Healthy Low Carb Keto Breakfast Casserole Recipe
Need a healthy breakfast? This Keto Breakfast Casserole is great for meal planning and gives you a low-carb, easy breakfast to start your day off right!
Mornings can get hectic, which is why this Keto Breakfast Casserole is the ultimate time-saving, low-carb breakfast solution. Packed with protein, healthy fats, and plenty of vegetables, it’s a hearty and flavorful way to start your day without the sugar or carbs found in most traditional breakfasts. You can easily customize it with your favorite ingredients. From bacon and sausage to spinach, peppers, or cheese, it’s a satisfying meal that fits your keto lifestyle.
This low-carb breakfast casserole also makes an excellent meal prep recipe. Bake it on Sunday, slice it into portions, and reheat throughout the week for quick, stress-free mornings. It’s filling enough to fuel you until lunch and versatile enough for brunch or even dinner.
And while I. Rebecca have a soft spot for sweet breakfasts, I often reach for savory favorites like this keto casserole, a veggie-packed savory oatmeal bowl , or breakfast egg muffins when I need something quick, nourishing, and flavorful.
Ingredients You’ll Need
- Large eggs: The eggs create the light, fluffy base of your casserole.
- Breakfast sausage: Choose a keto-friendly sausage without added sugars, starch-based additives or fillers. You can use pork, turkey, or chicken sausage. To make sure it fits into a keto or low-carb diet, always check the nutrition label before buying. Look at the total carbohydrates per serving, then subtract the fiber. This will give you the net carb count.
- Vegetables: Try low-carb veggies like spinach, broccoli, bell peppers, mushrooms, or zucchini. Avoid starchy ones like corn or potatoes.
- Shredded cheese: Cheddar, gouda, mozzarella, or a blend all work beautifully. Cheese adds flavor and helps the casserole hold together.
- Heavy whipping cream: Adds richness and keeps the texture creamy without the need for milk, keeping it keto-friendly.
- Salt: Season to taste, depending on your sausage and cheese salt levels.
- Fine ground black pepper: Adds subtle spice and balances the richness of the eggs and cream.
Low-Carb Vegetable Ideas
You can mix and match nearly any low-carb vegetables to add flavor, color, and nutrients to your keto breakfast casserole. Here are some great options and and how to prepare them for the best texture:
- Bell peppers: Chop into ½-inch chunks. Add them raw for a crisp bite or sauté first for a softer texture.
- Onions: Complement eggs beautifully. Cook them lightly before baking for a sweeter, mellow flavor.
- Broccoli or cauliflower: Because these veggies have a higher water content, lightly steam or roast them first to remove excess moisture. Leftover roasted broccoli works perfectly in this casserole.
- Leafy greens (spinach, kale, chard): A great way to sneak in greens for extra nutrients. Soft greens like spinach can be added raw, but fibrous greens like kale should be sautéed in a bit of olive oil or butter for 2–3 minutes before adding.
- Vegetables to avoid: High-carb starchy vegetables that can easily push you over your daily carb limit. Steer clear of sweet potatoes, beets, corn, peas, and carrots in large quantities.
💡 Pro Tip: Leftover greens? Use them in a detox green smoothie or stir them into scrambled eggs the next day for an easy, healthy breakfast.
How to Make a Keto Breakfast Casserole
1 — Preheat the oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish (or one that holds at least 3 quarts) with olive oil or nonstick spray to prevent sticking.
2 — Cook the sausage:
In a large skillet over medium heat, cook the breakfast sausage, breaking it up into small crumbles with a wooden spoon or spatula. Continue cooking until the sausage is browned and fully cooked with no pink remaining.
3 — Drain the fat:
Place a colander over a bowl and carefully pour the cooked sausage into it to drain off any excess grease. Let the fat cool and harden. Then, discard it properly. Avoid pouring it down the drain as it can clog pipes once solidified.
4 — Prepare the vegetables:
Wash and chop your low-carb vegetables (see recipe notes for suggestions). If you’re using vegetables that release moisture (like mushrooms, spinach, or zucchini), lightly sauté them in the same skillet for a few minutes to remove excess water. Set aside to cool slightly.
5 — Whisk the egg mixture:
In a large mixing bowl, whisk together the eggs and heavy whipping cream until smooth and well combined. Stir in the salt and pepper to season.
6 — Combine ingredients:
Add the cooked sausage, vegetables, and 1 cup of shredded cheese into the egg mixture. Stir gently until everything is evenly coated.
7 — Assemble the casserole:
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula. Sprinkle the remaining 1 cup of cheese over the top for a golden, bubbly crust.
8 — Bake the casserole:
Bake for 35–40 minutes, or until the casserole is puffed and the eggs are fully set in the center. Check for doneness by gently pressing the middle. It should feel firm, not soft or wet.
9 — Cool and serve:
Remove from the oven and let the casserole cool for 5–10 minutes before slicing. Serve warm, optionally topped with a spoonful of sour cream, avocado slices, or fresh herbs.
Recipe Notes and Tips
- Make-ahead option: Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning for an easy, low-carb breakfast.
- Flavor add-ins: Add dash of smoked paprika or cayenne pepper for heat. Fresh chopped herbs like parsley, thyme, or chives for brightness. A sprinkle of everything bagel seasoning on top before baking for crunch and flavor.
- Dairy free option: Replace the whipping cream with unsweetened almond milk or coconut milk, and use a dairy-free cheese alternative.
- Choosing the right cookware: While any oven-safe dish that holds at least 3 quarts will work, the shape and depth of your baking dish will affect cook time. A 9×13-inch dish gives a thinner casserole that bakes quickly and evenly (about 35–40 minutes). A smaller, deeper dish will need a few extra minutes in the oven for the center to fully set.
- Storage: Leftovers keep well in the refrigerator in an airtight container for up to 3-4 days and can be frozen for up to 2 months. Reheat individual portions in the oven or microwave.
- To freeze: Wrap portions tightly in foil or freezer bags for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 325°F until warmed through.
- To reheat: Microwave individual slices for 30–60 seconds or reheat in a skillet for a crisp edge.
More Easy Low Carb Keto Recipes
If you are following the keto diet or just looking for healthy recipes that are easy to make at home, check out a few of our favorites below from the archives —
Equipment
- Mixing bowl
- 9×13-inch baking dish or one that holds at least 3 quarts
- Skillet
- Whisk or large fork
Ingredients
- 14 large eggs use about 2½ cups if you’re working with smaller eggs
- 1 lb breakfast sausage
- 2-3 cup vegetables refer to the post for more info on how to prepare the veggies
- 2 cup shredded cheese of your choice
- ¾ cup heavy whipping cream
- 1 ½ tsp salt
- 1 tsp ground black pepper fine
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease the baking dish with olive oil or nonstick spray to prevent sticking.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up into small crumbles with a wooden spoon or spatula. Continue cooking until the sausage is browned and fully cooked with no pink remaining.
- Place a colander over a bowl and carefully pour the cooked sausage into it to drain off any excess grease.
- Wash and chop your low-carb vegetables (see post for suggestions). If you’re using vegetables that release moisture (like mushrooms, spinach, or zucchini), lightly sauté them in the same skillet for a few minutes to remove excess water. Set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs and heavy whipping cream until smooth and well combined. Stir in the salt and pepper to season.
- Add the cooked sausage, vegetables, and 1 cup of shredded cheese into the egg mixture. Stir gently until everything is evenly coated.
- Pour the mixture into the prepared baking dish, spreading it evenly with a spatula. Sprinkle the remaining 1 cup of cheese over the top for a golden, bubbly crust.
- Bake for 35–40 minutes, or until the casserole is puffed and the eggs are fully set in the center. Check for doneness by gently pressing the middle. It should feel firm, not soft or wet.
- Remove from the oven and let the casserole cool for 5–10 minutes before slicing. Serve warm, optionally topped with a spoonful of sour cream, avocado slices, or fresh herbs.
Nutrition
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I’m definitely going to try this out. Thanks for sharing this awesome recipes
Really thankful for this awesome recipe and i am going to do it tommarow.