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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In an oiled skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned.
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
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.
In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper.
Grease the bottom of a glass or ceramic 9x13 inch (22x33 cm) casserole dish (I use this one), or 9x9 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.)
Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
Bake for approximately 30 minutes, until the eggs are set and cheese is melted.
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.
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