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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!)
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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
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?
Maya | Wholesome Yum
0I’m glad you liked it, Jillian! You can use my sausage egg muffins recipe if you want to make muffins.
Kim
0Can you use frozen broccoli florets, defrosted in this recipe?
Maya | Wholesome Yum
0Hi Kim, Yes, defrosted broccoli will work great in this recipe! You’ll still need to cook them.
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?
Maya | Wholesome Yum
0Hi Kristen, Yes, that is correct.
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).
Maya | Wholesome Yum
0Hi Katie, Breakfast sausage can vary a lot in nutrition. I did use pork sausage as well. Be sure to buy a clean brand that doesn’t contain any extra fillers or sugars, which can affect carbs.
katie
0What breakfast sausage do you recommend?
Maya | Wholesome Yum
0I love the one from this delivery service. Any kind will work, though, I just recommend clean ingredients and no added sugar. You can check labels.
Katie S. Bowling
0What is the sodium Content?
Maya | Wholesome Yum
0Hi Katie, Sodium can vary widely by ingredient brands. You can see more in my nutrition policy.
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
Maya | Wholesome Yum
0Hi Maria, Yes, absolutely. If you want to use extra vegetables instead of meat, just add an extra 2 cups of cooked veggies.
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
Maya | Wholesome Yum
0Hi Arlette, I don’t measure the serving size for this recipe in cups because your dish would be ruined trying to stuff it into a measuring cup. Just cut the casserole into 8 (2 by 4), and one slice will be a serving. 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!