Keto Breakfast Casserole
A hearty, make-ahead breakfast bake loaded with savory sausage, melty cheddar, and fluffy eggs. At just 2.6g net carbs and 410 calories per serving, this comforting casserole comes together in 55 minutes total and feeds the whole table.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This keto breakfast casserole is the ultimate make-ahead morning meal: savory sausage, sharp cheddar, and tender vegetables bound in fluffy baked eggs. Slice it for a crowd or portion it out for a week of grab-and-go low-carb breakfasts.
Ingredients
- 1 lb (450g) ground breakfast sausage
- 10 large eggs
- 1/2 cup (120ml) heavy whipping cream
- 2 cups (200g) shredded sharp cheddar cheese, divided
- 2 cups (140g) chopped fresh spinach
- 1/2 cup (75g) diced red bell pepper
- 1/4 cup (40g) finely diced yellow onion
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp butter, for greasing the dish
Instructions
- 1
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with the butter.
- 2
In a large skillet over medium heat, brown the breakfast sausage, breaking it apart, for about 6-7 minutes. Add the onion, bell pepper, and garlic and cook 3 more minutes until softened. Stir in the spinach and cook just until wilted, then remove from heat and let cool slightly.
- 3
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and smoked paprika until smooth. Stir in 1 1/2 cups of the cheddar cheese.
- 4
Spread the sausage and vegetable mixture evenly across the prepared baking dish, then pour the egg mixture over the top. Sprinkle the remaining 1/2 cup cheddar over everything.
- 5
Bake for 35-40 minutes, until the center is set and no longer jiggly and the top is golden. Let rest 5 minutes before slicing into 8 portions and serving.
Tips & notes
- Make-ahead: assemble the night before, cover, and refrigerate. Add 5-10 minutes to the bake time if cooking straight from the fridge.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 2 months. Reheat in the microwave for 60-90 seconds.
- Swap the spinach for chopped broccoli or mushrooms, or use cooked bacon instead of sausage to change up the flavor while keeping it keto.
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Frequently asked questions
- How many carbs are in keto breakfast casserole?
- Each of the 8 servings has 2.6g net carbs (3.5g total carbs minus 0.9g fiber), along with 410 calories, 24g protein, and 33g fat. It makes 8 generous portions from one 9x13-inch dish.
- Can I make this breakfast casserole ahead of time?
- Yes. Assemble the entire casserole the night before, cover tightly, and refrigerate. Bake it fresh in the morning, adding 5-10 extra minutes since it starts cold. You can also fully bake it and reheat slices throughout the week.
- Can I freeze keto breakfast casserole?
- Absolutely. Cool the baked casserole completely, slice it into portions, and freeze in airtight containers for up to 2 months. Reheat from frozen in the microwave or a 350°F oven until heated through.
