A delicious and satisfying keto-friendly breakfast casserole loaded with eggs, cheese, sausage, and fresh vegetables. Perfect for meal prep or a hearty morning meal that’s low in carbs and high in flavor.
Total Time:50 minutes
Yield:8 servings
Ingredients
Egg Mixture
8 large eggs
1 cup heavy cream
1 teaspoon garlic powder
Salt and pepper to taste
Filling
1 cup shredded cheddar cheese
1/2 cup cooked sausage, crumbled
1/2 cup diced bell peppers
1/4 cup chopped green onions
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
Mix Eggs and Cream: In a large mixing bowl, whisk together the 8 large eggs, 1 cup heavy cream, 1 teaspoon garlic powder, salt, and pepper until fully combined and slightly frothy.
Add Fillings: Stir in the 1 cup shredded cheddar cheese, 1/2 cup cooked and crumbled sausage, 1/2 cup diced bell peppers, and 1/4 cup chopped green onions until evenly distributed in the egg mixture.
Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking, then pour the egg mixture into the dish, spreading it out evenly.
Bake: Place the baking dish in the preheated oven and bake for 35 minutes or until the eggs are fully set and the top is a nice golden brown color.
Cool and Serve: Allow the casserole to cool for about 5 minutes before slicing. This helps it set further and makes serving easier.
Notes
You can substitute sausage with bacon or ham for a different flavor profile.
Use full-fat cheddar cheese for best keto results.
If you want extra veggies, add spinach or mushrooms, but keep the portions moderate to maintain keto macros.
Let the casserole cool completely before refrigerating if making ahead. Reheat gently before serving.
For a dairy-free version, replace heavy cream with coconut cream and cheddar cheese with a dairy-free cheese alternative.
