!
Patty
0This is really good! I made it for the first time last night. I did not add any vegetables, but I might next time. I think spinach would be good. I might also add some cream cheese. I am also going to try waiting until the last 10-15 minutes to add the cheese on top because it got browner than I would have liked. Totally my fault though. Thank you for the recipe! It’s a keeper!
Keenan
0Pretty disappointed with the cook time. I followed your recipe exactly, used a 8×8 glass pan (which in your video it seems that you are using a rectangular ceramic , so not sure why that is) but it is taking forever for the middle to get done. The cheese on top is cooked to perfection but still soupy inside.
Wholesome Yum M
0Hi Keenan, Baking times may vary due to the fact that everyone has a different oven. Oven temps are not always consistent and many have hot spots.
Lisa
0Can I make this the night before? How do I store? And in fridge or freezer?
Wholesome Yum M
0Hi Lisa, Yes! Keep it in the fridge overnight and you can bake it in the morning. Or bake it the night before and simply re-heat at a low oven temp in the morning.
Amy
0I couldn’t get mine to cook in the middle either. I put in a 9×13 and it was perfect.
Mandi
0I agree. I think the cook time is off. I have made this several times and I find it usually takes me closer to 55 minutes to cook fully.
Dre
0As far as the listed nutritional values go, is it including the optional 3 cups of broccoli? Or is the information just for the casserole with no broccoli?
Wholesome Yum M
0Hi Dre, The nutrition facts do not include broccoli. A food calculator can help you determine carb count for the recipe including the broccoli.
Rachael
0This is absolutely delish! However- are these nutritional facts correct- the calories and fat seem awfully low?
Wholesome Yum M
0Hi Rachael, Yes, the numbers should be accurate. There are 9 servings in this recipe.
Miss, Evans
0I only had 2 peices of garlic so I added 1 red onion and 2 green onions finely chopped, also added about 1 tsp of sage and thyme plus a bag of chopped frozen bell peppers and doubled the recipe, I used sausage we processed from one of our hogs , It was delicious! (Did not add broccoli) left in the fridge overnight before cooking on Christmas day everyone loved it which is a big deal cause my family is picky eaters lol
Marie
0Would love to make this. Could I add avocado to it at the same time as sausage? Can you cook avocado or will it do something weird – like turn brown – in the casserole?
Wholesome Yum M
0Hi Marie, The avocado will definitely brown and become mushy if you add it during the cooking process. I would reserve the avocado to serve on top of the casserole.
Marie Dona Peeler
0Thanks! I made this on Sunday for a brunch (sans the avocado) and it was a big hit!
Joan Janzen
0This recipe looks wonderful! I am making it for my community group Sunday. I am confused. When I make an egg dish with 12 eggs and sausage, I can’t fit it into a 9×9 pan. I have to use a 9×13” pan. Am I missing something? Thanks so much!
Wholesome Yum M
0Hi Joan, I think it all depends on how deep your dish is. If your 9×9″ is too shallow to hold the recipe, then a 9×13″ will do the job just fine!
Sheryl Fisher
0This was absolutely DELICIOUS! I doubled the recipe and tweaked it a bit for a breakfast staff meeting at my school. It was a HUGE HIT! My husband was hoping to have leftovers…but there was NOTHING left!
My tweaks: hot Italian sausage, no broccoli, 4 cans of Hatch Green Chilies, extra sharp cheddar cheese, no salt or pepper (the cheese made it salty enough and the hot sausage and green chillies gave it enough of a spicy kick)
I will, most definitely, be making this again!
Eden Whitehead
0When you double the recipe do you put it all in 1 pan? Or divide between 2 pans? If 1 pan, what size? How long to cook?
Wholesome Yum M
0Hi Eden, Feel free to use one 8×8 or 9×9 dish to bake your casserole in. Bake time will be approximately 30 minutes. These details and more can all be found in the recipe card. If you cannot see the card, please make sure you are not viewing the website in ‘Reader Mode’ or in an RSS feed.
Josie
0Thank you for the information. I apologize for not asking my question more clearly. It is this: if I cook 2lb sausage, 2 dozen eggs, 1 cup cream, 4 cups cheddar cheese, etc. — in that case what size pan? Does it affect the cooking time if I put all that quantity in one pan? Or do I just treat it as if I made a single recipe twice?
Wholesome Yum M
0Hi Josie, When doubling the recipe you can bake in a 9×13″ pan. I would start checking for doneness around 45 minutes.
Tracy
0So delicious and super easy to make. I used frozen broccoli and cooked it in the microwave before adding.
Nona
0Thank you, Maya!
Spasibo!!
Just made it. It’s still hot and is delicious (tried a tiny bit). Instead of beef sausage I used chicken. I did used broccoli as you have suggested and only 7 eggs.
It does look as beautiful as yours.
You are a great cook!!
Fred Harrison
0Too salty. I made it 1.5x because I used 9×13 pan, and used spinach and 2lbs of sausage. It took 50 minutes in the oven. Next time I’ll skip adding salt. Otherwise it was really good.
Cathie
0Just made this and absolutely delicious. I don’t measure except by eye and very forgiving. Added a touch of hot sauce. Spinach not broccoli. Turned oven off after 30 min and left casserole in for 10 addl. minutes. Will make sure I never run out of this.
Jason Jones
0This is a keeper recipe. Easy meal prep and tasted phonomenal. I used spinach instead of broccoli and plan to add mushrooms in the future. Fantastic taste.
Furelise
0Made it today. YUMMY! It will be a great recipe to use to clean out the refrigerator of veggies that need to be eaten. I used sausage links today. We are currently living in Australia – they do not sell ground sausage. I cut the links into bite size pieces.
Margaret Anne
0This was my first KETO recipe and it turned out delicious!!! This will definitely stay on the breakfast list! Thank you so much for sharing the recipe.
Lindsey
0Love this! I add green chilis
Karen Kennedy
0I have made this casserole every Sunday morning for the last 4 weeks. It is delicious. I have begun experimenting with different types of vegetables for the casserole, and even added sweet potato. I know it’s not Keto, but I take a slice of this to work every morning and I figured one sweet potato over 7 Days wasn’t going to hurt. It definitely added a different dimension. My favorite vegetable to add is roasted brussel sprouts. This recipe is definitely a keeper
Amber
0Hello, will you explain the reheating process. In the description, it says it is easy to reheat but doesn’t elaborate.
Wholesome Yum
0Hi Amber, you can reheat this recipe a few ways. You can use a microwave or toaster oven and heat until warmed through.
Kim
0Can I use egg substitute?
Maya | Wholesome Yum
0Hi Kim, Yes, you can!
Alison
0This was delicious! I doubled the recipe for a church potluck, and everyone loved it! I used a 9×13 pan, so it took an hour to bake. I used spinach instead of the broccoli, and I also added 1/2 cup sour cream. Thanks!