This tasty keto breakfast casserole is a complete meal. It’s made with sausage, eggs, and vegetables. It’s delicious and very filling.
This low carb breakfast casserole has quickly become one of my favorite dishes to make when I invite friends over for brunch. It’s wonderfully delicious and it’s also very easy to make.
Many casseroles are tasty but are not very pretty to look at, but this casserole is actually gorgeous, which is another plus. The spinach and tomatoes make it very colorful. 🍅
The ingredients you’ll need
You’ll only need a few simple ingredients to make this keto breakfast casserole. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Olive oil: I love using this delicious oil. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. You can also use butter instead of oil.
Vegetables: Frozen spinach leaves and fresh cherry tomatoes. I use whole spinach leaves in this recipe. I haven’t tried making it with chopped spinach.
Fresh pork sausage: I buy mine at Whole Foods. You can also make your own by mixing fresh ground pork with spices. And if you don’t eat pork, you can use ground chicken or ground beef instead.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Eggs: I use large eggs in almost all of my recipes, this one included.
Shredded cheese: I like to use Monterey Jack or sharp cheddar. But you can use any melty cheese. Provolone and gruyere are also very good in this recipe.
How to make a keto breakfast casserole
Scroll down to the recipe card for the detailed instructions. It’s an easy recipe! Here are the bais steps:
1. Cook vegetables and sausage meat in olive oil.
2. Place them in a baking dish and pour seasoned eggs on top.
3. Sprinkle with cheese, then bake until browned, about 30 minutes at 400°F. That’s it! Easy and delicious.
How to serve low carb breakfast casserole
What to do with leftovers?
Leftovers keep well for 3-4 days in the fridge in a sealed container. They taste great after a gentle reheat in the microwave on 50% power. Don’t tell anyone, but sometimes I cut myself a piece and eat it cold, straight out of the fridge!
Sometimes I make two casseroles, just to make sure I have tasty leftovers for that week! On weeks when I make this casserole, I don’t need to make breakfast egg muffins.
More casserole recipes that you might enjoy
One of my favorite casseroles to make for my family is this kale casserole. With ground beef and cheese, it’s a complete meal that we all greatly enjoy.
And this tasty cabbage casserole is my own version of my beloved grandma’s stuffed cabbage leaves. It’s not as good as her recipe (none of my recipes come close to hers), but it’s very good.
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Keto Breakfast Casserole
- 2 teaspoons olive oil, divided
- 1 lb. frozen spinach, whole leaves
- 1 lb. Italian pork sausage (I used the Whole Foods brand)
- 1 pint cherry tomatoes, halved
- 1 tablespoon minced garlic
- 1/2 teaspoon Diamond Crystal kosher salt divided
- 1/4 teaspoon black pepper, divided
- 8 large eggs
- 1/2 cup shredded Monterey Jack or cheddar cheese
- Preheat oven to 400 degrees F. Grease a 2-quart casserole dish with 1 teaspoon olive oil.
- Heat a large, deep skillet over medium-high heat. Add the frozen spinach and cook, stirring often and breaking it up, until it’s defrosted. Allow to slightly cool, then place the spinach in a clean kitchen towel and squeeze out as much liquid as you can.
- Wipe the skillet clean and add a teaspoon of olive oil. Add the sausage and cook, stirring and breaking it up, until browned, about 5 minutes.
- Add the drained spinach, tomatoes, garlic, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to the skillet. Mix everything to combine.
- Transfer the mixture to the prepared baking dish.
- Whisk the eggs with the remaining salt and pepper. Pour on top of the sausage mixture. Sprinkle the cheese on top.
- Bake until eggs are set and cheese is browned, about 30 minutes. Allow to rest 10 minutes before serving.