Keto Sausage & Egg Breakfast Casserole
I just love a good breakfast casserole. They’re easy to make, perfect for family breakfasts, get-togethers, or church potlucks, and they’re one of the best make-ahead meals for busy mornings.
This Keto Sausage & Egg Breakfast Casserole is one of my go-to recipes. It’s hearty, cheesy, and full of protein to keep you satisfied. An added bonus? Our almost 2-year-old daughter loves it, which makes it a win all around.
So if you’re looking for a low-carb, family-friendly breakfast that’s both simple and delicious, this casserole is it.
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Why You’ll Love This Keto Sausage & Egg Breakfast Casserole
- Keto & low-carb friendly – just a few carbs per serving.
- Family-approved – even picky toddlers enjoy it.
- Easy prep – just cook sausage, whisk eggs, and bake.
- Make-ahead friendly – perfect for meal prep, brunches, or holiday mornings.
- Freezer-friendly – bake it once, and you’ll have ready-to-go breakfasts for weeks.
Equipment Needed
- Frying pan and spatula (for browning sausage)
- Large mixing bowl
- Whisk
- 9×13 glass baking dish
Ingredients
- 1 lb breakfast sausage (pork, chicken, or turkey — no sugar added)
- 12 large eggs
- ½ cup heavy cream
- 1 cup shredded cheddar cheese, divided (½ mixed in, ½ sprinkled on top)
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- Salt & black pepper, to taste
How to Make Keto Sausage & Egg Breakfast Casserole
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or avocado oil.
2. Cook sausage: In a skillet over medium heat, cook breakfast sausage until browned and crumbled. Drain excess grease and spread evenly in the baking dish.
3. Whisk eggs: In a large bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper. Stir in ½ cup cheddar cheese and all the mozzarella.
4. Assemble: Pour egg mixture evenly over the sausage in the baking dish.
5. Top with cheese: Sprinkle the remaining ½ cup cheddar evenly on top.
6. Bake: Bake 35–40 minutes, or until the center is set and the top is golden and bubbly.
7. Cool & serve: Let rest 5–10 minutes before slicing. Serve warm.
Tips & Variations
- Add veggies – Toss in chopped spinach, mushrooms, or peppers for extra nutrients.
- Go spicy – Use hot sausage or add diced jalapeños for a kick.
- Different cheeses – Try pepper jack, gouda, or Swiss for a flavor twist.
- Make it portable – Pour mixture into a greased muffin tin and bake 18–20 minutes for egg cups.
Storage & Meal Prep
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Microwave slices or warm in the oven at 350°F for 10 minutes.
- Freeze: Bake, cool, slice, and wrap portions individually. Freeze up to 2 months.
More Breakfast Recipes You’ll Love
This Keto Sausage & Egg Breakfast Casserole is one of my favorite low-carb breakfasts, but not all of our mornings are keto. I also love sharing some tried-and-true sourdough recipes that our family enjoys. If you’re not strictly keto, check out these delicious recipes:
🥞 Fluffy Sourdough Discard Pancakes – light, fluffy, and tangy with that classic sourdough flavor.
🔥 Campfire French Toast Bake – a fun camping breakfast made right over the campfire.
Let’s Connect
I’d love to hear what you think of this Keto Sausage & Egg Breakfast Casserole! 💕 If you make it, please take a moment to rate the recipe and leave a comment below—your feedback not only helps me but also helps other mamas looking for easy, family-friendly keto meals.
📌 And don’t forget to Pin this recipe for later so you’ll always have it on hand for busy mornings or special brunches!
Keto Sausage & Egg Breakfast Casserole
Ingredients
- 1 lb breakfast sausage pork, chicken, or turkey - no sugar added for strict keto
- 12 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese divided (1/2 mixed in, 1/2 sprinkled on top)
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F.
- Grease a 9x13 baking dish with butter or avocado oil.
- In a skillet, brown and crumble the sausage.
- Drain grease, then spread sausage evenly in the baking dish.
- In a large bowl, whisk eggs, heavy cream, garlic powder, salt, and pepper.
- Stir in 1/2 cup cheddar and all of the mozzarella.
- Pour egg mixture over sausage.
- Sprinkle the remaining 1/2 cup cheddar on top.
- Bake 35-40 minutes, until center is set and top is golden.
- Let cool 5-10 minutes before slicing. Serve warm.
Notes
- Make it ahead: Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed (you may need to add 5–10 minutes to the bake time).
- Customize it: Try swapping in hot sausage for a spicy version, or add veggies like onions, mushrooms, or peppers for variety.
- Cheese swaps: Cheddar and mozzarella make it extra gooey, but feel free to use Swiss, gouda, or pepper jack for different flavors.
- Meal prep tip: Slice cooled casserole into squares, store in airtight containers, and reheat for quick weekday breakfasts.
- Freezer-friendly: Bake, cool completely, slice, and wrap portions individually. Freeze up to 2 months and reheat in the oven or microwave.
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Fluffy Sourdough Discard Pancakes (Easy & Delicious)
