Most people might not think about making egg casserole without bread or potatoes, but you won’t even miss them when you make this healthy low carb keto breakfast casserole recipe. It’s a delicious way to start your day on a good note… and an easy one. With super simple ingredients and some spices, it comes together quickly. I hope this sausage, egg, and cheese casserole will become a staple at your house like it is in mine. This keto egg casserole recipe is perfect for those mornings when you want something warm and filling. For a special holiday brunch, serve it alongside keto butter coffee and keto cinnamon rolls or keto pancakes. If you want to try something more portable for busy mornings, egg muffins are a similar option in a portioned package.
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto egg casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Meat – I used breakfast sausage to make this a sausage, egg and cheese casserole, but cooked bacon and ham are both viable options. You’ll need to pre-cook your meat, whichever meat you choose.Garlic – I recommend mincing fresh garlic as it will have a sweeter and more potent flavor. If you don’t have any, you can substitute 3/4 teaspoon garlic powder and add it when whisking the eggs instead of sauteing.Veggies – Vegetables are 100% optional, but I’m a huge fan of including veggies whenever possible. I used broccoli, but you could use bell peppers (roasted red bell peppers are delicious!), asparagus, onions, spinach, celery, or any keto veggie you prefer. You can even use leftover roasted broccoli and cauliflower here.Eggs – Eggs are the star of the show here. Room temperature eggs work best if you want a fluffier casserole.Heavy Cream – Scrambling the eggs and whipping cream together makes light and airy eggs that are also rich and savory, but any keto milk will work. If your low carb breakfast casserole needs to fit paleo standards, simple use coconut cream instead (and skip the cheese).Cheese – This recipe calls for shredded cheddar cheese, but whichever cheese suits your fancy (or whichever one you already have in your fridge) will work just fine. This low carb breakfast casserole would be good with mozzarella, American, Swiss, Monterey jack or any other cheese you’ve got on hand.Fresh Parsley – Adds fresh flavor. You could also use oregano or basil if you prefer, or a teaspoon of Italian seasoning instead. Stronger herbs will give the casserole a stronger flavor.Salt & Pepper – A must for seasoning eggs.
See below for the formula I use for all keto breakfast casserole recipes, whether you want a sausage, egg and cheese casserole or another flavor combination.
How To Make Keto Breakfast Casserole
This section shows how to make low carb breakfast casserole, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Store: Cover the keto sausage breakfast casserole tightly with plastic wrap and store in the refrigerator for up to 3 days.Make ahead: If you want to make this low carb breakfast casserole ahead of time, simply follow all the steps except the baking at the end. You can cover it and store it in the fridge. Then, take it out and let it come to room temperature before baking.Reheat: Warm leftovers in the microwave or in the oven. I highly recommend the oven to get the best texture and avoid a watery result. Bake at 350 degrees F for 20-30 minutes (whole casserole) or 5-10 minutes per slice.
How To Freeze Sausage, Egg And Cheese Casserole:
It’s super easy to turn keto breakfast casserole into a freezer meal. You can freeze it for up to 3 months. Bake it and then freeze it, or just assemble and freeze without baking: No matter what kind of meat, veggies, cheese, or milk you like to use (see ideas above!), follow this easy ingredient formula for the best keto egg casserole:
1 pound cooked meat 6 cloves garlic 3 cups cooked veggies 12 large eggs 1/2 cup cream 2 cups shredded cheese 2 tablespoons fresh herbs 1/4 teaspoons each salt & pepper
Before baking: Follow all instructions on the recipe card below, except the last step. Cover the casserole with plastic wrap, then aluminum foil on top of that, and place it in the freezer. When you are ready to bake, move it to the fridge and let it thaw overnight. Let the breakfast casserole come to room temperature, then bake as directed on the recipe card.
After baking: Place the sausage egg cheese casserole on a cooling rack and let it cool completely to room temperature. After that, cover it with plastic followed by foil, and place in the freezer. If you want individual pieces, cut those first and wrap them separately. To thaw, place it in the fridge overnight.
More Keto Breakfast Recipes
Whether you have an early breakfast or a late brunch, there’s more to eat for breakfast than this keto egg bake. Check out some of my other favorite keto breakfast recipes below, but don’t miss my other keto casseroles for other meals. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! Nutrition info includes the optional broccoli, but can vary if you use other veggies or omit it altogether.
