This Easy Low Carb Keto Breakfast Casserole with Sausage is loaded with cheese and Italian flavors! Healthy, GF, and great for making ahead!
Table of Contents
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?
Ingredients Needed
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
- Egg
- Reduced Sodium Vegetable Broth
- Parmesan Cheese
- Pesto Sauce
- Roasted Red Pepper, sliced
- Sea Salt
- Pepper
- Pine Nuts
- Fresh Basil
How to make this Keto Breakfast Casserole
Prepare
Turn on the oven so that it can heat up while you work. Spray a casserole dish with cooking spray and set aside.
Cook
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.
Mix
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.
Bake
Pop the casserole dish in the oven and bake until the eggs puff and feel set.
DEVOUR
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!
F
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.
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
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 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:
Nutrition Info:
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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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!
Kim says
Can this be doubled for a 9×13 pan? Thanks!
Taylor Kiser says
I haven’t tried but it should be okay!
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!!
Dee McMahon says
Delicious 🙂 Good on you for using purchsed grated cheese, and pre-laid eggs!! So much easier!! Love it!
Taylor Kiser says
Hahah it is!!!! The best 😉
Dana says
Is there a substitute for the pine nuts? Can’t find any where I live…..
Taylor Kiser says
You can leave them out 🙂
June says
I LOVE roasted peppers, but I’m the only one who eats them! I roast a bunch one day and save them for the rest of the week! Can’t wait to make this!!
Taylor Kiser says
Hope you love!