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.
2 Comments
Heather Johnson
Very yummy. What are the nutrition facts on this recipe?
Danielle
It’s definitely one of my favorites! The rough estimate per serving (if split into 8 servings) is 320 calories, 23g of protein, 35g of fat, and 2g of carbs. Of course, the exact nutrition facts will vary based on the specific ingredients used, especially depending on what type of sausage is used. This should get you in the ballpark though.