Keto Breakfast Casserole with Sausage, Eggs and Cheese

Why This Is Strictly Keto

Eggs, ground sausage, cream, and cheese are the backbone of this dish — all naturally low-carb, high-fat foods. There is no sugar and no flour in this recipe. It delivers the ideal keto macro ratio in every slice.

Ingredients

• 10 large eggs
• 1 lb (450g) ground breakfast sausage (pork, sugar-free)
• 1 cup shredded cheddar cheese
• ½ cup heavy whipping cream
• 1 cup fresh spinach
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon butter (for the pan)
• Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.

2. Brown the sausage: Cook sausage in a skillet over medium-high heat, breaking it up with a spatula, until fully browned (about 6–8 minutes). Drain excess fat if desired. Transfer to the baking dish.

3. Sauté vegetables: In the same skillet, cook garlic and mushrooms in butter over medium heat for 3–4 minutes until softened. Add spinach and cook until wilted. Add to the baking dish with the sausage.

4. Whisk the egg mixture: In a large bowl, whisk together eggs, heavy cream, salt, pepper, and paprika until fully combined.

5. Assemble: Sprinkle half the cheddar over the sausage and vegetable mixture. Pour the egg mixture evenly over the top. Sprinkle remaining cheddar on top.

6. Bake: Bake for 30–35 minutes, until the eggs are fully set and the top is golden. A knife inserted in the center should come out clean.

7. Rest and serve: Let rest 5 minutes before slicing. Garnish with fresh parsley.

Nutritional Info (per serving, approximate)

Tips

• Make ahead and refrigerate up to 4 days; reheat individual slices in the microwave for 90 seconds.
• Customize with different vegetables: diced bell peppers, broccoli florets, or chopped sun-dried tomatoes all work well.
• Use full-fat coconut milk in place of heavy cream for a dairy-free version.