This recipe has everything you love about keto breakfast — sausage, eggs, cheese, and veggies — combined in an easy-to-prepare casserole that your whole family will love. Except, if you’re like me, you don’t have time to stand around the stove every morning frying sausage egg casserole for my whole family like a short order cook!
I need something easy to make — and mostly hands off. So that’s why I love this keto breakfast casserole with sausage, egg, and cheese. This recipe fits right into a lazy Saturday morning, when you could serve it at brunch to a group of guests. But it’s equally perfect to meal prep on Sunday afternoon, and have make-ahead breakfasts all ready to go and eat for breakfast throughout the week.
Don’t limit it to breakfast, though! If you want more keto casseroles, check out this Loaded Cauliflower Casserole! To start, you’ll gather your ingredients. I call for sausage, egg, cheese, and spinach in this version, but feel free to vary the ingredients to suit your taste. If you are starting with fresh sausage, brown the meat in a skillet over medium heat, until it’s cooked through.
If you are started with already cooked protein, you can skip this step! Next, you’ll spoon the meat into your casserole dish, and layer your cooked veggie mix right on top. For this recipe, I used some thawed frozen spinach and a bit of red bell pepper. Toss some mushrooms in there if you have some in the fridge! Then, you’ll make the egg mixture. Add heavy cream and a cup of shredded cheese. Then, you’ll add some salt, pepper, and a little garlic powder.
Tip: Before you go crazy with the salt, taste a bit of the cooked sausage. After that, pour the egg mixture into the casserole dish, give it all a quick stir, and bake until the eggs are set and the edges are starting to brown. Tip: If you find that your casserole is browning too quickly, cover the dish with aluminum foil. Want my recommendation for the best breakfast meat options? Their sausage is a customer favorite and perfect for any breakfast recipe you can dream up — including this keto breakfast casserole! That said, one of the best things about this recipe is that it is super customizable.
I chose sausage and veggies for this particular dish, but if you’re a vegetarian, you can replace the sausage with tofu crumbles or more veggies. Or, if you don’t want to use sausage, use another kind of meat. Keto Breakfast Casserole is a great vehicle for leftovers, too. You can adapt this recipe to fit whatever meat and veggie ingredients you may have in your fridge.
Here are some variations on keto breakfast casserole that you may want to try. Another tip: start with fully cooked meat. This is especially helpful if you’re using something like leftover ground beef or even something like a shredded rotisserie chicken. You can freeze unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil.
Baked casserole may be frozen, up to 2 months. To freeze, let the casserole cool completely, then wrap tightly. To serve, thaw in refrigerator overnight and bake at 350ºF for about 20 minutes or until heated through. How to Reheat Breakfast Casserole You can reheat individual servings of breakfast casserole in the microwave, or you can reheat multiple servings in the oven.
To reheat, first, preheat the oven to 350 degrees Fahrenheit. Cover the leftover breakfast casserole with a piece of foil to retain moisture, and heat for 15 minutes or until heated through. Keto Meal Prep with Breakfast Casserole Keto breakfast casserole is one of those great make-ahead recipes that are perfect for keto meal prep. It’s extremely convenient as a quick meal, or to have on hand for those mornings you just need to run out the door. This breakfast casserole will keep in the fridge for about 3-4 days. Make sure to cover your dish with a lid, or wrap it tightly with aluminum foil or plastic wrap. You could also pre-portion this casserole in these meal prep containers.