Start your morning with this filling and delicious keto breakfast casserole that combines the richness of eggs, sausage, and cheese.
This recipe is perfect for anyone following a low carb lifestyle or simply looking for a protein packed breakfast that will keep them satisfied until lunch.
You probably already have most of these ingredients in your kitchen, and if not, they’re easy to find at any grocery store.
The combination of breakfast sausage and spinach creates a perfect balance of flavors, while the eggs and cream make everything rich and smooth.
One of the best things about this recipe is that you can make it ahead of time. Cook it on Sunday evening, and you’ll have breakfast ready for the next few days.
Don’t have spinach? Use kale or any other leafy green. Want to try different cheese? Go ahead! The basic recipe stays the same, but you can make it your own by switching up the ingredients a bit.
👍 Why You’ll Love This Recipe
Perfect Keto Macros: This casserole hits all the right numbers for your keto diet. With eggs, sausage, and cheese as the main ingredients, you’re getting plenty of protein and healthy fats while keeping carbs super low.
Protein-Packed Start: Starting your day with this casserole means getting a good amount of protein first thing in the morning.
This helps keep you full and satisfied, preventing those mid morning hunger pangs that can lead to snacking or breaking your keto diet.
Nutrient-Dense Morning: With spinach, eggs, and meat all in one dish, you’re getting a variety of nutrients in each bite.
The spinach provides iron and vitamins, eggs offer complete protein, and the cheese adds calcium. It’s a nutritious way to start your day.
✨ Recipe Ingredients
- 1 1/2 cups Baby Spinach Leaves
- 1 pound Raw Breakfast Pork Sausage (I recommend this one – amazon)
- 1/4 cup Heavy Cream
- 8 Eggs (large)
- 1 cup Cheddar Cheese (shredded, and divided) – I recommend this one (amazon)
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Paprika
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 400°F and greasing an 8- or 9-inch pan with melted butter.
Step 2
Add these ingredients to a large mixing bowl: heavy cream, eggs, pepper, salt, paprika, garlic powder, and red pepper flakes. Whisk together, then mix in 1/2 cup of cheddar. Set aside.
Step 3
Place a large skillet over medium-high heat. Add the raw sausage and cook for about 7 minutes until browned.
Step 4
Turn off the heat and mix in the spinach leaves. Stir until they wilt. Then, transfer the whole mixture to the baking dish and spread it evenly.
Step 5
Add the egg and herb mixture on top. Sprinkle the remaining cheese over everything.
Step 6
Bake in the oven for 20-25 minutes. After removing it, let it cool for 15 minutes before slicing and serving. Enjoy!
💡Tips
1. Don’t Skip The Resting Time
Let the casserole rest for the full 15 minutes after baking. During this time, the eggs continue cooking slightly from the residual heat, and everything sets properly.
If you cut into it too soon, it might be a bit runny in the middle, and the pieces won’t hold their shape well.
Plus, when it’s too hot, the cheese becomes very stringy and messy to serve. The resting time also lets the flavors settle and blend together better.
2. Watch Your Spinach Amount
While it might be tempting to add more spinach to make the dish healthier, stick to the amount I recommended.
Fresh spinach has a lot of water that comes out during cooking. Too much spinach can make your casserole watery and affect the texture.
When you’re cooking the spinach with the sausage, make sure it’s just wilted – don’t overcook it until it’s completely broken down.
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FAQ
1. Can I freeze individual portions?
Absolutely! This casserole freezes really well. Cut it into individual portions once it’s completely cool.
Wrap each piece tightly in plastic wrap, then put them in a freezer bag or container. They’ll keep for up to 3 months in the freezer.
To reheat, thaw overnight in the fridge, then microwave for 1-2 minutes or heat in the oven at 350°F for about 10 minutes. Don’t thaw at room temperature.
2. Can I add more vegetables?
Yes, but you need to be careful about which ones and how you prepare them. Good options include bell peppers, mushrooms, or broccoli.
Whatever vegetables you choose, cook them first and make sure to drain off any excess moisture.
Watery vegetables like zucchini or tomatoes aren’t recommended as they can make the casserole soggy.
Keto Breakfast Casserole
Print RecipeIngredients
- 1 1/2 cups Baby Spinach Leaves
- 1 pound Raw Breakfast Pork Sausage (I recommend this one – amazon)
- 1/4 cup Heavy Cream
- 8 Eggs large
- 1 cup Cheddar Cheese shredded, and divided –I recommend this one (amazon)
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Paprika
- 1/4 teaspoon Salt
Instructions
- Start by preheating the oven to 400°F and greasing an 8- or 9-inch pan with melted butter.
- Add these ingredients to a large mixing bowl: heavy cream, eggs, pepper, salt, paprika, garlic powder, and red pepper flakes. Whisk together, then mix in 1/2 cup of cheddar. Set aside.
- Place a large skillet over medium-high heat. Add the raw sausage and cook for about 7 minutes until browned.
- Turn off the heat and mix in the spinach leaves. Stir until they wilt. Then, transfer the whole mixture to the baking dish and spread it evenly.
- Add the egg and herb mixture on top. Sprinkle the remaining cheese over everything.
- Bake in the oven for 20-25 minutes. After removing it, let it cool for 15 minutes before slicing and serving. Enjoy!