Our Keto Breakfast Casserole is super easy to make ahead of time or pop in the oven anytime! You’ll love the mix of ground sausage, cheese, eggs, and jalapeños! Plus, it’s low carb and bakes in just 30 minutes!
Our gluten-free low carb breakfast casserole can also be customize to include your favorite veggies like mushrooms, onions, and spinach!
We love that it’s loaded with protein and creamy cheeses to keep you feeling full and on track with your macros!
It’s also so yummy that your guests will love it even if their not on a ketogenic diet!
What’s In Our Breakfast Casserole?
Low carb breakfast casserole recipes usually include eggs, dairy, meat, veggies and cheese.
We focused on low carb dairy options like cheese to keep the fat high an carbs low.
Since it contains sausage and eggs, it’ll also keep you feeling satisfied.
It’s one of our favorite breakfast-for-dinner recipes!
Plus, you can store the leftovers all week and enjoy warm or cold!
For Our Keto Breakfast Casserole, You’ll Need:
- Ground sausage
- Softened cream cheese
- Well-beaten eggs (season with salt and pepper)
- Heavy whipping cream
- Shredded cheddar or Mexican cheese
Is breakfast sausage good for keto?
Yes, you can definitely enjoy breakfast sausage on a keto diet! Sausage tends to be high in fat and low in carbs.
You can always check the label as well to make sure your favorite brands are keto-friendly.
Is cheese allowed on a keto diet?
Typically cheese is considered a keto-friendly option.
You just want to look for full-fat options versus the low or fat-free varieties.
Can you reheat this keto breakfast casserole?
Yes, you can reheat this keto breakfast casserole, but we also enjoyed it cold!
To reheat the casserole, you’ll want to let it cool to room temperature and then wrap it up in aluminum foil or plastic wrap.
Then, place it in the refrigerator until you’re ready to reheat it.
Once you’re ready to reheat, you’ll want to place it in an oven at 375˚F for 30 minutes or until the cheese bubbles.
Want to make this Keto Breakfast Casserole ahead of time?
We love making this casserole ahead of time and enjoying it through the week.
Since it doesn’t have potatoes or bread in it, you don’t have to worry about it getting soggy. We typically will bake our casserole the night before and let it cool completely.
Then, we place it in an airtight container or cover it tightly with foil. You can choose to cut it into squares now, or you can leave it in the original baking pan.
To reheat, we place it in the oven or even place a square in the microwave.
What if I want to serve it in a few days?
If you want to make the casserole a few days ahead of time, you can do the same steps as above, but you’ll just want to bake it the day you want to it eat it.
How to Freeze This Keto Breakfast Casserole
We love freezing leftovers, and this recipe lasts up to 3 months in the freezer!
How to Freeze it Before You Bake It
If you want to freeze the casserole before you bake it, you’ll want to follow the instructions on the recipe card except for baking it.
Instead, you’ll want to cover the casserole with plastic wrap and foil and freeze it.
When you’re ready to enjoy it, we recommend moving it to the refrigerator the night before and letting it sit out for about 30 minutes before baking it as outlined on the recipe card.
How to Freeze it After You Bake It
If you’ve already baked the casserole, you can freeze the leftovers!
You’ll want to follow the recipe card below exactly, and then you’ll want to make sure what you want to freeze is at room temperature before wrapping tightly in plastic and foil and placing it in the freezer.
You can also cut up the leftovers in squares and freeze them in an airtight container separately.
- 2 lbs ground sausage
- 8 ounces softened cream cheese
- 1/4 C onion
- 1/4 C jalapenos
- 12 well-beaten eggs (season with salt and pepper)
- 1/4 C heavy whipping cream
- 1.5 cup shredded cheese (cheddar or mexican blend)
- Preheat oven to 350 degrees.
- Spray a 9 x 13 pan with non-stick cooking spray.
- Brown sausage with onions & jalapenos. Drain excess grease.
- Spread sausage into the bottom of the 9 x13 pan.
- Break cream cheese into pieces and evenly distribute on top of sausage.
- Pour eggs over the sausage mixture.
- Add shredded cheese to the top.
- Bake for 25 minutes, until eggs are just set.
- Allow to cool for about 5 minutes before cutting
Amount Per Serving: Calories: 448 Total Fat: 39g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 271mg Sodium: 849mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 20g