With the holidays coming up and family soon to arrive, I try to have at least one keto breakfast casserole in freezer made up ahead of time. But they’re so easy to make, I usually keep 2 on hand.
Keto Breakfast Casserole Recipe
Make these even lower carb by leaving out the bread. However, each piece already has less than 10g of net carbs. For more nutritional information scroll down to the end of this post.
- Toast 4 slices of bread and cut them into 1 inch cubes.
- Preheat oven to 350F and butter a 9 x 12 dish.
- Over medium high heat, brown 16 ounces of sausage. Drain and discard the fat.
- In a large mixing bowl, whisk together 10 eggs, 1/2 cup milk, and 2 teaspoons baking powder.
- Stir in the browned sausage, 1/2 cup chopped sun dried tomatoes, 10 ounces chopped frozen spinach (thawed and squeezed dry), 4 ounces shredded cheddar cheese, 8 ounces diced mushrooms, 1 medium diced onion, 1/3 cup mixed fresh chopped herbs, 1/2 teaspoon garlic powder, 1 teaspoon coarse kosher salt*, 1/2 teaspoon ground pepper, and 1/2 teaspoon ground nutmeg.
- Pour egg mixture into buttered 9 x 12 baking dish.
- Top with at least 4 ounces shredded cheese.
- Let rest for at least 20 minutes and up to over night.
- Bake for 55 minutes or until it is set.
Serve it with a side of sour cream and/or hot sauce.
*NOTE ABOUT SALT: If you are using regular table salt, but the amount in half. Iodized table salt is much more salty than coarse kosher salt. Remember, not all salt is created equal. Each kind has its own level of saltiness.
Low Carb Breakfast Casserole Variations
No spinach? Not a fan of mushrooms? No problem!
The basic component of any good breakfast egg casserole are 3 things:
- Fluffy eggs
- Favorite veggies and/or meat
- Baked to golden brown perfection!
Adding the toasted bread cubes is optional. These give the casserole a texture you can really sink your teeth into. But if you are on a strict keto diet, by all means, leave them out.
How do you make fluffy eggs?
If you whisk your eggs together without adding milk, the proteins will bond together tightly when baked. That’ll give you a dense casserole. Still tasty, but maybe not the ideal texture.
Adding milk, loosen the texture and makes the casserole “fluffy.” If you add a little baking powder, that adds a little extra fluff too!
This is a little trick that’s great to use when making Sunrise Egg Muffins and quiches.
Breakfast Casserole Add Ins
Here are some other ideas to add into your next keto friendly Breakfast Casserole.
- Meats: crumbled bacon, hot sausage, turkey sausage, sage sausage, breakfast sausage
- Vegetables: broccoli, green onions, chives, diced sautéed butternut squash, bell peppers, and finely chopped leaks.
How to Make Your Casserole Ahead of Time
These casseroles are easy to make ahead of time and freeze. You can bake it and freeze it whole or cut it into individual servings and freeze those separately.
To freeze it whole: bake your casserole and let it cool completely. Then wrap it in plastic wrap to seal in the moisture. (Freezers and refrigerators really dehydrate food!) Then wrap it in tin foil.
To freeze individual serving sizes: cut the sizes you want after it has cooled. Then wrap each piece in plastic wrap, then tin foil
Either way you choose, these will keep for 3 – 4 months in your freezer.
To heat back up, unwrap it completely, removing the plastic wrap. Then cover the top with foil and bake at 350F until hot all the way through, about an hour.
Make 1 Day Ahead
To make a Keto Breakfast Casserole a day ahead, the best way to do is to prepare it right up to before you pop it into the oven.
And the best part? This only takes about 35 minutes to prep.
Pour the egg mixture into the buttered casserole dish, cover it with plastic wrap and let it sit in the refrigerator over night. Bake it in the oven 1-2 hours before you are ready to eat.
Enjoy it piping hot a few minutes after it comes out of the oven. Let it rest for 20 minutes and serve it warm, and it’s even great at room temperature.
Keto Breakfast Casserole
Make this keto breakfast casserole ahead and have it for a quick nutritious breakfast all week long! You can freeze it too for up to 3 – 4 months and bring out for brunch with friends and family. ❤️ | www.lakesidetable.com
- 4 slices bread toasted and cut into 1″ cubes
- 16 ounces pork sausage browned and drained
- 10 eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 cup sun dried tomatoes chopped
- 10 ounces chopped frozen spinach thawed and squeezed dry
- 8 ounces cheddar cheese grated and divided
- 8 ounces mushrooms diced
- 1 medium onion diced
- 1/3 cup fresh herbs finely chopped (I like parsley, thyme, and sage)
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon nutmeg
Preheat oven to 350F
Toast bread and cut into 1 inch cubes
Brown the sausage over medium heat, drain off fat and set browned meat aside.
Beat 10 eggs together and whisk in 2 teaspoons baking powder and 1/2 cup milk.
Mix the rest of the ingredients into the egg mixture including the toasted bread cubes. Reserve 4 ounces of cheese to top the casserole.
Butter a 9×13 casserole dish and pour in your egg mixture.
Top with the reserved 4 ounces of cheddar cheese.
Bake at 350F for 45 – 55 minutes or until the eggs have set.
SALT: If you are using regular table salt (not kosher), use 1/2 teaspoon. Regular table salt is much saltier than coarse kosher salt.
CHEESE: If you are a cheese lover, by all means, add more in the egg mixture and more on top!