Wake up to a breakfast that’s both indulgent and keto-friendly with this easy-to-make casserole. Rich, cheesy layers of eggs, sausage, and fresh veggies create a comforting dish that’s packed with flavor and protein.
Ready in under an hour, this recipe combines savory spices with a satisfying, fluffy texture that will keep you energized all morning. Perfect for meal prep, it reheats beautifully for days of effortless, delicious mornings.
What You’ll Need for Keto Breakfast Casserole
- 16 oz breakfast sausage (use mild or spicy, depending on preference)
- 1 cup bell pepper, chopped (any color works, or mix them for variety)
- ¼ cup red onion, chopped (substitute with white or yellow onion if needed)
- 10 large eggs
- ¼ cup heavy cream (can substitute with unsweetened almond milk for a lighter option)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
- 1 ½ cups shredded cheddar cheese blend (or use your favorite cheese, like mozzarella or pepper jack)
How to Make Keto Breakfast Casserole
- Preheat your oven to 375°F (190°C). Lightly spray a 2-quart casserole dish with cooking spray and set aside.
- Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and cook until no longer pink, breaking it into crumbles as it cooks.
- Add veggies: Stir in the chopped bell pepper and red onion. Sauté for 3-4 minutes until softened. Remove from heat.
- Layer the casserole: Spread the sausage and veggie mixture evenly across the bottom of the prepared baking dish.
- Prepare the egg mixture: In a small bowl, whisk together the eggs, heavy cream, salt, black pepper, and red pepper flakes (if using). Pour this mixture over the sausage and veggies in the baking dish.
- Add cheese: Sprinkle the shredded cheddar cheese blend evenly over the top of the egg mixture.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the eggs are fully set and the cheese is golden and bubbly.
- Cool and serve: Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy warm!
Delicious Toppings and Sauces to Elevate Your Casserole
Add a burst of flavor to your Keto Breakfast Casserole with these topping ideas! Try a dollop of sour cream or sugar-free salsa for a tangy kick. For a creamy twist, drizzle with avocado crema (blend avocado, lime juice, and a splash of heavy cream). Fresh herbs like chopped cilantro or green onions also make a vibrant garnish.
Perfect Pairings: Serving Suggestions
This casserole is a hearty meal on its own, but you can round it out with a side of sautéed spinach or a simple avocado salad. For a brunch spread, pair it with keto-friendly muffins or cauliflower hash browns. Don’t forget a cup of bulletproof coffee to complete your low-carb breakfast!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a portion in the microwave for 1-2 minutes or warm it in the oven at 350°F for 10-15 minutes. For best results, add a splash of heavy cream or water before reheating to keep the eggs moist.
Customize It: Recipe Variations
Switch things up by using ground turkey or chorizo instead of sausage. Add mushrooms or zucchini for extra veggies, or swap the cheddar for pepper jack cheese for a spicy twist. If you’re dairy-free, skip the cheese and use coconut cream instead of heavy cream.
Quick Prep Tips for Busy Mornings
Save time by prepping ingredients the night before! Chop the bell peppers and onions and store them in the fridge. You can also cook the sausage ahead of time and reheat it slightly before assembling the casserole. This way, you’ll have breakfast ready in no time!
Keto Breakfast Casserole
Ingredients
- 16 oz breakfast sausage
- 1 cup bell pepper chopped
- 1/4 cup red onion chopped
- 10 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes to taste
- 1 1/2 cups shredded cheddar cheese blend
Instructions
- Preheat oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray and set aside.
- Set a large skillet over medium-high heat. Cook the sausage until no longer pink, then add the onion and bell pepper. Sauté for 3-4 minutes until softened.
- Spread the cooked mixture in an even layer on the bottom of the prepared baking dish.
- Whisk the eggs and heavy cream together in a small bowl. Season with salt, pepper, red pepper flakes. Pour the egg mixture over the sausage and veggies.
- Sprinkle with shredded cheese and bake for 25-30 minutes, or until the eggs have set and the cheese is golden and bubbly.
- Remove from the oven and allow to cool before serving.