Keto Breakfast Casserole With Sausage

It’s also incredibly easy to make, and you can bake it ahead of time and reheat it - the leftovers are really good! This tasty casserole has quickly become one of my favorite breakfasts to make when I invite friends over for brunch. It’s rich, flavorful, and so easy to make. And I can make it in advance and reheat, which is always a plus. Many casseroles are tasty but not very pretty to look at, but this one is actually gorgeous, which is another advantage. The cheese topping becomes golden as it bakes, and the spinach adds a really nice color.

Ingredients

You’ll only need a few simple ingredients to make this keto breakfast casserole. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in almost all of my recipes, this one included. Heavy cream: I like to add it to the egg mixture for extra creaminess. Seasonings: Kosher salt, black pepper, garlic powder, and red pepper flakes. You can use fresh garlic instead of powder. The red pepper adds a hint of spice. I don’t find it overpowering. But if you’re not into spicy foods, use just a pinch, or omit it altogether. Shredded cheese: I like to use sharp cheddar. But you can use any melty cheese. Provolone and gruyere are also very good in this recipe. Fresh pork sausage: I buy mine at Whole Foods. You can also make your own by mixing fresh ground pork with spices. And if you don’t eat pork, you can use ground chicken or ground beef instead. Fresh spinach: I use whole baby spinach leaves in this recipe. I don’t chop them. If you’d like to use frozen spinach leaves, you should defrost them first, and drain them REALLY well, as well as humanly possible, so that they don’t make the casserole watery.

Instructions

How to make a keto breakfast casserole? It’s easy! Scroll down to the recipe card for detailed instructions. Here are the bais steps: You start by whisking together eggs, heavy cream, shredded cheese, and seasonings. Now, cook the sausage in a large skillet. Make sure to break up the meat into small chunks as you cook it. When the sausage is cooked, you can turn the heat off and stir in baby spinach leaves. The spinach will slightly wilt in the pan’s residual heat. The next step is to arrange the sausage mixture in the bottom of a baking dish and pour the eggs on top. Sprinkle the top of the casserole with more cheese, then bake it for about 25 minutes in a 400°F. That’s it! Easy, filling, and delicious.

Frequently asked questions

Serving suggestions

I often make this casserole for brunch, and then I serve it with oven bacon, keto biscuits, and keto scones. When we eat it on a weekday morning, we just grab a piece and have it with our morning coffee. ☕

Variations and substiutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can use any type of sausage that you enjoy. Breakfast sausage will obviously have the traditional flavors that we associate with breakfast meat. But there’s no reason not to use, say, Italian sausage or spicy sausage.You can replace the heavy cream with softened cream cheese or with whole-milk Greek yogurt.Use any cheese you like as long as it’s relatively melty. Gruyere is fabulous in this casserole, and I also like Monterey Jack cheese.

Storing leftovers

Leftovers keep well for 3-4 days in the fridge in a sealed container. They taste great after a gentle reheat in the microwave on 50% power. Don’t tell anyone, but sometimes I cut myself a piece and eat it cold, straight out of the fridge! Sometimes I make two casseroles, just to make sure I have tasty leftovers for that week! On weeks when I make this casserole, I don’t need to make breakfast egg muffins.

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