Keto Breakfast Casserole

Why You’ll Love This Recipe

I love this recipe because it’s simple yet so filling. The combination of savory sausage, creamy eggs, and melted cheese creates a rich flavor that’s perfectly balanced by the fresh spinach. It’s naturally keto-friendly and keeps me full for hours. I also love that I can make it ahead of time and reheat it throughout the week — perfect for busy mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 large eggs
¼ cup heavy cream
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
1 cup shredded cheddar cheese (divided)
1 lb pork breakfast sausage
2 cups baby spinach leaves (about 2 oz)

Directions

1. I preheat the oven to 400°F and lightly grease a 9-inch square baking dish.

2. In a large bowl, I whisk together the eggs, heavy cream, salt, pepper, garlic powder, and red pepper flakes until smooth. I stir in ½ cup of the shredded cheddar cheese and set the mixture aside.

3. In a large nonstick skillet over medium-high heat, I cook the sausage for 5–7 minutes, breaking it up as it browns. I don’t add oil because the sausage has enough fat.

4. Once the sausage is cooked, I turn off the heat and stir in the spinach leaves. I let them wilt slightly in the residual heat.

5. I transfer the sausage and spinach mixture to the prepared baking dish, spreading it out evenly.

6. I pour the egg mixture over the sausage and spinach, gently stirring to distribute everything evenly.

7. I top the casserole with the remaining ½ cup of shredded cheddar cheese.

8. I bake for about 25 minutes, until the eggs are fully set and the cheese is melted and slightly golden. The amazing aroma in the kitchen always tells me it’s ready.

9. I let the casserole rest for 10 minutes before cutting it into squares and serving.

Servings and Timing

This recipe makes 9 square servings. Prep time is about 20 minutes, bake time 25 minutes, and total time 45 minutes. Each serving has approximately 202 calories.

Variations

• Sometimes I swap the breakfast sausage for chorizo, Italian sausage, or even turkey sausage for a lighter version.

• I love experimenting with different cheeses — Gruyère, Monterey Jack, or even feta all work beautifully.

• For added creaminess, I occasionally replace the heavy cream with full-fat Greek yogurt or softened cream cheese.

• I like to toss in chopped bell peppers or mushrooms for extra flavor and texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions for about 45 seconds or warm the whole dish in a 325°F oven for 10 minutes. It also freezes well — I wrap individual squares in plastic wrap and freeze them for up to a month, reheating directly from frozen when needed.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare it the night before, refrigerate it covered, and bake it fresh in the morning. It’s a great make-ahead breakfast.

Can I use a different meat?

Absolutely. I’ve made it with ground turkey, chicken sausage, or even crumbled bacon — all taste fantastic.

Can I make it dairy-free?

Yes, I can substitute coconut cream for the heavy cream and skip the cheese or use a dairy-free alternative.

How do I know when it’s done baking?

I check that the center is set and no longer jiggles when I shake the pan slightly. A knife inserted in the middle should come out clean.

What can I serve with this casserole?

I like to pair it with sliced avocado, fresh berries, or a simple side salad for a complete meal.

Conclusion

I love how this Keto Breakfast Casserole combines simplicity, nutrition, and flavor in one dish. It’s rich, cheesy, and perfectly seasoned — everything I want in a low-carb breakfast. Whether I make it for family brunch or prep it for the week ahead, it always delivers that comforting, satisfying start to the day.

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