If you're looking for a delicious breakfast the whole family will love and an easy meal prep to make ahead for busy mornings, this easy keto breakfast casserole recipe is the perfect recipe for you! Just 4 total carbs per serving or 3 net carbs.
Easy Keto Casserole
Easy egg casseroles are one of the best ways to prep ahead breakfast and enjoy all week.
There are also so many ways to make small variations in what you add to your egg casserole that you'll never get bored with your breakfast and you really can customize to suit your personal preferences.
Super easy to prep, bake, and portion into individual servings for the busy work week ahead, you'll feel on top of your game and ready to handle any stress that might come your way!
This high protein healthy breakfast casserole will keep you full and satisfied for hours. With 24 grams of protein per serving, you will not be looking for any keto snacks and you may not be hungry till dinner!
When you are looking for great keto breakfast recipes, if you're following a keto diet or even low carb breakfasts for those on a low carb diet, make sure to get in at least 20-25 grams of protein in your meal.
Studies show protein is very satiating, even more so than fat and also the best way to beat sugar cravings as well as grazing throughout the day.
My goal when writing my new book, The 30-Day Sugar Elimination Diet was to keep protein a top priority. My low carb meal plan as well as the keto meal plan in the book has an average of around 80-100 grams of protein per day.
This has served many well as the first week on plan are saying how full they feel!
How to Make Easy Low Carb Breakfast Casserole Recipe
To see exact measurements, print recipe and view nutritional information, please scroll to the bottom of this blog post to view the recipe card.
The ingredients for this egg breakfast casserole are pretty simple and straight forward and most likely you have these already in your kitchen. Simple adaptions are noted below if you want to use what you have on hand.
ground pork- you can use breakfast sausage, but read the label for sugar in the ingredients, that's why I just prefer using plain ground pork. You could also swap ground pork with ground chicken or ground turkey if you prefer.
sour cream (see FAQs below to make this casserole dairy free)
shredded cheddar cheese- other options that would work nicely would be pepper jack cheese
bell peppers (feel free to swap out peppers if you're not a fan and add another veggie, like fresh spinach.)
Preheat oven to 350 degrees F. Grease and 8 by 8 baking dish.
In a large mixing bowl, whisk together eggs, sour cream, heavy cream, cheddar cheese, salt and pepper until combined.
Heat a large skillet over medium-high heat. Add sausage and cook until browned, breaking into small pieces with a wooden spoon as it cooks. Drain most of the grease and add sausage to the bowl with egg mixture.
Add the onion and peppers to the same skillet the sausage was cooked in. Over medium heat, saute 4-5 minutes util softened. Add to egg mixture in bowl and stir to combine.
Pour egg sausage mixture into prepared baking dish and bake in a preheated oven for 45-50 minutes or until the edges are golden brown and set and the center is just barely jiggly. Check with a toothpick, if it comes out clean in center, it is done.
Divide evenly into 6 hearty servings.
How to Store
Once the casserole dish has cooled, cover with plastic wrap and refrigerate for up to 3 days. You can also cut into individual servings and place pieces in an airtight container for easy portions.
You can also use a freezer-safe container and freeze this low carb breakfast bake for up to 3 months.
How to Make Ahead Sausage Breakfast Casserole
I made this scrumptious egg casserole for Christmas morning as an option among other low carb breakfast foods we had, like keto cinnamon rolls.
I am not into slaving away in the kitchen on Christmas morning because I truly do want to enjoy the precious moments with my family as my kids are growing fast and soon will all be out of the house.
So I actually prepped this casserole ahead of time, the day before Christmas. I cooked the Italian sausage and red peppers and onion and left them in a bowl in the fridge until the next morning.
The next day all I had to do was mix the egg mixture together, warm the sausage and veggies and toss together then bake. Super quick and easy recipe for a keto breakfast bake!
Can I make these in muffin tins?
Yes, if you would like to place this mixture in a muffin pan that will work with some minor adjustments. Be sure to grease the muffin pan really well or use a silicone muffin pan for ease of taking these out.
A regular 12 capacity muffin pan will be needed. Fill all 12 and your serving would be two egg muffins which would equal one larger serving in the 8 by 8 baking dish. You will also need to bake these for less time.
My best guess would be 25-30 minutes then check in the center with a toothpick to see if it comes out clean, if so they are done.
Can I make this cheese casserole dairy free?
You could make this casserole dairy free with a few adjustments.
Switch out the sour cream with a dairy free alternative sour cream. Switch out the heavy cream with either unsweetened almond milk or unsweetened coconut milk. Switch out the sharp cheddar cheese with a vegan shredded cheese.
Can I swap sour cream with cottage cheese?
You could swap sour cream with cottage cheese and that will add more protein but the texture won't be as custard like.
Another swap for sour cream that would be similar in texture would be to use a whole milk Greek yogurt, plain.
More Low-Carb Breakfast Casserole and Keto Egg Bake Recipes:
Slow Cooker Mexican Breakfast Casserole
Pepperoni Pizza Egg Muffins
Low Carb Keto Breakfast Casserole
Low Carb Keto Breakfast Casserole
- 1 pound ground pork
- 6 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 1 cup cheddar cheese shredded
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup diced onion
- ½ cup diced bell peppers
- Preheat oven to 350 degrees F. Grease an 8 by 8 baking dish.
- In a large bowl, whisk together eggs, sour cream, heavy cream, cheddar cheese, salt and pepper until combined.
- Heat a large skillet over medium heat. Add sausage and cook until browned, breaking into small pieces with a wooden spoon as it cooks. Drain most of the grease and add sausage to the bowl with egg mixture.
- Add the onion and peppers to the same skillet the sausage was cooked in. Saute 4-5 minutes util softened. Add to egg mixture in bowl and stir to combine.
- Pour mixture into baking dish and bake for 45-50 minutes or unitl the edges are golden brown and set and the center is just barely jiggly. Check with a toothpick, if it comes out clean in center, it is done.
- Divide evenly into 6 hearty servings. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.