Keto Sausage Egg Breakfast Bake

The Keto Sausage Egg Breakfast Bake is a hearty, savory, and low-carb dish that combines sugar-free breakfast sausage, fluffy baked eggs, and a generous layer of melted cheese for a golden, slightly crisp topping. Packed with protein and healthy fats, this bake is designed to keep you full and energized while staying comfortably within keto macros. It is easy to assemble with simple ingredients, bakes up in one dish, and reheats beautifully, making it ideal for meal prep or feeding a crowd at brunch. Enjoy it hot from the oven, or slice and store portions for a quick breakfast, snack, or even a satisfying breakfast-for-dinner option any day of the week.

Course Breakfast, Brunch, Main Course

Cuisine American

Keyword breakfast bake, keto, low-carb, meal prep, sausage and eggs

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 320kcal

Equipment

9x13-inch Baking Dish
large skillet
Mixing bowl
Whisk
Knife
Cutting board
measuring cups and spoons
Oven

Ingredients

For the sausage egg bake

1 pound sugar-free breakfast sausage pork or turkey, casing removed if needed
10 large eggs room temperature if possible
1/2 cup heavy whipping cream
1 1/2 cups shredded cheddar cheese divided, or use mozzarella or a blend
1 cup baby spinach roughly chopped, packed
1/4 cup green onion thinly sliced
2 tablespoons butter for greasing the baking dish

Seasonings

1 teaspoon fine sea salt or to taste
1/2 teaspoon black pepper freshly ground if possible
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika or regular paprika

Instructions

Preheat the oven to 375°F and generously grease a 9x13 inch baking dish with the butter, making sure to coat the bottom and sides.
Place a large skillet over medium heat and add the sausage, breaking it up with a spatula as it cooks until browned and cooked through with no pink remaining.
Drain off any excess grease from the skillet if your sausage is very fatty, leaving just enough to lightly coat the crumbles for flavor.
Spread the cooked sausage evenly over the bottom of the prepared baking dish, creating an even layer from edge to edge.
Sprinkle the chopped spinach and sliced green onion evenly over the sausage layer, gently tucking some pieces between the crumbles.
In a large mixing bowl whisk together the eggs, heavy whipping cream, salt, black pepper, garlic powder, onion powder, and smoked paprika until the mixture is completely smooth and slightly frothy.
Stir in 1 cup of the shredded cheese to the egg mixture, reserving the remaining 1/2 cup for topping the bake.
Pour the egg and cheese mixture slowly over the sausage and vegetables in the baking dish, tilting the dish slightly if needed so the liquid reaches all corners.
Sprinkle the remaining 1/2 cup shredded cheese evenly over the surface of the casserole to create a cheesy top layer that will brown in the oven.
Transfer the baking dish to the preheated oven and bake until the eggs are just set in the center and the edges are lightly puffed and golden, about 30 to 35 minutes.
Remove the casserole from the oven and let it rest for at least 5 to 10 minutes so the structure can set and slicing is easier.
Slice the sausage egg bake into 8 even squares and serve warm, optionally topped with sliced avocado, a spoonful of salsa, or a sprinkle of extra green onion for added freshness.
Cool any leftovers completely, then store slices in an airtight container in the refrigerator for up to 5 days or freeze individually wrapped portions for longer storage.
Reheat slices gently in the microwave or in a low oven until heated through, adding a small sprinkle of extra cheese on top before reheating if you like a refreshed melted layer.

Notes

For the best keto results choose a sausage that is clearly labeled sugar free and check the ingredient list for hidden starches or sweeteners. You can swap cheddar for mozzarella, pepper jack, or a Mexican blend while keeping carbs low. Feel free to adjust the seasonings to match your taste by adding dried Italian herbs, red pepper flakes, or extra smoked paprika. To reduce dairy, you can replace half of the heavy cream with unsweetened almond milk, understanding the texture will be slightly firmer. This recipe is very meal-prep friendly, and the cooled slices travel well for on-the-go breakfasts or quick high-protein snacks throughout the week.

Nutrition