This Keto Breakfast Casserole is a great recipe to batch cook for busy mornings! It’s low-carb, gluten-free, and super customizable making it perfect for the keto diet.
We have a hard time making breakfast, typically we wake-up, meditate, workout, drink coffee/tea, and get ready for the day and by the time all of those things are done we’re ready to hop into work and breakfast falls by the wayside. It could also be that we’ve gotten used to 2 meals per day and fasting through the morning but sometimes even when we are hungry for breakfast we simply don’t want to spend the time to make something from scratch. While on-the-go bars are a great option for Keto (we love these from Love Good Fats), sometimes we do want something substantial. That’s where things like this Keto Breakfast Casserole comes in.
Maybe it should be called a frittata? It seems more hearty than a frittata so we’re going with casserole. This is a super simple recipe that yields incredibly fluffy eggs and the add-ins can be customized to your heart’s extent.
For this one, we went with a sausage and peppers blend and it was great! It’s also easy to change up how you serve it. We’ve gone tex-mex style and served it with avocado, sour cream, salsa, and hot sauce, and also an Italian style and served it with arugula dressed with EVOO, preserved lemon, and a drizzle of pesto over the casserole. SO GOOD! We love recipes like this for batch cooking so that you don’t feel like you’re eating the same thing day after day.
ingredients in keto breakfast casserole
- avocado oil – you can also use coconut oil, lard, ghee, or another high heat oil
- sugar-free breakfast sausage – or make your own using ground pork and spices
- diced bell pepper – any color will do
- diced onion – any color will do
- diced tomato – fresh is best
- salt – we always use either pink Himalayan salt or sea salt
- black pepper – we always use a fresh coarse ground pepper
- eggs – always large and preferably pastured raised and organic for the most nutrition and Omega 3’s.
- heavy cream – you can also use unsweetened almond milk
- shredded cheddar cheese – or any other shredded cheese
how to make keto breakfast casserole
- Preheat the oven to 350° F.
- Heat the oil in a 10” cast-iron skillet over medium heat. Once hot brown the sausage for 5-7 minutes crumbling with the back of a wooden spoon. Once crumbled add in the pepper, onion, tomato, garlic powder, salt, and pepper. Cook for 3-4 minutes just to soften the veggies a bit. Turn off the heat.
- In a medium bowl, whisk together the eggs, and the heavy cream. Pour the eggs over the sausage mixture and stir in cheese.
- Transfer to the oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
how to store the casserole for meal-prep
Refrigerate – Slice the Keto Breakfast Casserole in single-serving portions and store in a lidded container for up to 5 days.
Freeze – Slice the Keto Breakfast Casserole into single-serving portions, place on a sheet pan, freeze uncovered for 3 hours then transfer to a freezer-safe container and keep for up to 2 months. Reheat in the oven or microwave.
other add-in options
Oh man, the options are endless! Here are some quick ideas:
Have a fun idea? Leave them in the comments below!
using a casserole pan instead of cast iron
You can totally use a casserole dish instead of cast-iron, just be sure to use a 9×13 pan.
nutritional information
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
Keto Breakfast Casserole
This Keto Breakfast Casserole is a great recipe to batch cook for busy mornings! It’s low-carb, gluten-free, and super customizable making it perfect for the keto diet.
Servings: 8
Calories: 371kcal
Ingredients
- 3 tablespoons avocado oil
- 12 ounces sugar-free breakfast sausage
- ¾ cup diced bell pepper
- ½ cup diced onion
- 1 diced tomato
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10 large eggs
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
-
Preheat the oven to 350° F.
-
Heat the oil in a 10” cast iron skillet over medium heat. Once hot brown the sausage for 5-7 minutes crumbling with the back of a wooden spoon. Once crumbled add in the pepper, onion, tomato, garlic powder, salt, and pepper. Cook for 3-4 minutes just to soften the veggies a bit. Turn off the heat.
-
In a medium bowl, whisk together the eggs, and the heavy cream. Pour the eggs over the sausage mixture and stir in cheese.
-
Transfer to the oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Nutrition Facts
Keto Breakfast Casserole
Amount Per Serving
Calories 371 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 12g75%
Cholesterol 270mg90%
Sodium 734mg32%
Potassium 250mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 17g34%
Vitamin A 1126IU23%
Vitamin C 19mg23%
Calcium 148mg15%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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