I just made a Keto Ham Casserole that clocks in at 1g net carb per serving and will solve your meal prep, weekend brunch, and holiday breakfast drama.
I’m obsessed with this Sausage And Egg Breakfast Casserole Keto because it hits that meaty, cheesy breakfast note I actually crave. I love pulling it from the oven and smelling pork breakfast sausage and shredded sharp cheddar cheese getting gooey.
It’s bold, salty, and real food that keeps me fueled without junk. I bring it to brunches, stash it for busy mornings, and brag about it to friends who need Keto Breakfast Casserole Low Carb Easy Recipes.
Hungry yet? Yeah.
It’s loud, satisfying, and exactly what I reach for when I want a serious low-carb breakfast and it never disappoints me.
Ingredients
- Breakfast sausage: salty, juicy protein punch that makes mornings feel hearty.
- Eggs: creamy binder, packed protein, it’s what holds everything together.
- Heavy cream: makes eggs lush and silky, adding rich mouthfeel.
- Sharp cheddar: tangy melty cheese that gives gooey, cheesy pull.
- Cream cheese: adds velvety tang and keeps texture extra smooth.
- Parmesan: nutty, salty kick that cuts richness with depth.
- Kosher salt: wakes up flavors, don’t skip it if you want character.
- Black pepper: gentle heat and nuttiness, it’s simple but necessary.
- Garlic powder: warm savory hit without fresh garlic fuss.
- Onion powder: subtle sweetness and umami, blends into the background.
- Fresh chives: bright oniony pop, adds color and fresh lift.
- Butter for dish: prevents sticking and gives a tiny buttery note.
Ingredient Quantities
- 1 pound pork breakfast sausage, raw
- 10 large eggs
- 1 cup heavy cream (full fat)
- 2 cups shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons chopped fresh chives, optional
- 1 tablespoon butter, for greasing the baking dish
How to Make this
1. Preheat oven to 350F and grease a 9×13 baking dish with the tablespoon of butter, rubbing it around so the whole bottom and sides are covered.
2. In a large skillet over medium heat crumble and cook the pound of pork breakfast sausage until no longer pink, about 6 to 8 minutes; drain off excess grease and let the sausage cool a few minutes so it wont scramble the eggs later.
3. In a big mixing bowl whisk together 10 large eggs, 1 cup heavy cream, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder until smooth and slightly frothy.
4. Add the 4 ounces softened cream cheese to the egg mixture and whisk or use a hand mixer on low until the cream cheese is mostly incorporated and there are no big lumps, you can leave a few tiny bits if needed.
5. Stir in the cooked sausage, 2 cups shredded sharp cheddar cheese and 1/2 cup grated Parmesan cheese to the egg and cream cheese mixture; fold gently until evenly distributed but dont overmix.
6. Pour the whole mixture into the prepared baking dish, smoothing the top with a spatula so it bakes evenly.
7. Bake in the preheated oven for 35 to 45 minutes, checking at 35 minutes; the casserole is done when the center is set, the edges are lightly golden, and a toothpick inserted in the middle comes out mostly clean with only a few moist crumbs.
8. Remove from oven and let rest for at least 10 to 15 minutes before slicing so it firms up and holds together better.
9. Sprinkle 2 tablespoons chopped fresh chives over the top, slice into portions and serve warm. If making ahead, cool fully, cover and refrigerate for up to 4 days; reheat in a 350F oven until warmed through.
Equipment Needed
1. 9×13 baking dish
2. Oven (preheated to 350F)
3. Large skillet
4. Large mixing bowl
5. Whisk (or hand mixer on low)
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Cheese grater (for Parmesan and cheddar if shredding yourself)
9. Cutting board and knife (for chopping chives)
FAQ
Sausage & Egg Keto Breakfast Casserole Recipe Substitutions and Variations
- 1 pound pork breakfast sausage
- Ground turkey or chicken, seasoned with a pinch of sage and fennel to mimic pork flavor
- Chicken or turkey breakfast sausage links, removed from casings
- Plant based breakfast sausage crumbles for a vegetarian option
- 1 cup heavy cream (full fat)
- Full fat coconut milk for a dairy free swap, works well but adds a slight coconut note
- Full fat sour cream, thinned with a few tablespoons of water to reach pourable consistency
- Half and half plus an extra egg yolk for similar richness
- 2 cups shredded sharp cheddar cheese
- Monterey Jack or Colby for a milder, creamier melt
- Gruyere for a nuttier, more complex flavor
- Part-skim mozzarella mixed with a bit of extra Parmesan for good stretch and less sharpness
- 4 ounces cream cheese, softened
- Mascarpone for a richer, silkier texture
- Full fat plain Greek yogurt, drained a bit to reduce water, for tang and lower calories
- Neufchâtel cheese as a slightly lower fat cream cheese substitute
Pro Tips
1) Let the cooked sausage cool more than you think you need to. If it is too hot it will start cooking the eggs when you mix them and youll end up with weird bits. Spread it on a plate or bowl so it loses heat faster.
2) Beat the cream cheese well into the eggs. Cut it into small pieces first, then use a whisk or hand mixer on low so you dont get big chunks. A few tiny bits are fine, but big lumps make the texture weird.
3) Dont overbake. Start checking at 35 minutes and use a toothpick. If the center is just slightly wobbly it will firm up while resting. Overbaked eggs turn rubbery and dry.
4) Let it rest at least 10 to 15 minutes after it comes out of the oven. That makes slicing way cleaner and the pieces hold together. If you try to cut it too hot it will crumble.
5) Make ahead tip: cool completely before covering and refrigerating. Reheat in a 350F oven so it warms evenly, not in a microwave unless youre ok with a soggy edge. You can also freeze portions for longer storage, wrap tightly and thaw overnight in the fridge before reheating.
Sausage & Egg Keto Breakfast Casserole Recipe
I just made a Keto Ham Casserole that clocks in at 1g net carb per serving and will solve your meal prep, weekend brunch, and holiday breakfast drama.
8
servings
559
kcal
Equipment: 1. 9×13 baking dish
2. Oven (preheated to 350F)
3. Large skillet
4. Large mixing bowl
5. Whisk (or hand mixer on low)
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Cheese grater (for Parmesan and cheddar if shredding yourself)
9. Cutting board and knife (for chopping chives)
Ingredients
1 pound pork breakfast sausage, raw
10 large eggs
1 cup heavy cream (full fat)
2 cups shredded sharp cheddar cheese
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons chopped fresh chives, optional
1 tablespoon butter, for greasing the baking dish
Directions
- Preheat oven to 350F and grease a 9×13 baking dish with the tablespoon of butter, rubbing it around so the whole bottom and sides are covered.
- In a large skillet over medium heat crumble and cook the pound of pork breakfast sausage until no longer pink, about 6 to 8 minutes; drain off excess grease and let the sausage cool a few minutes so it wont scramble the eggs later.
- In a big mixing bowl whisk together 10 large eggs, 1 cup heavy cream, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder until smooth and slightly frothy.
- Add the 4 ounces softened cream cheese to the egg mixture and whisk or use a hand mixer on low until the cream cheese is mostly incorporated and there are no big lumps, you can leave a few tiny bits if needed.
- Stir in the cooked sausage, 2 cups shredded sharp cheddar cheese and 1/2 cup grated Parmesan cheese to the egg and cream cheese mixture; fold gently until evenly distributed but dont overmix.
- Pour the whole mixture into the prepared baking dish, smoothing the top with a spatula so it bakes evenly.
- Bake in the preheated oven for 35 to 45 minutes, checking at 35 minutes; the casserole is done when the center is set, the edges are lightly golden, and a toothpick inserted in the middle comes out mostly clean with only a few moist crumbs.
- Remove from oven and let rest for at least 10 to 15 minutes before slicing so it firms up and holds together better.
- Sprinkle 2 tablespoons chopped fresh chives over the top, slice into portions and serve warm. If making ahead, cool fully, cover and refrigerate for up to 4 days; reheat in a 350F oven until warmed through.
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.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 8
- Calories: 559kcal
- Fat: 52.76g
- Saturated Fat: 26.31g
- Trans Fat: 0.25g
- Polyunsaturated: 7.5g
- Monounsaturated: 18.75g
- Cholesterol: 367mg
- Sodium: 1103mg
- Potassium: 327mg
- Carbohydrates: 4.25g
- Fiber: 0.06g
- Sugar: 1g
- Protein: 26.26g
- Vitamin A: 1062.5IU
- Vitamin C: 0.38mg
- Calcium: 312mg
- Iron: 1.5mg
