Keto Egg and Cheese Breakfast Casserole Recipe
This Keto Egg and Cheese Breakfast Casserole is a delicious, low-carb morning meal packed with eggs, cheese, sausage, and fresh vegetables. Perfect for a satisfying breakfast that fits a ketogenic lifestyle, it combines creamy eggs with savory sausage and melty cheddar in a baked casserole.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- 8 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked sausage, crumbled
- 1/2 cup diced bell peppers
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Eggs and Cream: In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until well combined and smooth.
- Add Fillings: Stir in the crumbled cooked sausage, diced bell peppers, chopped green onions, and shredded cheddar cheese into the egg mixture evenly.
- Prepare Baking Dish: Grease a 9×13-inch baking dish to prevent sticking and pour the egg mixture into the dish, spreading it out evenly.
- Bake Casserole: Place the baking dish in the preheated oven and bake for 35 minutes or until the eggs are fully set and the top is golden brown.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing into portions and serving warm.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free cheese alternatives.
- You can swap the cooked sausage for cooked bacon or ham according to your preference.
- To add extra flavor, consider adding herbs like parsley or chives.
- Make sure the eggs are fully set before removing to maintain proper texture.
- This casserole can be made ahead and stored in the fridge for up to 3 days.
- Reheat slices in the microwave or oven before serving.
