Keto Crack Breakfast Casserole

The Keto Crack Breakfast Casserole is a savory and indulgent dish prepared by baking a mixture of fluffy eggs, smoky sugar-free breakfast sausage, sharp cheddar cheese, tangy cream cheese, and a blend of spices. This protein-packed casserole offers a rich and satisfying keto-friendly breakfast that stays within your low-carb lifestyle. With its creamy texture, hearty flavors, and balanced richness, this casserole is a perfect make-ahead option that reheats well, making it an ideal choice for busy mornings or any mealtime craving for a comforting and flavorful keto dish.

Course Breakfast, Brunch, Main Course

Cuisine American, Keto, Low Carb

Keyword egg casserole, keto breakfast casserole, keto crack casserole, low carb breakfast, make ahead breakfast, sausage and egg bake

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 360kcal

Equipment

9x13-inch Baking Dish
large skillet
Mixing bowl
Whisk
Rubber spatula
foil

Ingredients

For the casserole base

1 pound sugar-free breakfast sausage crumbled
10 large eggs
1/2 cup heavy whipping cream
4 ounces cream cheese softened and cubed
1 cup shredded sharp cheddar cheese divided
1/4 cup grated Parmesan cheese
2 tablespoons butter for greasing the dish

Seasonings

1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper or to taste

Optional low-carb additions and toppings

1/2 cup fresh baby spinach chopped, optional
1/4 cup green onions thinly sliced, optional
4 slices cooked bacon crumbled, optional topping
1/4 cup sour cream for serving, optional

Instructions

Preheat the oven to 350°F and generously grease a 9x13 inch baking dish with the butter.
Heat a large skillet over medium heat and cook the sugar-free breakfast sausage, breaking it into small crumbles, until browned and cooked through, then remove from the heat and drain any excess grease if needed.
Spread the cooked sausage evenly over the bottom of the prepared baking dish and sprinkle half of the shredded cheddar cheese on top of the sausage.
If using spinach or other optional low-carb vegetables, scatter them evenly over the sausage and cheese layer in the baking dish.
Add the eggs, heavy whipping cream, garlic powder, paprika, Italian seasoning, onion powder, salt, and pepper to a large mixing bowl and whisk until the mixture is smooth and well combined.
Gently whisk or fold the softened cream cheese cubes into the egg mixture, leaving some small bits visible for pockets of creaminess throughout the casserole.
Pour the egg and cream cheese mixture evenly over the sausage and cheese in the baking dish, making sure it reaches all corners.
Sprinkle the remaining shredded cheddar cheese and the grated Parmesan cheese evenly over the top of the casserole.
Cover the baking dish loosely with foil and bake for about 20 minutes, then remove the foil and continue baking for another 10 to 15 minutes, or until the eggs are set in the center and the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 to 10 minutes to set before slicing, then top with green onions, crumbled bacon, and sour cream if desired.
Slice the casserole into 8 portions and serve warm for breakfast or brunch, or cool completely and store for meal prep.

Notes

Use a sugar-free breakfast sausage with clean ingredients to keep this casserole strictly keto and avoid hidden sugars or fillers. For easy meal prep, bake the casserole fully, cool it, and store slices in airtight containers in the refrigerator for up to 4 to 5 days or in the freezer for up to 2 months. Reheat individual portions in the microwave or in a 300°F oven until warmed through. You can customize the flavor by swapping cheddar for a Mexican blend or pepper jack and adjusting the spices to taste. If adding extra low-carb vegetables, keep the amounts moderate so the net carbs per serving stay keto-friendly.

Nutrition