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.
JUST KIDDING.
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
Grain Free Low Carb Keto Granola
Low Carb Sugar Free Keto Blueberry Muffins
Keto Low Carb Egg Muffins with Ham
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!
Ingredients
- 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
Instructions
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!
Recipe Notes
*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?
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WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 12 POINTS+:14 . OLD POINTS: 14
(per 1/4 of the recipe )
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Lauren @ Climbing Grier Mountain says
Simply and delicious? Count me in! Definitely adding this to the must make breakfast list!
Taylor says
Sounds great Lauren – what else is in your must-make breakfast list?
Lynn Tracey says
You say, cook sausages but in the picture, it looks like you are cooking mince. Which is it please
Taylor Kiser says
It’s sausage – like ground sausage!
Kim says
You don’t list sausage in the ingredients 🤣
Taylor Kiser says
Yes I do..it’s the first ingredient
Aimee says
Sausage is definitely the way to my husband’s heart as well. This sounds/looks like it would make a perfect breakfast in our household too. They do say a way to a man’s heart is through his stomach!
Taylor says
Amen Aimee!
Joanne says
Pre-laid eggs — that was funny! 🙂 Pinning this to cook for me and my hubby.
Taylor says
Thanks Joanne!
Albert Bevia says
I am going to be dreaming about this breakfast casserole dish all day! this looks amazing, love the added pesto and roasted red bell peppers!
Taylor says
Thanks Albert! The added pesto and red bell peppers ready fill out this dishes flavor profile, don’t they?
Angelica says
I am totally on an egg casserole kick right now and this one looks simple and delicious!!
Taylor says
Egg casseroles are the best – so many ways to make them!
Kalli says
Are the macros for this meal for just one slice of the casserole?
Taylor Kiser says
Yes, per a 1/4 slice!
Cindy says
Can I prep the night before and cook in morning?
Taylor Kiser says
I haven’t tried this so I can’t tell you FOR SURE. I THINK it would be okay though. Let us know!
Jenny says
Have you ever frozen the leftovers for a future meal? Maybe in individual portions? If yes, how did it turn out? If not, I’ll give it a try and report back. Thanks! This recipe looks awesome. I’m looking forward to trying it.
Taylor Kiser says
I haven’t so I can’t tell you! But let us know! 🙂
Sue says
Curious to know if freezing it worked out okay!
Nicole says
What do you think about using turkey instead of pork?
Taylor Kiser says
I wouldn’t! I pork adds a lot of flavor 🙂
Hillary says
How do you think the flavors would work with sun dried tomatoes instead of red peppers? I really don’t like red peppers so I could obviously just leave them out, but I wanted to see what you thought about the SDT option. I know it would add some carbs, so I would have to weigh the choice, depending on what you said.
Taylor Kiser says
I think it would be YUMMY! I think STD are always good! lemme know if you try!
Leigh Weston says
HAHA! Did you really mean to say STDs??….I can’t rate it yet….gonna make it tomorrow!
Taylor Kiser says
I am not sure what you mean? lol!
Therese says
You say the serving size is 4, but in the picture you cut your casserole into six slices. Which is it? I don’t want to get the macros wrong!
Taylor Kiser says
The picture is just a picture 🙂 Smaller squares look better for photos, so go by the actual recipe!
Mikayla Grant says
Made this for a women’s brunch at church and it was a HUGE HIT!!!! Everyone loved it! I cooked the sausage and mixed the other ingredients the night before so all I had to do was pour both containers into the pan and pop in the oven and it turned out excellent!!!! Thanks for this amazing recipe!!!! I took a pic but didn’t see how to add it here but trust me- it was awesome 🙂
Taylor Kiser says
Wahoo!! I am so glad to hear! Thanks for letting me know!
Melissa says
I’d love to make this for Christmas morning brunch – it looks lovely! Do you think I could freeze it raw then defrost and cook or better/ok to leave it in the fridge for a day or two? Thanks!
Taylor Kiser says
I think better to leave it in the fridge! I worry the eggs might get funky in the freezer!
Vanessa says
Could you double the recipe in the same size dish?
Taylor Kiser says
I can’t tell you as I haven’t tried! Sorry! Let us know if you try!
Angie says
Hi! This looks delicious!! Your recipe says to make this in an 8×8 square pan. However, it appears you have made this in a 9×13 or another sized rectangular dish. Can you clarify? 🙂
Taylor Kiser says
That is just for photos 🙂 Please follow the written instructions!
Lynn says
You had me at “pre-laid eggs”. Lol!! Making for Easter Brunch tomorrow. Glad I read all comments cuz I almost made it in a 9×13. 8×8 will be perfect for my small group. Looks FANTABULOUS!!!
Taylor Kiser says
I hope everyone loves it!!