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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
Elizabeth
0Delicious! I made it in the 9×13 glass casserole dish and it came out perfectly cooked. Took it to a church event and got lots of compliments on it!
Tina
0Made this for Easter morning and used a 9×13 per the comments and it came out perfectly in 30 min! Followed the recipe to a T! It was fantastic. Loved the leftovers this morning.
Mo
0I read a lot of the reviews and saw the issues with cooking in the center. Then I clicked the link to the dish you cook in. It’s 15.81 x 10 x 2.62 inches, no wonder there were issues. I’m making this for a family brunch and will use a bigger casserole dish too. Looks like a great recipe
Michelle
0Do you have to cook veggies first ?
Maya | Wholesome Yum
0Hi Michelle, Yes, you need to cook the veggies. Please make sure to read the recipe card so you don’t miss a step.
Jerry Ann
0I made it this morning in a 9×13 ceramic dish. Baked exactly 30 minutes. Perfection, absolutely delicious. Can’t wait to try other recipes.
James
0Made this dish in a glass 9×13 and it came out amazing! I cooked some riced cauliflower and added that in instead of florets for a more even consistency and it turned out delicious!
Thank you!
Dave
0Horrible! Made it exactly as the recipe called for and placed in a 8×8 casserole dish. 375 degrees for 30 minutes. Soft in middle so let it go another 15 minutes. When I cut into it the vast majority of the middle was nearly liquid! Threw it all out
Maya | Wholesome Yum
0Hi Dave, Sorry to hear this happened. Your issue is you used a much smaller casserole dish, making the casserole much thicker and that makes for a longer baking time. You’ll need much longer if you use a small dish like that. Next time, there is no need to throw it out, just keep baking until the eggs set.
Misty Fauth
0We had the exact same problem. Used an 8×8 glass baking pan. Still completely liquid in the center after 30 minutes at 375 so cooked for another 15 minutes. At that point, we can cut the edge (because we were hungry) and put the middle back in the oven. 10 more minutes and that was done. Otherwise, this tasted great and we will definitely try it again… but using a 9×13 as those reviewers seemed to have had success! Giving 5 stars because outside of the baking time (which was almost an hour), this tasted amazing. I wish I had read the reviews first because I would have used a 9×13 to start.
Maya | Wholesome Yum
0Hi Misty, Like I explained to Dave, the reason was your smaller baking dish. I’ve added a tip to the post about this, so hopefully that helps clarify. I’m glad it tasted great once you got the baking time right for your baking dish!
Kelly
0Agreed Misty! Best to remove recommendation to use an 8×8. I purchased a glass 8×8 just for this recipie. Planning to use a 9×13 next time.
Albina
0This is my first recipe I cooked from this app, and it came out absolutely amazing!! I loved the way eggs were so fluffy and creamy taste, and broccoli are just fine in place here, I wouldn’t change it for anything else. I used 8 by 8 form, and 10 eggs was enouph, also in my form the middle part were still not ready after 30 min so I had to turn my oven to 450 degrees and hold it for another 15 mins there. Otherwise everything went great! Thank you so much Maya for this scope of work and challenges! I’m excited to start trying out other recipes as well!
Samantha
0I love this. I don’t use broccoli but I love to mix up veggies: tomatoes, onions, mushrooms, spinach, etc. Whatever you have in the kitchen would work. I think asparagus would be great as a side for brunch.
Kim
0Made this tonight and it was delicious! Added some spinach and bacon, YUM! The cooking time was VERY accurate so I am not sure why others had trouble with their eggs not setting in 30 min. I did us a cast iron pan so perhaps this helped with cook time? Will definitely make this again!
Alicia Houck
0I am trying this recipe this morning. Followed it exactly and using an 8×8. It’s been 30 mins and the center is still liquid egg… I was hoping the other reviews would be wrong because this has potential but bummed it’s taking so long to cook… I even cooked in convect bake which is suppose to shorten bake times.
Heather
0Great recipe! I ended up having to cook mine for 60 minutes though, maybe I did something wrong. I used a little bacon grease when I sautéed the garlic and also added mushrooms instead of broccoli, both of which could have altered consistency. I’ll definitely be making this one again and tweaking it a bit to perfect it.
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.
Maya | Wholesome Yum
0Hi Ann, This works just fine for me.
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.
Kathryn
0This is happening to me, as well. I just raised the heat, hoping that will help. This is pretty sad.
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.
Maya | Wholesome Yum
0Hi Eddy, It took longer because you used a small baking dish. Yes, I recommend a 9×13 pan if you want the time to be close to what my recipe says.
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.
Maya | Wholesome Yum
0Hi Sandy, Sorry this recipe didn’t turn out as expected. The reason is your baking dish is small, so will take longer. Continue to bake until the eggs are set.
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?
Maya | Wholesome Yum
0Hi Val, I’m sorry you had trouble printing the recipe. Did you use the print button on the recipe card? Any ads on the print page should not print.