This Easy Low Carb Keto Breakfast Casserole with Sausage is loaded with cheese and Italian flavors! Healthy, GF, and great for making ahead!
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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 making things like instant pot breakfast casserole 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.
Why you will LOVE This Recipe
I LOVE a good casserole. One pan, less mess, ALL the flavor, ALL the healthy food mixed together in one dish that the whole family will love gobbling up! There is SO much to love about casseroles, and that is why you can often find me in the kitchen throwing together a paleo buffalo chicken spaghetti squash casserole or a cheesy instant pot cheesy chicken and rice casserole for dinner. BUT you know what’s revolutionary? BREAKFAST casseroles. From baked pumpkin french toast casserole to mexican breakfast casserole and beyond, I’ve got breakfast covered here on the blog! Today’s recipe is one of the most flavorful and tasty keto breakfast casserole recipes you will ever try. It’s low carb, of course, is loaded with protein and healthy fats, and also contains lots of veggies that are rich in vitamins and minerals- what’s not to love?
Whipping up a casserole ahead of time makes for easy breakfasts with no stress! This recipe is great if you’re hosting the extended family or some friends for breakfast, and everyone is going to love it! Here’s what you’ll need to round up before getting started on this breakfast casserole keto:
- Italian Sausage
- Egg Whites
- Reduced Sodium Vegetable Broth
- Parmesan Cheese
- Pesto Sauce
- Roasted Red Pepper, sliced
- Sea Salt
- Pine Nuts
- Fresh Basil
How to make this Keto Breakfast Casserole
Turn on the oven so that it can heat up while you work. Spray a casserole dish with cooking spray and set aside.
In a pan, add the sausage and cook until it is no longer pink. Once cooked, drain off the excess fat and spread the meat into the bottom of your casserole dish.
In a large bowl, whisk all of the remaining ingredients except for the basil and pine nuts, until everything is well combined. Pour this egg mixture over the sausage.
Pop the casserole dish in the oven and bake until the eggs puff and feel set.
Slice and garnish with the pine nuts and basil, then serve and enjoy!
Make ahead Instructions
If you want a super easy morning breakfast, I suggest assembling your casserole the night before! Simply put your keto friendly breakfast casserole together the night before you want to serve it, then cover it tightly with plastic wrap. In the morning, remove the plastic wrap and bake until done. Voila- it’s THAT easy!
Keto Breakfast Casserole Storage Instructions
Another reason why this casserole is literally the BOMB is that it keeps well for such a long time. It is the absolute perfect filling and tasty breakfast for those busy mornings when you don’t have time to think about a healthy meal to start your day! I recommend storing your cooked slices of breakfast casserole in an airtight container for about 5-7 days in the fridge. When you are ready to enjoy it, simply reheat the casserole in the microwave, garnish with the pine nuts and basil and DEVOUR!
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
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.
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- 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 8×8 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!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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 )
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