This Easy Low Carb Keto Breakfast Casserole with Sausage is loaded with cheese and Italian flavors! A perfect, make-ahead breakfast or brunch that’s gluten free and healthy!
PIN Easy Low Carb Keto Breakfast Casserole with Sausage
I wasn’t lying in the low carb paleo zucchini lasagna and gluten free low carb quiche with almond flour crust.
The new love affair with Italian Sausage runs DEEP.
And, Mr. FFF? LOVIN’ so hard on the fact that this love affair is happening my life, because I am also the one who happens to FEED HIM, and he happens to VRY VRY much LOVE sausage.
How to make your marriage even happier in one E-Z step:
Cook sausage and feed to significant other. <– I can feel that this is going to be my not-so-secret-secret to 80+ years of marriage with the hubs. Not that he is hard to live with or anything but, really? Marriage is hard.
Sausage is easy.
ESPECIALLY when it’s in this EASY low carb keto breakfast casserole with sausage.
See that segue action? Sometimes I surprise myself.
This low carb egg casserole. Similarly to the instant pot breakfast casserole, it’s the kind of easy brunch that basically makes itself in the sense that the only “work” that your busy-person-self has to do is cook sausage and crack a few eggs. You MIGHT have to grate cheese if you’re one of those really-good-at-life-people who buys cheese bricks and grates their own.
I want to be you when I grow up.
Don’t look at me like that, I know you have bags of pre-grated cheese in your fridge because #EASY.
Yep. Food blogger confession: I buy pre-grated cheese because sometimes my millennial roots COME OUT.
Aside from those 2, MAYBE 3, “to dos” the rest of this low carb egg bake is S-I-M-P-L-E:
- It uses PRE-made pesto – whatever your favorite is.
Yes, I struggled with the fact that I am a food blogger who didn’t give you some fancy schmany-person homemade pesto recipe to use here, which is probably breaking some kind of it’s-my-job-to-create-recipes code.
But, real life talk, I just divulged that I buy pre-grated cheese. So, jarred pesto? Naturally.
- Pre-roasted red peppers.
See above confessions. You COULD also roast your own if you wanted to go “Martha Stewart” on this little casserole of bubbly-basily-BLISS.
However, you could no longer call it “easy” then. Just a heads up.
- It uses pre-laid eggs.
I mean, I am not kidding in the sense that you do not, in fact, have to lay your own eggs. But, you would NEVER do this. Therefore, it does not apply.
I was just seeing if you were paying attention.
The flavors in this sausage egg and cheese casserole without bread are leaning HEAVILY towards the Italian side of life with the herb-y pops of basil, the tangy, vinegar-y swirls of roasted red pepper, the salty, OOEY-GOOEY Parmesan cheese and these BURSTS of crunchy, fragrant pine nuts.
Side note: Parmesan cheese is actually low in lactose, so the lactose intolerant hubs can have it. Did you know this? Maybe YOU can have this cheesy-bake too!
Anyway. All those flavor profiles mix and mingle with the spices, herbs and those surprise notes of fennel in the sausage, which make this easy low carb keto breakfast casserole with sausage one SERIOUS way to start the day.
Seriously addicting. Seriously delicious.
Seriously answering all your protein-packed breakfast-loving DREAMS.
Similar recipes you might like
Easy Low Carb Keto Breakfast Casserole with Sausage
This Easy Low Carb Keto Breakfast Casserole with Sausage is loaded with cheese and Italian flavors! A perfect, make-ahead breakfast or brunch that's gluten free and healthy!
- 1 Lb Italian Sausage *
- 4 Egg whites **
- 2 Eggs
- 2/3 Cup Reduced sodium vegetable broth
- 2/3 Cup Parmesan cheese, packed (2.5 oz)
- 1/4 Cup Pesto sauce, of choice
- 1/4 Cup Roasted red pepper, sliced
- 1/4 tsp Sea salt
- Pinch of pepper
- 4 tsp Pine nuts, minced
- Fresh basil, for garnish
Pre heat your oven to 400 degrees and spray an 8x8 inch baking pan with cooking spray.
Heat a medium pan on medium heat and cook the sausage, stirring frequently, until golden brown. Once cooked, drain off excess fat and spread it into the bottom of the pan.
Whisk all remaining ingredients, except the pine nuts and basil, together in a large bowl. Pour over the sausage.
Bake until the eggs puff up and feel set, about 30-35 minutes.
Garnish with the pine nuts and basil and DEVOUR!
*Or use ground pork and THIS SEASONING blend.
**You can probably use 2 more eggs, but it will change nutritional information
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 12 POINTS+:14 . OLD POINTS: 14
(per 1/4 of the recipe )
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!