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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 my keto breakfast casserole. It’s a delicious way to start your day on a good note… and an easy one. It comes together quickly with simple ingredients you’ve got on hand, the texture is wonderfully fluffy, and it’s so satisfying. I hope this low carb breakfast casserole will become a staple at your house like it is in mine. Make it with me!
Why You Need My Keto Breakfast Casserole Recipe
- Savory, cheesy, and fluffy – My low carb breakfast casserole is like a big, cheesy omelette in a baking dish. If you love omelettes, you’ll love this one, too.
- Quick and easy – The prep is fast and there isn’t much to it. It’s perfect for weekend mornings or weekday meal prep (although my egg muffins and keto breakfast sandwiches are more portable if you need that). It also makes a wonderful holiday brunch with keto butter coffee and keto cinnamon rolls, keto pancakes, or almond flour waffles!
- Keto friendly and gluten free – My keto breakfast casserole has just 3.2g net carbs per serving… or 0.9g if you omit the broccoli.
- Endless customization options – I’ve got a formula below to let you customize this dish with whatever ingredients you like or have on hand. Make it yours!
Ingredients & Substitutions
Here I explain the best ingredients for my easy keto breakfast casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Meat – I used breakfast sausage to make this a sausage, egg and cheese casserole, but bacon (my baked bacon or air fryer bacon are easy options to cook it, ham, or even chorizo work great. You’ll need to pre-cook your meat, whichever meat you choose.
- Veggies – Vegetables are optional, but I’m a huge fan of including them. I used broccoli, but you could use bell peppers (roasted red bell peppers are delicious!), asparagus, onions, spinach, celery, a mix of broccoli and cauliflower, or any other keto veggie you like.
- Eggs – For the fluffiest texture, let them come to room temperature. If you forget, you can place them in a bowl of warm water to come to room temp quickly.
- Heavy Cream – This makes the eggs more fluffy and rich. Any keto milk will work. If you want your low carb breakfast casserole dairy free, use full-fat coconut milk instead (and skip the cheese), or use lighter almond milk.
- Cheese – I prefer shredded cheddar cheese in this keto egg bake, but any kind you’ve got will work. Try mozzarella, American, Swiss, or Monterey jack.
- Garlic – I recommend mincing fresh garlic, as it will have a sweeter and more potent flavor. But, you can substitute 3/4 teaspoon garlic powder and add it when whisking the eggs instead of sauteing.
- Fresh Parsley – Oregano or basil also work well. If you use dried herbs (either individually or an Italian seasoning blend), use a teaspoon of instead.
- Salt & Pepper
For other combinations of meat and vegetables, see the formula I use for all my keto breakfast casserole recipes below!
Free Printable: Low Carb & Keto Food List
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How To Make Low Carb Breakfast Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the garlic. In a greased large skillet over medium-high heat, cook the minced garlic until fragrant.
- Brown the meat. Add the sausage. Cook, breaking apart with a spatula, until browned. Meanwhile, preheat the oven.
- Cook the 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 the veggies, or cook them any other way you like.)
- Whisk the egg base. In a large mixing bowl, whisk together eggs, heavy cream, cheddar cheese, parsley, sea salt, and black pepper.
- Assemble the casserole. Grease a large casserole dish. (The one I use is sturdy and beautiful — available at Amazon or Target.) Arrange the cooked sausage and veggies evenly at the bottom. Pour the egg mixture on top, then sprinkle with more cheese.
- Bake until set. I like to garnish my keto breakfast casserole with fresh herbs for a pop of color!
My Formula For Any Fillings
This keto breakfast casserole works with any kind of meat, veggies, cheese, or milk you like! Just use my formula for the amounts:
- 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 teaspoon each salt & pepper
My Recipe Tips
- The baking time will vary depending on your pan. The material can have an impact, and especially the size. I use the larger dish from this set. Smaller pans will take much longer — just keep baking until the eggs are set.
- Want to leave out the meat or veggies altogether? My formula above includes both. If you want to omit the meat, add an extra 2 cups of cooked vegetables. If you want to skip the veggies, replace them with 1 to 1.5 pounds of meat.
Make Ahead Options
- Store in the fridge: Assemble the keto breakfast casserole ahead of time (without baking it), cover in plastic wrap, and store in the fridge for up to 3 days. Just bake when you’re ready! I find it cooks more evenly if you let it sit at room temperature for 15-20 minutes before baking.
- Freeze before baking: Same as above, but I use an extra layer of aluminum foil over the plastic wrap for freezing for up to 3 months.
- Freeze after baking: I recommend freezing this casserole before baking if you can (above), as the texture is better, but you can freeze after baking, too. I use this method when I want to freeze individual portions to meal prep and reheat. Wrap them individually in plastic wrap and freeze in a zip lock bag for up to 3 months.
- How to reheat: If your casserole is frozen, let it thaw first. Then, bake for the usual time in my low carb breakfast casserole recipe if it’s uncooked. If it’s already cooked, it takes 20-30 minutes at 350 degrees F for the whole casserole, or 5-10 minutes for individual pieces. The oven is much better than the microwave, which can be drying or leave it watery.
Low Carb Keto Breakfast Casserole (Easy!)
By
Make the best low carb, keto breakfast casserole with sausage, egg, cheese, and veggies! My recipe is easy, customizable, and quick to prep.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/8 of the sausage, egg and cheese casserole
- Formula for any fillings you want: You can easily customize my keto breakfast casserole with different meats, vegetables, cheeses, and herbs. Just use my formula above.
- Note on baking time: The time can vary widely depending on the baking dish you use, including time and material. I use the larger dish from this set. If yours is smaller, the casserole will take much longer. Just bake until the eggs are set!
- Store leftovers: Just pop them in an airtight container and store in the fridge for up to 5 days.
- Make ahead: I’ve got several make ahead options above, including the fridge or freezer, as well as reheating instructions.
- Note on nutrition info: It does include the optional broccoli. It will vary if you use other veggies or omit it.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Breakfast Casserole
299 Comments
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.
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.
Amy
0I couldn’t get mine to cook in the middle either. I put in a 9×13 and it was perfect.
Maya | Wholesome Yum
0Hi Keenan, The issue was the baking dish you used was too small. It’s fine to use a smaller one, but it will take longer to bake.
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.
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?
Maya | Wholesome Yum
0Hi Dre, Yes, it includes the broccoli.
Rachael
0This is absolutely delish! However- are these nutritional facts correct- the calories and fat seem awfully low?
Wholesome Yum M
0I’m glad you liked it, Rachael! Yes, the numbers should be accurate.
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?
Maya | Wholesome Yum
0Hi Marie, 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!
Maya | Wholesome Yum
0Hi Joan, Yes, 9×13 is correct.
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?
Maya | Wholesome Yum
0Hi Eden, You can use the same large baking dish. It will take longer to bake.
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?
Maya | Wholesome Yum
0Hi Josie, There’s plenty of space in the size pan I use, so feel free to double the recipe and use the same pan. It will just take longer to bake – you’ll need to check on it.
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.