Keto Sausage and Cheese Breakfast Casserole

The Keto Sausage and Cheese Breakfast Casserole is a rich and satisfying baked dish made with a custardy mixture of eggs and heavy cream, paired with savory sugar-free sausage and plenty of melted cheese. Skipping carb-heavy ingredients like bread or hash browns, this casserole delivers a creamy, custard-like center with golden, crispy edges while keeping net carbs low and keto-friendly. Ideal for busy mornings or leisurely brunches, it can be prepped ahead, baked until just set and lightly golden, and enjoyed with simple sides like avocado or a green salad for lasting energy and satisfaction.

Course Breakfast, Brunch, Meal Prep

Cuisine American

Keyword gluten free, grain free, keto breakfast casserole, low carb sausage casserole, make ahead breakfast

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 410kcal

Equipment

9x13-inch Baking Dish
large skillet
Mixing bowl
Whisk
measuring cups and spoons

Ingredients

For the sausage layer

1 pound bulk breakfast sausage, sugar-free pork or chicken
1 tablespoon butter for greasing the baking dish

For the cheese

1 1/2 cups shredded sharp cheddar cheese divided
1 cup shredded mozzarella or Monterey Jack cheese

For the egg custard

10 large eggs
1 1/4 cups heavy cream
1/4 cup unsweetened almond milk or additional heavy cream
1 teaspoon fine sea salt or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika optional, for smoky flavor and color

For finishing

2 tablespoons chopped fresh chives or parsley for garnish

Instructions

Preheat the oven to 350°F and generously butter a 9x13 inch baking dish.
Heat a large skillet over medium heat and cook the sausage, breaking it into small crumbles, until browned and cooked through with some caramelized edges.
Drain any excess grease from the sausage if needed, leaving just a light coating in the pan for flavor.
Spread the cooked sausage evenly over the bottom of the buttered baking dish.
Sprinkle 1 cup of the shredded cheddar cheese and all of the mozzarella or Monterey Jack evenly over the sausage layer.
In a large mixing bowl whisk together the eggs, heavy cream, almond milk, salt, black pepper, garlic powder, and smoked paprika until the mixture is smooth and well combined.
Pour the egg mixture slowly and evenly over the sausage and cheese in the baking dish, making sure it seeps down into all the gaps.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
Bake the casserole uncovered for 30 to 35 minutes, or until the center is just set, the edges are puffed, and the top is lightly golden.
Remove the casserole from the oven and let it rest for 5 to 10 minutes to firm up for cleaner slices.
Sprinkle the chopped chives or parsley over the top, slice into 8 portions, and serve warm.
Cool any leftovers completely, then store in an airtight container in the refrigerator for up to 5 days and reheat gently in the oven or microwave before serving.

Notes

For the best keto results, choose a sausage with no added sugars or fillers such as breadcrumbs or starches, and always check the nutrition label for hidden carbs. You can personalize the flavor by swapping in spicy sausage, pepper jack cheese, or a pinch of red pepper flakes for heat, or by using milder cheeses for picky eaters. To prep ahead, assemble the casserole through adding the cheese on top, cover tightly, and refrigerate overnight; in the morning, let it sit at room temperature while the oven preheats, then bake until set. This casserole pairs well with sliced avocado, a simple green salad, or a small portion of fresh berries to keep the meal fully keto-friendly and satisfying.

Nutrition