How many carbs are in keto sausage egg casserole?

Each of the 8 servings has 3.1g net carbs (3.7g total carbs minus 0.6g fiber), along with 358 calories, 21g protein, and 28g fat. The whole casserole makes 8 generous portions.

Can I make this casserole ahead of time?

Yes. You can assemble it the night before, cover, and refrigerate unbaked, then bake in the morning (add about 5 minutes since it starts cold). It also keeps fully baked for 4 days in the fridge and reheats beautifully.

Can I make it dairy-free?

You can. Replace the heavy cream with full-fat coconut milk and use a dairy-free shredded cheese. The texture is slightly softer and net carbs may shift by about 1g depending on the cheese substitute you choose.

Keto Sausage Egg Casserole: 3.1g Net Carbs

Name: Keto Sausage Egg Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Keto
Ingredients: 1 lb ground pork breakfast sausage (sugar-free); 12 large eggs; 3/4 cup heavy cream; 2 cups shredded sharp cheddar cheese, divided; 1 small yellow onion, finely diced (about 1/2 cup); 1 medium red bell pepper, diced (about 3/4 cup); 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 tbsp olive oil or butter (for greasing)

Keto Sausage Egg Casserole

A hearty, make-ahead breakfast bake layering savory pork sausage, fluffy eggs, and melty cheddar with sweet bell pepper and onion. At just 3.1g net carbs per serving and ready in about 1 hour, it's the ultimate keto meal-prep breakfast for busy mornings.

Jordan Lee

Head of Nutrition · June 17, 2026

15 min

Prep

45 min

Cook

1 hr

Ready in

Servings

Easy

Difficulty

Nutrition per serving

3.1g

Net carbs

0.6g

Fiber

3.7g

Total carbs

21g

Protein

28g

Fats

358

Calories

Per serving · makes 8. Values are estimates; brands vary.

breakfastgluten freemeal preplow carbhigh protein

This keto sausage egg casserole is a protein-packed, make-ahead breakfast that feeds a crowd or fuels a week of low-carb mornings. Sweet bell pepper and onion add color and flavor without pushing the carbs out of keto range.

Ingredients

1 lb ground pork breakfast sausage (sugar-free)

12 large eggs

3/4 cup heavy cream

2 cups shredded sharp cheddar cheese, divided

1 small yellow onion, finely diced (about 1/2 cup)

1 medium red bell pepper, diced (about 3/4 cup)

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1 tbsp olive oil or butter (for greasing)

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or butter.

In a large skillet over medium heat, cook the breakfast sausage, breaking it up, until browned, about 7 minutes. Add the onion, bell pepper, and garlic and cook until softened, 4-5 minutes more. Drain excess grease and let cool slightly.

In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and smoked paprika until smooth. Stir in 1 1/2 cups of the cheddar cheese.

Spread the sausage and vegetable mixture evenly in the prepared baking dish, then pour the egg mixture over the top. Sprinkle the remaining 1/2 cup cheddar across the surface.

Bake for 35-40 minutes, until the center is set and the top is golden. A knife inserted in the middle should come out clean.

Let rest 10 minutes before slicing into 8 portions and serving.

Tips & notes

Always check the sausage label for hidden sugar; many brands add it. Choose one with 0-1g carbs per serving to keep this fully keto.

Store covered in the fridge for up to 4 days. Reheat individual slices in the microwave for 60-90 seconds, or freeze portions for up to 2 months.

Swap in cooked, crumbled bacon or chopped spinach for variety, or use pepper jack for a spicier bake.

Log this recipe in one tap

Save keto sausage egg casserole to CarbMeNot and track its 3.1g net carbs against your daily budget automatically.

Frequently asked questions

How many carbs are in keto sausage egg casserole?: Each of the 8 servings has 3.1g net carbs (3.7g total carbs minus 0.6g fiber), along with 358 calories, 21g protein, and 28g fat. The whole casserole makes 8 generous portions.
Can I make this casserole ahead of time?: Yes. You can assemble it the night before, cover, and refrigerate unbaked, then bake in the morning (add about 5 minutes since it starts cold). It also keeps fully baked for 4 days in the fridge and reheats beautifully.
Can I make it dairy-free?: You can. Replace the heavy cream with full-fat coconut milk and use a dairy-free shredded cheese. The texture is slightly softer and net carbs may shift by about 1g depending on the cheese substitute you choose.