This is an easy, cheesy low carb breakfast casserole that is loaded down with protein - eggs and sausage - and plenty of flavorful and colorful vegetables.
Why This Casserole Is So Great
I love breakfast casseroles! What's not to adore about a big dish of food that's a meal all by itself, contains lots of filling ingredients, and is simple to bring together? I've posted several breakfast casseroles on my blog in the past, like this biscuits and gravy casserole or this healthy breakfast strata.
This low carb breakfast casserole is delicious for those following most (or no) specific nutritional plans, but it's ideal for those watching their carbohydrate, such as a classic low carb lifestyle like Atkins, or a more focused lifestyle such as keto.
What Ingredients Do I Need?
- Eggs, of course: I used large eggs in this casserole.
- Milk: I used unsweetened almond milk, but keto folks can use heavy cream instead. Keep in mind the nutritional facts I listed under the recipe will change when making this substitution.
- Cheese: I like to use sharp cheddar in casseroles, but you can use other types of cheddar and t'll work out just as well.
- Ground Sausage: I used a pound of uncured plain ground breakfast sausage. If you have a favorite variety - sage, spicy, etc - go ahead and use it!
- Onions and Garlic: I mean, don't nearly all of my recipes start with these items? Maybe not ice cream or cookies, but I digress...
- Red Bell Pepper and Mushrooms: I'm a mushroom lover and love adding them to casseroles of any kind. Leave them out if you don't like them. You can substitute with extra bell pepper (any kind) or even some fresh spinach.
- Salt, Pepper, and Parsley: A few basic seasonings to bring it all together.
How To Reheat The Leftovers
This low carb casserole makes a large 9x13 pan, so unless you're feeding the whole fam you'll likely have some leftovers. You can reheat slices in the microwave, if done carefully. Cover the slice in plastic wrap to keep the moisture inside, and only heat in short bursts until just warmed through to keep the eggs from becoming too rubbery.
Can You Freeze This Dish?
Yes, you can! To Freeze: bake the dish and let it cool. Cut into slices and wrap each slice in plastic wrap, taking care that no air can get inside. Place the wrapped slices into a freezer-safe zip top bag and freeze for up to 3 months for best flavor and texture.
To Thaw: Remove the slices from the freezer and heat in the microwave on 50% power in 20-30 second increments.
Print
Low Carb Breakfast Casserole
This cheesy breakfast casserole has tons of protein and is loaded with colorful veggies. Perfect for keto or low carb diets or anyone who wants an easy and filling breakfast casserole recipe.
- Total Time: 55 minutes
- Yield: 12 servings 1x
Ingredients
- 1 lb ground sausage
- 1 small onion, finely chopped
- 1 red bell pepper, seeds removed, chopped
- 4 cloves garlic, peeled and minced
- ½ cup white button mushrooms, rinsed and chopped (can use jarred mushrooms, drained)
- 12 large eggs
- ½ cup unsweetened almond milk
- 2 cups sharp cheddar cheese, shredded
- 1 TBS dried parsley
- Salt and pepper
Instructions
- Preheat oven to 375F. Spray a 9x13 baking dish with cooking spray and set aside.
- In a large skillet over medium heat, brown the sausage, breaking it into small pieces as it cooks. Use a slotted spoon to remove sausage to a bowl. Drain out all but about 2 tsp of the sausage grease.
- Add the onion and bell pepper to the skillet and cook until softened. Add the garlic and mushrooms and cook for 2-3 more minutes. Remove from heat.
- In a large bowl, whisk the eggs and milk. Season generously with salt and pepper. Add in half of the cheddar cheese, the dried parsley, and stir.
- Spray a 9x13 baking dish with cooking spray. Add the sausage and vegetable mixture to the dish. Add the egg mixture and stir lightly. Top with the remaining cup of cheddar cheese.
- Bake for about 30 minutes until eggs are set and cheese is melted. Slice and serve warm.
Notes
You can use heavy cream instead of milk (nutritional info will change)
Vary the vegetables as you see fit! You can use multiple colors of bell peppers, leave out the mushrooms, add blanched chopped broccoli or spinach, etc.
- Prep Time: 10 mins
- Cook Time: 45 minutes
- Category: Breakfast, Entree
- Method: Stovetop and Oven
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 199
- Sugar: 1.6g
- Sodium: 542mg
- Fat: 15.1g
- Saturated Fat: 7g
- Carbohydrates: 2.8g
- Fiber: 0.4g
- Protein: 11.4g
- Cholesterol: 46mg
Not making this recipe just yet? Use the photo below to Pin to your Pinterest boards. You can also share with your friends on social media by using the buttons at the top and bottom of this post. Thank you so much for visiting my blog!
Brianne
This was fantastic! Thank you for sharing.