A delicious low carb egg casserole with sausage that can make a weeks worth of hot breakfasts. Reheat a square serving for quick breakfasts on the go.
I love eating eggs in the morning, but I usually don’t have enough time to cook them up before work. On the weekends, I usually make a plain omelette with cheese and serve it with bacon or sausage when I have time to cook breakfast.
Casseroles are favorites of mine because they make enough to eat leftovers for several days. This week, I made a basic low carb egg casserole that I could reheat for a quick breakfast at work. Other easy favorites include my bacon egg and cheese muffins or the broccoli bake.
I only put sausage and cheese in it along with coconut milk to keep the carbs low. But there are a lot of low carb items that could be added like mushrooms and onions.
So feel free to change up this yummy breakfast casserole to your liking. In fact, you can even omit the sausage and cheese and add in vegetables to make it a meatless paleo friendly meal.
I’ve actually cut back on dairy significantly since I originally came up with this recipe. Cow milk isn’t the same as it used to be before pasturization and the addition of hormones.
That’s why I’ve started using dairy-free milk as well as alternatives to cheese. The dairy-free cheeses tend to have more carbs than I like so I’d like to learn how to make my own.
I used a half dozen large eggs in this low carb egg casserole. It was just the right amount to fit into a square 8×8-inch baking pan.
Although I chopped up sausage links, you can use a bulk sausage so yo won’t have to chop up the links. I often make this with ground venison sausage made at our local butcher shop.
The breakfast casserole comes together quickly. It’s a nice egg and sausage casserole without bread which is unlike many of the higher carb recipes.
You’ll love the taste and the convenience of making an entire week’s worth of breakfast at once. And, the slices freeze well too so you can have individual servings in the freezer for later.
So if you’re always on the run or work a lot of hours like I do, you’ll love the simplicity of this low carb egg casserole. It’s one of my favorite dishes to make up on the weekend.
In fact, this recipe is so easy, I felt a little silly posting it. It’s basically just a big omelette mix dumped into a pan and baked. But, since it’s a recipe I rely on, I wanted to share it with all of you.
There’s really no right or wrong way to make the casserole. It’s also a great way to get rid of dinner leftovers because you can just add them right in. I often do that with extra vegetables from the day before.
So, anything that you’d add into an omelette or quiche works well in this breakfast casserole. And, it’s a great dish to eat for lunch and dinner too.
If you want to make up a larger batch, just double the recipe and cook the low carb egg casserole in a 9×13-inch baking pan. You’ll have plenty to share with the rest of the family that way.
This easy egg and sausage casserole is also a nice dish to make for brunch. You can even slow cook it in a casserole crock pot which will also keep it warm while serving.
The 9×13 crock for my slow cooker is also oven safe. So, I can brown up the cheese with the broiler after it’s done cooking if needed.
Eggs have become a real staple for me on my low carb keto eating plan. I eat so many of them, I’m bound to develop a sensitivity to them eventually.
The key to any diet is to change up your food. It’s never a good idea to keep eating the same foods over and over again.
I hope you enjoy this delicious breakfast casserole as much as I do. It’s a great dish to make ahead and enjoy for any meal during the week.
If you’d like to check out another great breakfast casserole, take a look at this ricotta & sausage casserole by my friend Taryn at Joy Filled Eats!
Easy Low Carb Egg Casserole Recipe with Sausage
Basic Egg Casserole with Sausage
- 1 pound sausage bulk or chopped links
- 1 cup coconut milk
- 2 cups shredded cheese
- 6 large eggs
- non-stick cooking spray
Brown sausage in frying pan until no longer pink.
Beat together eggs and coconut milk. Season with salt and pepper.
Spray 8×8 baking pan with non-stick spray. Pour a thin layer of egg mixture into pan and cover with sausage. Sprinkle with shredded cheese. Pour the rest of the egg mixture evenly over top.
Bake at 350 until brown on top. (about 20-30 minutes)
Makes 9 squares