Being a carnivore, I typically eat just one meal a day — sometimes two — and I am perfectly happy if that meal consists entirely of breakfast food. There is just something incredibly comforting about the classic trio of sausage, eggs, and cheese. But standing by the stove flipping individual omelets when I’m already busy packing orders for my online store? Not going to happen. I need food I can just throw in a baking dish and shove in the oven while I go do something else more important.
That’s exactly how this Carnivore Sausage Casserole was born. It takes all those savory, salty flavors and turns them into a hearty bake that works just as well for a frantic Tuesday dinner as it does for a weekend brunch. You only need five ingredients, and I bet you already have most of them in your fridge. There is no chopping, no complicated prep work, and zero hidden carbs.
The heavy cream keeps the dish rich and soft, while the Cheddar gets beautifully golden and bubbly on top. This is the kind of almost-zero-effort comfort food that makes you feel like you actually have your life together, even if you spent the entire day juggling a million different tasks. Grab your favorite baking dish, because this recipe is certainly going straight into your weekly rotation!
How to Make this Carnivore Sausage Casserole
This recipe is nicely straightforward. Just brown the meat, mix the wet ingredients, and let the oven do the rest of the work.
Grab a skillet and brown 1 lb (450 g) of plain pork sausage or ground pork over medium heat…
…crumbling it as it cooks. We don’t have bulk sausage here in Finland, so I simply use ground pork. It works perfectly and keeps the ingredient list super clean!
Here we go.
Spread the browned meat evenly across the bottom of an 8×8-inch (20×20 cm) baking dish.
In a mixing bowl, combine 4 pastured eggs…
…and 3/4 cup (180 ml) of heavy cream.
Whisk them together until they are completely blended.
Next, you’ll need shredded Cheddar. This recipe calls for altogether 7 oz (100 g) of Cheddar. Take about half of that cheese (that’s about 3.5 oz or 100 g)…
…and stir it into the egg mixture.
This is also the time to add unrefined sea salt to taste. If you are using a salty sausage, you might not need much — but if you are using plain ground pork like I do, you will definitely want to add a good pinch.
Pour the creamy egg mixture right over the meat in your baking dish.
Like this.
Then, take the rest of your Cheddar and sprinkle it evenly over the top.
Nice!
Pop the dish into the preheated oven at 350°F (175°C) and bake for about 25–35 minutes.
You want the center to be fully set and the cheese on top to be golden.
Remove from the oven, and let it rest for 5–10 minutes before serving. That resting time helps the casserole firm up so it cuts into neat slices.
Enjoy your hearty meal! You can store any leftovers in the fridge for up to 5 days.
Here’s the recipe for you to enjoy:
Carnivore Sausage Casserole
Being a carnivore, I typically eat just one meal a day — sometimes two — and I am perfectly happy if that meal consists entirely of breakfast food. There is just something incredibly comforting about the classic trio of sausage, eggs, and cheese. But standing by the stove flipping individual omelets when I’m already busy packing orders for my online store? Not going to happen. I need food I can just throw in a baking dish and shove in the oven while I go do something else more important.
That’s exactly how this Carnivore Sausage Casserole was born. It takes all those savory, salty flavors and turns them into a hearty bake that works just as well for a frantic Tuesday dinner as it does for a weekend brunch. You only need five ingredients, and I bet you already have most of them in your fridge. There is no chopping, no complicated prep work, and zero hidden carbs.
The heavy cream keeps the eggs rich and soft, while the Cheddar gets beautifully golden and bubbly on top. It’s the kind of zero-effort comfort food that makes you feel like you actually have your life together, even if you spent the entire day juggling a million different tasks. Grab your favorite baking dish, because this one is going straight into your weekly rotation!
Ingredients
- 1 lb = 450 g plain pork sausage or ground pork
- 4 pastured eggs
- 3/4 cup = 180 ml heavy cream
- 7 oz = 200 g freshly shredded Cheddar
- unrefined sea salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Brown the sausage in a skillet over medium heat, crumbling it while cooking.
- Spread the crumbled and cooked sausage in an 8x8-inch (20x20 cm) baking dish.
- Combine the eggs and the cream in a bowl. Whisk until well combined.
- Stir in about half of the Cheddar. Add salt if needed.
- Pour the egg and cream mixture over the sausage in the baking dish.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for about 25–35 minutes, or until the center is set and the top is golden brown.
- Remove from the oven. Let rest for 5–10 minutes before serving.
- Serve. Store the leftovers in the fridge for up to 5 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
-
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (3 Pack) -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack)
Tips for Variations
The beauty of a simple casserole like this is how easily you can change it up based on what you have in the fridge. If you eat a strict carnivore diet, you can stick to playing around with different meats and cheeses. If you include herbs and spices in your meals, you have even more options.
Here are a few ways to mix things up:
Change up the cheese
Cheddar is my default, but you can use almost any good melting cheese. Gruyère gives it a slightly sweet, nutty flavor that pairs beautifully with pork. Pepper Jack is great if you want a spicy kick (considering you don’t mind a few spices), and a mix of Mozzarella and Parmesan works well if you want a more Italian vibe. Just make sure to shred the cheese yourself — pre-shredded cheeses are coated in starches or even cellulose that we definitely don’t want. If you want to get bold, add 1/2 cup (120 ml) of crumbled blue cheese or feta with the eggs and cream.
Bring on the bacon
If you want to make this dish even more satisfying, add bacon (duh, that was so obvious, wasn’t it?). Fry up 12 slices until they are crispy, crumble them into bite-sized pieces, and mix half of them right into the egg mixture. Sprinkle the rest on top with the cheese before baking.
Swap the pork for beef
If you prefer beef over pork, just use 1 lb (450 g) of ground beef instead. I recommend using a fattier ratio, like 80/20, so the casserole stays rich and doesn’t dry out. Beef has a stronger flavor profile than pork, so you might want to be a little more generous with the sea salt.
Add some seasonings
If your system handles spices well, you can easily turn plain ground pork into a classic breakfast sausage flavor. While browning the meat, stir in 1 teaspoon of dried sage, 1/2 teaspoon of onion powder, and a pinch of black pepper. A little garlic powder or smoked paprika is also a great addition if you want a stronger, more savory flavor.
Closing Thoughts
I’m heading right back to packing orders for the store — after stirring the tallow that I’m preparing in my meat handling premises — but knowing I have a hearty slice of this casserole waiting in the fridge makes the busy day so much easier. When you only eat one or two meals a day, you need them to be nourishing, filling, and completely fuss-free. This casserole does exactly that.
The oven does most of the work, which gives me more time to focus on my customers — and maybe even enjoy a quick cup of keto coffee before the next wave of work hits.
If you give this recipe a try, I would love to hear how it turns out for you. Did you stick to the ground pork and Cheddar, or did you mix it up with beef, different cheeses, or some extra bacon? Let me know in the comments! And don’t forget to try out my other easy casserole recipes!
Leave a Reply