Healthy Recipes | Keto Low Carb Breakfast Casserole

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Healthy Recipes | Keto Low Carb Breakfast Casserole

Carol Blair
Thursday, 19 September 2019

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A gluten-free low carb breakfast casserole recipe with sausage and cheese - just 6 ingredients! This keto sausage, egg and cheese casserole without bread is easy to customize with vegetables, too.

A healthy breakfast casserole is a delicious way to start your day…and an easy one. Seriously, half a dozen ingredients and some spices, and you have a sausage, egg and cheese casserole without bread, that will make your mouth water! I hope this low carb breakfast casserole recipe will become a staple at your house like it is in mine.

While easy keto breakfasts like a chocolate peanut butter low carb smoothie are great, sometimes it’s nice to have a hearty, satisfyingly hot meal to start the day and that is where this keto breakfast casserole comes in. When you need an easy low carb breakfast, this is your winner.

This keto sausage breakfast casserole has quickly become one of my favorite dishes to make when I invite friends over for brunch. It is keto, low carb, healthy and delicious. It’s also very easy to make. 

Keto Low Carb Breakfast Casserole

Calories 281 kcal
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients:

  • 2 cups Cheddar cheese (divided)
  • 2 tbsp Fresh parsley (chopped)
  • 1/4 tsp Sea salt
  • 1/4 tsp Black pepper
  • 3 cup Broccoli (optional - cut into florets if using)
  • 1 lb Breakfast sausage
  • 6 cloves Garlic (minced)
  • 12 large Egg
  • 1/2 cup Heavy cream

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Instructions:

  1. First, In a greased skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
  2. Second, Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned.
  3. Next, Meanwhile, preheat the oven to 375 degrees F.
  4. If using broccoli (or other veggies), blanch them in boiling water for about 5-7 minutes, until crisp tender. Then plunge into an ice bath to stop cooking, drain and pat dry.
  5. In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper.
  6. Grease the bottom of a glass or ceramic 8x8 in (20x20 cm) or 9x9 in (23x23 cm) casserole dish (I use this one). Arrange the crumbled sausage evenly at the bottom of the casserole dish. (If you want to add any pre-cooked vegetables to your casserole, mix them with the sausage at this step.)
  7. Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
  8. Bake for approximately 30 minutes, until the eggs are set and cheese is melted.




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