Sausage egg casserole without bread is a simple dish that can make a weeks worth of keto breakfasts at once. Just reheat a square serving for quick morning meals on the go.
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Casseroles are favorites of mine because they make enough to eat leftovers for several days. For my low carb breakfasts this week, I made a sausage egg and cheese casserole without bread. It’s an easy sausage egg bake that can be reheated for quick breakfasts all week. Other easy favorites include my bacon egg and cheese muffins or the broccoli bake.
The low carb 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. You can even make the casserole the night before and bake it the next day. It’s perfect for guests on Christmas morning!
How to make an egg sausage breakfast casserole
Either ground sausage or links can be used in the recipe. It’s just a matter of preference or what you happen to have on hand. You’ll just want to brown the sausage first.
The eggs and low carb milk are whisked together with salt and pepper in a medium bowl. Then, a thin layer is poured into the bottom of a greased 8×8-inch baking pan. The sausage is added next and then the shredded cheese. Finally, the rest of the egg mixture is added over top.
The sausage and egg casserole is then baked until brown on top. I bake at 350°F for about 20 to 30 minutes.
Recipe Variations
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 breakfast sausage made at our local butcher shop.
I only put sausage and cheese in the dish along with coconut milk to keep the carbs low. But there are a lot of other low carb ingredients that could be added like mushrooms, broccoli, crumbled bacon, onions, and hot sauce.
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.
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.
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.
An Easy Keto Breakfast Idea
If you’re always on the run or work a lot of hours like I used to, you’ll love the simplicity of this low carb egg casserole. It’s one of my favorite dishes to make up on the weekend then enjoy all week long.
This recipe is so easy, I felt a little silly posting it. It’s basically just a big omelette mixture dumped into a pan and baked. But, since it’s a recipe I rely on, I wanted to share it with all of you.
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.
Crock Pot Option
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.
Other Low Carb Breakfast Casserole
Want some more easy keto breakfast ideas? Take a look as some of my other morning casserole recipes:
- Cheesy Low Carb Breakfast Casserole with Bacon
- Easy Paleo Breakfast Casserole with Sausage
- Broccoli Egg Casserole with Bacon and Cheese
- Keto Ham and Cheese Strata
- Easy Breakfast Casserole with Ham
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!
Kitchen Tools Used for the Sausage Egg Casserole
Don’t forget to leave a comment below if you gave the recipe a try to let us know what you thought!
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Sausage Egg Casserole without Bread
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Ingredients
- 1 pound sausage bulk or chopped links
- 1 cup coconut milk
- 2 cups shredded cheese
- 6 large eggs
- non-stick cooking spray
- salt
- pepper
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- 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)
Notes
- mushrooms
- broccoli
- spinach
- bacon
- onions
- hot sauce
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in May 2019. Originally published in November 2010.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Kathryn says
I have made a very similar version of this recipe many times, using heavy cream instead of coconut milk. If you double the recipe, it works best if you only use 1.5 lbs sausage. 2 lbs of sausage is an awful lot for a 9×13 pan.
Lisa MarcAurele says
Thanks for the tip!
Phillies Fan says
Why use milk at all…just add more cheese like mozzarella… no carbs then but maybe 1
Lisa says
That’s definitely an option!
JAN JACKSON says
Can I use regular milk
Lisa says
Regular milk is fine.
Martha says
Is this coconut milk from a Can? It looks delish!
Lisa says
You can use either can or carton.
Karen says
How do you know when it is done cooking?
Thank you,
Karen
Lisa says
You can stick a toothpick in and make sure it isn’t wet inside.
Taryn says
Thanks for linking to my sausage and ricotta breakfast casserole!
Leslie Choate says
Can you use regular milk instead of coconut milk?
Lisa says
You can. It will just increase the carb count.
Abbi says
Do you know how much the nutrition facts would change by if I substituted hamburger meat for the sausage?
Lisa says
It shouldn’t differ by much. Sausage usually has added seasonings and sometimes sugar. The fat content could be different too.
Vicki cooper says
How long do you bake the 13×9 pan for??
Lisa says
It might be too thin in a larger pan. You’d have to keep an eye on it at the halfway point.
Amy says
Hi there,
Do you think I could use almond milk instead of coconut milk?
Lisa says
Yes. Almond milk is a good sub for coconut milk.
Adriana says
Can I use egg whites instead? Would I have to double the eggs quantity?
Lisa says
The eggs are just a binder so if you don’t mind it being baked egg whites instead, it’s fine to sub with whites.
Martin Jackson says
I’m guessing you’re in America Lisa. I’m in the UK and would love to try this. What kind of sausage could you recommend for me.
Thx
Martin
Lisa says
Hi Martin. I like to use a breakfast sausage (we have ours made from deer meat), but really any sausage that goes with eggs will work.
Jan says
How long should I bake it if I’m using the 9×13 slow cooker casserole?
Lisa says
If you are using the slow cooker casserole, I would double the ingredients. Otherwise it may be too thin. If slow cooking, I’d do on the standard 6 hours on low or 3 hours on high.
Vicky says
Can you use heavy whipping cream instead of coconut milk?
Lisa says
It should work, but I’d dilute it to reduce calories and carbs.
Tracy says
Dilute it with what and how much? Water and 50/50?
Lisa says
I use water and make it about 50/50.
Debra Grieco says
Do you use the full fat coconut milk?
Lisa says
I always go will the full fat coconut milk.
Chrishuna Vasser says
Just made the recipe this morning and added spinach. In your opinion, was this a good modification or did I butcher the recipe?
Lisa says
I think spinach would be a good add so you’ll get in your veggies.
Yolanda says
What are the macros if you don’t mind me asking?
Lisa says
The macros are all being added to these older recipes when converted to new software. That work is in progress. But, I can get this one added now.
Debbie says
Can i make this the night before and put it in the fridge then just put it in the oven next morning? Also im using bob evans sausage patties and also adding a layer of bacon. So, egg, sausage, egg, bacon egg cheese + some cheese in the egg mixture. Used 12 eggs. What do you think?
Lisa says
I haven’t tried that, but I don’t see why not.
dina says
can I use almond milk?
Lisa says
You can use almond milk in place of coconut milk in any recipe.
Katie says
I just made the basic sausage egg and cheese casserole and I loved it! Yum!!
Lisa says
I may just have to make it for breakfast now!