I created this Low Carb Breakfast Casserole for meal prep, weekend brunch and holiday breakfasts, and it contains only 1g net carb per serving.

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I grew up thinking casseroles were boring, but this Sausage & Egg Keto Breakfast Casserole proved me wrong. I brown pork breakfast sausage, scramble eggs and fold them with pockets of sharp cheddar cheese, then bake until it holds together but still jiggles a little.

Its the kind of thing I toss in the oven when I need breakfast for a crowd or want meal prep done quick. Folks call it a Sausage And Egg Breakfast Casserole Keto recipe online, yet it also makes the shortlist for Keto Breakfast Casserole Low Carb Easy Recipes.

Youll want that first forkful.

Ingredients

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Pork breakfast sausage: high in protein and fat, very savory, can be salty, higher calories.
Eggs: protein powerhouse, gives structure and richness, adds moisture and lightness when baked.
Heavy cream: loads of fat, makes custardy texture, makes casserole indulgent and creamy.
Sharp cheddar: tangy, melty, packs flavor, adds protein and calcium, golden crust when baked.
Cream cheese: ultra creamy, helps set custard, adds slight tang and silkiness.
Mozzarella: mild melter, gives stretch and balance to sharper cheeses, lower salt.
Green onions: fresh bite, tiny carbs, adds color and a mild oniony lift.

Ingredient Quantities

1 lb (450 g) pork breakfast sausage

10 large eggs

1 cup (240 ml) heavy cream

8 oz (about 2 cups) sharp cheddar cheese, shredded

4 oz (115 g) cream cheese, softened

1/2 cup (50 g) shredded mozzarella cheese

2 green onions, sliced

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 tbsp butter or oil for greasing the pan

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with the butter or oil.

2. In a large skillet cook the pork breakfast sausage over medium heat, breaking it up with a spoon, until browned and no pink remains, about 7 to 10 minutes.

3. Drain excess fat from the sausage by pressing with a slotted spoon or pouring into a heatproof container, then transfer sausage to a bowl to cool a bit.

4. While the sausage cooks, soften the cream cheese in the microwave for 15 to 20 seconds if it’s still cold so it mixes easier, then in a large bowl whisk together the 10 eggs, 1 cup heavy cream, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt and 1/2 tsp black pepper until smooth.

5. Stir the softened cream cheese into the egg mixture until mostly smooth, it might have a few small lumps but that’s ok.

6. Fold in the cooked sausage, 8 oz shredded sharp cheddar and 1/2 cup shredded mozzarella, reserving a handful of cheese to sprinkle on top later, and mix in the sliced green onions.

7. Pour the mixture into the prepared baking dish, level the top and sprinkle the reserved cheese evenly over the casserole.

8. Bake in the preheated oven for 35 to 45 minutes, or until the center is just set and a knife inserted near the middle comes out mostly clean. If the top browns too quickly cover loosely with foil.

9. Let the casserole rest for 10 to 15 minutes before slicing so it firms up, then cut into portions and serve.

Equipment Needed

1. Oven preheated to 350°F (175°C)
2. 9×13 inch baking dish, greased with butter or oil
3. Large skillet for browning the pork sausage
4. Slotted spoon plus a regular spoon or spatula to break up and press out fat
5. Large mixing bowl for the eggs and cream cheese
6. Whisk (or a fork will do) and measuring cups and measuring spoons
7. Microwave or heatproof bowl to soften the cream cheese
8. Cutting board and knife for slicing green onions and a grater if you shred your own cheese

FAQ

Q: What size pan and oven temp should I use, and how long does it bake?

A: Use a greased 9×13 inch (23×33 cm) baking dish, bake at 350°F (175°C) for 35 to 45 minutes. It's done when the center is set and a thermometer reads about 160°F (71°C) for safety.

Q: Can I swap ingredients for lower carbs or dairy free options?

A: For lower carbs there isnt much to change since this is already keto. Swap pork sausage for turkey or chicken sausage for fewer calories. For dairy free, use a dairy free cream and shredded cheese alternative but texture will be softer and creamier, not exactly the same.

Q: How do I prevent a soggy bottom or greasy casserole?

A: Brown and drain the sausage well before mixing with the eggs to remove excess fat. Press cooked sausage on paper towels. Also let the casserole rest 10 minutes after baking so liquids set up and it wont be watery.

Q: Can I make it ahead or freeze it?

A: Yes. Make ahead and refrigerate covered up to 3 to 4 days. To freeze, cool completely, wrap tightly and freeze up to 2 months. Thaw in fridge overnight then reheat in a 350°F oven 20 to 30 minutes until heated through.

Q: How many does this serve and can I add veggies or toppings?

A: This yields about 8 servings. You can stir in low carb veggies like wilted spinach or sautéed mushrooms or top with extra cheddar or sliced avocado after baking. Keep starchy veggies out to stay keto.

Q: Any tips for texture and flavor so it doesnt taste bland?

A: Use sharp cheddar for punch, let cream cheese come to room temp so it blends smooth, and season to taste with extra salt or pepper. A quick broil for 1 to 2 minutes at the end gives a nice browned top but watch it so it doesnt burn.

Sausage & Egg Keto Breakfast Casserole Recipe Substitutions and Variations

Pork breakfast sausage: swap with ground pork for almost the same flavor; or use ground turkey or chicken if you want it leaner – add 1 tsp oil and a pinch more salt, sage or fennel to boost flavor; or try a plant-based breakfast sausage but pre-cook and drain any extra moisture.
Heavy cream: use full-fat coconut cream for a dairy-free keto option (it will add a slight coconut note); or thin full-fat sour cream with a little water until pourable and whisk smooth so the custard stays creamy.
Cream cheese: substitute mascarpone for the closest texture and a milder taste; or blend softened ricotta or strained full-fat Greek yogurt into a smooth paste if you want it lighter – beat well to avoid lumps.
Sharp cheddar cheese: swap for Monterey Jack or Colby Jack for a milder melt; or try aged gouda or Swiss for a nuttier, more complex flavor – always grate fresh for best melting.

Pro Tips

1. Drain that sausage really good and pat it with paper towels, excess grease will make the casserole soggy and heavy so dont skip this step even if it feels like extra work.

2. Soften the cream cheese all the way and mix it with a splash of warm cream before adding to the eggs, use a whisk or a stick blender to get it smooth, a few tiny lumps are fine but big chunks will make weird pockets.

3. Let the dish rest at least ten minutes after it comes out of the oven, it firms up a lot as it cools and slices way cleaner, if you cut it hot it will just ooze everywhere.

4. Be careful with salt since the sausage and cheddar already add salt, taste and adjust, and add fresh green onion or parsley at the end for brightness so it doesnt taste too heavy.

Sausage & Egg Keto Breakfast Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I created this Low Carb Breakfast Casserole for meal prep, weekend brunch and holiday breakfasts, and it contains only 1g net carb per serving.

Servings

servings

Calories

569

kcal

Equipment: 1. Oven preheated to 350°F (175°C)
2. 9×13 inch baking dish, greased with butter or oil
3. Large skillet for browning the pork sausage
4. Slotted spoon plus a regular spoon or spatula to break up and press out fat
5. Large mixing bowl for the eggs and cream cheese
6. Whisk (or a fork will do) and measuring cups and measuring spoons
7. Microwave or heatproof bowl to soften the cream cheese
8. Cutting board and knife for slicing green onions and a grater if you shred your own cheese

Ingredients

1 lb (450 g) pork breakfast sausage
10 large eggs
1 cup (240 ml) heavy cream
8 oz (about 2 cups) sharp cheddar cheese, shredded
4 oz (115 g) cream cheese, softened
1/2 cup (50 g) shredded mozzarella cheese
2 green onions, sliced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp butter or oil for greasing the pan

Directions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with the butter or oil.
In a large skillet cook the pork breakfast sausage over medium heat, breaking it up with a spoon, until browned and no pink remains, about 7 to 10 minutes.
Drain excess fat from the sausage by pressing with a slotted spoon or pouring into a heatproof container, then transfer sausage to a bowl to cool a bit.
While the sausage cooks, soften the cream cheese in the microwave for 15 to 20 seconds if it’s still cold so it mixes easier, then in a large bowl whisk together the 10 eggs, 1 cup heavy cream, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt and 1/2 tsp black pepper until smooth.
Stir the softened cream cheese into the egg mixture until mostly smooth, it might have a few small lumps but that’s ok.
Fold in the cooked sausage, 8 oz shredded sharp cheddar and 1/2 cup shredded mozzarella, reserving a handful of cheese to sprinkle on top later, and mix in the sliced green onions.
Pour the mixture into the prepared baking dish, level the top and sprinkle the reserved cheese evenly over the casserole.
Bake in the preheated oven for 35 to 45 minutes, or until the center is just set and a knife inserted near the middle comes out mostly clean. If the top browns too quickly cover loosely with foil.
Let the casserole rest for 10 to 15 minutes before slicing so it firms up, then cut into portions and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.