Low Carb Breakfast Casserole Recipe

Start your morning right with this low-carb breakfast casserole that’s packed with protein, veggies, and flavor—and none of the refined carbs! Whether you’re following a keto lifestyle or just trying to get more veggies into your family’s day, this easy, cheesy egg bake is a total win.

Perfect for meal prepping, weekend brunches, or feeding a hungry crowd, this casserole is loaded with eggs, sausage, cheese, and nutrient-rich veggies—and can be made ahead and reheated all week long!

🛒 What You’ll Need

• 10 large eggs
• ½ cup heavy cream (or unsweetened almond milk for dairy-light version)
• 1 lb breakfast sausage (or ground turkey/chicken)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 ½ cups broccoli florets, chopped small (fresh or frozen & thawed)
• ½ red bell pepper, diced
• ½ yellow onion, diced
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• Optional: chopped spinach, mushrooms, or zucchini

👩‍🍳 Pro Tips for the Perfect Egg Bake

1. Use cooked and drained sausage to avoid excess grease in the casserole.
2. Chop veggies small so they cook evenly and blend into the egg mixture.
3. Let it cool before slicing for clean cuts and easy serving.
4. Grease your dish well or line with parchment for easy removal.
5. Want more spice? Add a pinch of red pepper flakes or a splash of hot sauce.

🔄 Substitutions & Variations

• Dairy-Free? Use dairy-free cheese and almond or coconut milk.
• Vegetarian? Swap sausage for mushrooms or sautéed spinach.
• Cheese swap: Try pepper jack, feta, or goat cheese for a twist.
• No broccoli? Use zucchini, kale, or cauliflower rice.

🔪 Tools You’ll Need

• 9×13” baking dish
• Medium skillet
• Large mixing bowl
• Whisk
• Spatula or wooden spoon
• Knife and cutting board

🕒 Make Ahead Tips

• Assemble the night before and refrigerate unbaked.
• Bake and refrigerate for up to 4 days—just reheat and serve.
• Freeze slices individually and microwave for a grab-and-go breakfast.

🔥 How to Make Low Carb Breakfast Casserole

1️⃣ Preheat & Prep the Pan

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13” baking dish with nonstick spray or olive oil.

2️⃣ Cook the Sausage

1. In a skillet, cook sausage over medium heat until browned.
2. Drain excess fat and set aside.

3️⃣ Whisk the Eggs

1. In a large bowl, whisk together eggs, cream, garlic powder, salt, and pepper until fully combined.

4️⃣ Layer the Casserole

1. Spread cooked sausage, broccoli, bell pepper, and onion evenly in the baking dish.
2. Sprinkle on the cheddar and mozzarella cheese.
3. Pour the egg mixture evenly over the top.

5️⃣ Bake

1. Bake uncovered at 375°F for 35–40 minutes, or until the center is set and the top is golden.
2. Let cool for 5–10 minutes before slicing.

6️⃣ Slice & Serve

1. Slice into squares and serve warm with optional hot sauce or avocado slices on the side!

🧊 Leftovers & Storage

• Store in the fridge for up to 4 days in an airtight container.
• Freeze individual portions for up to 3 months.
• Reheat in the microwave or oven until warmed through.

🥚 Start Your Day Right (and Full)!

This low carb breakfast casserole is perfect for busy mornings, weekend brunch, or meal prep. With its cheesy, veggie-packed goodness and flexible ingredients, it’s a go-to recipe the whole family will request again and again!

Tried it? Let me know your favorite mix-ins in the comments! 🥓🧀🌿