Rebekah's Keto Egg Casserole: Easy, Cheesy, and Low-Carb
This keto egg casserole is a low-carb breakfast casserole that combines savory sausage, fluffy eggs, and melted cheddar cheese into a cheesy keto egg bake. Perfect for make-ahead keto breakfast ideas or oven-baked keto meal prep, this easy keto casserole with sausage is simple, satisfying, and packed with flavor.
Ingredients
- 1 (8 ounce) package breakfast sausage
- 12 eggs
- 1 (8 ounce) package shredded Cheddar cheese
- 3/4 cup heavy whipping cream
- 1 tablespoon minced onion
- 2 teaspoons dry mustard
- 1 teaspoon dried oregano
- Salt and ground black pepper to taste
Instructions
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) to ensure even cooking.
- Cook the sausage: In a large skillet over medium-high heat, cook the breakfast sausage. Break it apart with a wooden spoon until it’s browned and crumbly, about 5 to 7 minutes. Spread the cooked sausage evenly over the bottom of a 9x13-inch casserole dish.
- Mix the egg mixture: In a medium bowl, combine the eggs, shredded Cheddar cheese, heavy whipping cream, minced onion, dry mustard, dried oregano, salt, and pepper. Whisk until well blended.
- Assemble the casserole: Pour the egg mixture over the sausage in the casserole dish, ensuring it’s evenly distributed.
- Bake: Place the casserole in your preheated oven and bake for 30 to 40 minutes, or until the eggs are firm and cooked through. Keep an eye on it after 30 minutes to avoid overbaking.
Notes
Tips: Swap sausage for cooked bacon, use coconut milk for dairy-free, or add sautéed veggies like spinach or bell peppers. Avoid overbaking for a fluffier result.