This low-carb and keto breakfast casserole comes in handy when you need a really satisfying breakfast. It’s also perfect for a lazy weekend brunch with your loved ones. You can prepare the casserole even a day or two before: it becomes still better when reheated. Or just prepare it oven-ready, place in the fridge overnight and pop in the oven in the morning.
This keto breakfast casserole is just the perfect way to start the morning. All the sausage, cheese, cream, and eggs provide richness to keep you satiated while fresh tomatoes lend a crisp, fruity boost to balance out all that hearty feeling. I love to top the casserole with fresh oregano that grows wild in my herb garden even in the middle of the cold Finnish fall!
Tips for making the Easy 5-Ingredient Keto Breakfast Casserole
Fresh tomatoes are a key ingredient in this satisfying keto breakfast casserole. They lend a fruity, fresh note that perfectly balances out the hefty ingredients like sausage, cheese, eggs, and cream. Use Roma tomatoes or other firm tomatoes. They are the crispiest and release the least amount of fluid, preventing the casserole to become soggy.
This recipe makes 6-8 servings. If you are planning to serve the casserole for a bigger crowd, double or triple the ingredients – or prepare as many batches as you need. Also remember that if you are serving this casserole for brunch with other dishes, the serving size is naturally smaller.
But without a further ado, let’s take a look at how to prepare this simple and satisfying dish:
Fry the sausage in a skillet, all the time crumbling, until done and there is no fluid or grease left in the skillet. Bulk sausage is the best choice, but if you find only some sausage in casings (like me here), remove the casings before frying the sausage.
Transfer the sausage into a 2-qt (2 L) baking dish.
Dice (or chop) some fresh, firm tomatoes…
…until you’ve got 1 1/2 cups (350 ml). If there is any liquid released from the tomatoes, discard it — or even better: just drink it as it’s low in carbs and gives you some vitamins!
Transfer the diced tomatoes into the baking dish and spread them evenly over the sausage.
Here we go.
Sprinkle also the cheese evenly on top.
Take a medium bowl and add the eggs…
…and the heavy cream. At this point, you can add some other spices and seasonings, but since the sausage is spicy and there is some substantial amount of salt both in sausage and the cheese, there is no need to add salt in my opinion. The result is surprisingly salty anyway.
Whisk until well combined.
Pour over the casserole.
Bake in the preheated oven for 30-40 minutes…
…or until the cheese is melted, golden, and bubbly.
Let set 15 minutes.
My Keto Breakfast Casserole experiments
When writing my Low Sugar, So Simple book quite exactly three years ago, I wanted to include an easy recipe for a keto breakfast casserole. It took me some time to reach my goal — to make it simple yet delicious — and you can find the “Five-Ingredient Overnight Sausage and Egg Breakfast Casserole” recipe on page 83. And when you take a look, you’ll notice that it’s pretty much similar than this recipe here — except you have to refrigerate the casserole overnight before baking.
About a week ago, I thought if there was even quicker way to make the casserole. I really couldn’t remember why I wanted to place it in the fridge overnight in the first place. Maybe because at first, when developing the recipe, I used keto bread. And the casserole with the bread needed to stay overnight in the fridge to soak all those delicious fluids and flavors from other ingredients. But without bread, you might as well bake the casserole immediately after preparing it, I thought. Naturally, you can still prepare it ready in the evening and just pop in the oven in the morning when preparing for the day — or if you have some guests coming over to your keto brunch.
Well, even the process of developing the casserole took some time, I’m not going to bore you with the details of my development process this time – hope you don’t mind! So, to keep this post short and sweet, here’s the recipe for you to enjoy:
|Nutrition Information||In total||Per serving if 6 servings in total||Per serving if 8servings in total|
|Protein||178.4 g||29.7 g||22.3 g|
|Fat||228.8 g||38.1 g||28.6 g|
|Net carbs||18.3 g||3.1 g||2.3 g|
|kcal||2836 kcal||473 kcal||355 kcal|
Tips for variation
If you would like to make even heartier version, add 2 cups (240 ml) cubed keto bread to the baking dish, before adding the fried sausage. Alternatively, you can replace the sausage with some slices of pepperoni. This is a great option if you make the version with cubed bread. I made one batch with 6 oz (60 g) pepperoni and it felt just the right amount. In fact, you can also drop the tomato from the bread and pepperoni version. And to reduce the carbs even further, you can replace the heavy cream with coconut milk.
If you want to make the preparing even quicker and easier, use 12 oz cooked meat, like chicken or any leftovers you might happen to have in your fridge. Oh yes, I remember I made one version with cooked bacon, but when checking my notes I realize I didn’t rate it (and I always rate my experiments!), but I bet it was tasty because with bacon you cannot go wrong!
What kind of version of keto breakfast casserole are you going to make?