This low-carb sausage egg and cheese casserole without bread is a simple dish that can make a week’s worth of keto breakfasts at once. Just reheat a square serving for quick morning meals on the go.
Cheesy Sausage and Egg Breakfast Casserole
Casseroles are favorites of mine because they make enough to eat leftovers for several days!
For my low-carb breakfasts this week, I made an egg and cheese casserole without bread. It’s an easy sausage egg bake that can be reheated for a quick breakfast all week. Other easy favorites include my keto breakfast muffins or the broccoli egg casserole!
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.
Ingredients To Make Sausage Egg Casserole Recipe
I made this egg casserole with basic breakfast ingredients you probably already have in your fridge. You won’t have to hunt all over the grocery store for odd food you’ve never heard of before.
- Coconut milk
That’s it! You can also use your favorite spices, too.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
- Use large eggs. When I made this low carb egg casserole, I used a half dozen large eggs. If you use smaller or larger eggs, it might throw off the measurements for the rest of this dish.
- Use an 8×8-inch baking pan. It was just the right amount to fit into a square.
- Want to make more? 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.
How To Make A Low-Carb Egg Casserole
Now that you know exactly what goes into this breakfast recipe, let’s make it!
The eggs and 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!
For this specific recipe, either ground sausage or links can be used. It’s just a matter of preference or what you happen to have on hand. You’ll just want to brown the sausage first.
After you have added the sausage, sprinkle 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 it at 350°F for about 20-30 minutes.
Make It In The Crockpot
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.
How To Store Your Keto Sausage Egg Bake Breakfast Casserole
One of my favorite things about this recipe for sausage, egg, and cheese casserole without bread is its shelf life.
You can store it in the freezer for up to three months without losing its nutritional value or flavor! That means you can prepare and keep a big batch and cut a slice to reheat when you want a quick meal or crave a snack.
If you like your food freshly-made, you’ll be happy to know you can freeze this sausage, egg, and cheese casserole before or after baking.
Freezing Your Low-Carb Casserole Before Baking
- Assemble your meats, eggs, and other ingredients in the baking pan.
- Once the dish is ready for the oven, cover it with a plastic wrap, put a foil cover over the plastic, then place your sealed baking pan in the freezer.
- When you are ready, transfer the baking pan to the fridge and let it thaw overnight.
- Take it out of the fridge the next day to rest at room temperature for about an hour.
- You can then place it in the oven to bake at 350°F for about 20 to 30 minutes.
- When the casserole is nicely brown, it is ready to eat.
Tip: The plastic wrap will stop freezer odors from contaminating your assembled casserole and prevent the dish from drying out. It can stay in your freezer for months!
Freezing Your Keto Casserole After Baking
If you have leftovers or want to save the entire dish for another day, you can keep your already prepared casserole in the freezer. I like to split my sausage egg bake into smaller servings before placing it in the freezer. That way, I can pull out the serving I want without disrupting the remaining food’s storage.
- Before putting your easy egg casserole in the freezer, make sure the eggs are well-cooked, or freezing will ruin the casserole’s texture.
- Let the dish cool to room temperature, then cover it with plastic wrap and foil before freezing.
- When you crave a casserole, move it from the freezer to the fridge and let it thaw overnight.
- After the first couple of hours in the fridge, partially open the wrapping to let out the condensation and prevent having a soggy casserole.
- After thawing the dish, warm it up in the microwave or oven.
Tip: I prefer the oven as it maintains the casserole’s texture.
Although I chopped up sausage links, you can use a bulk sausage so you 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. Sometimes, I’ll swap out the meat and add vegetables ingredients to change up the casserole!
But, there are a lot of other low-carb ingredients that could be added like:
- Bell Peppers
Feel free to change up this yummy breakfast casserole to your liking! In fact, you can even omit the cheese and add in more vegetables to make it a no cheese dairy-free breakfast casserole.
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.
Frequently Asked Questions About Sausage Egg And Cheese Casserole
The recipe is just a little further below. First, I wanted to answer a few questions I get about breakfast casseroles like this one.
Can I add anything else to my sausage egg casserole?
Aside from sausage, eggs, and cheese, you can add other things to make your casserole more filling, nutritious, and tasty. For instance, you could add veggies like broccoli or cauliflower to add texture and flavor to your dish. I recommend lightly roasting the veggies before adding to bring out their flavor.
If adding a watery vegetable, like zucchini, mushrooms, or tomatoes, dehydrate them first, or it could make your dish a soggy mess.
Take a look at some of my recommendations for different variations of this recipe up above.
Can I use any meat for my keto sausage, egg, and cheese casserole without bread?
More meats are welcomed in this keto sausage, egg, and cheese casserole. I love pairing the classic sausage and bacon sometimes for a random breakfast surprise!
Just remember to use unprocessed meats that contain no sugar or starchy fillers.
Other Low Carb Breakfast Casseroles
Want some more easy keto breakfast ideas? Take a look at some of my other easy morning baked dish recipes:
- Cheesy Low-Carb Breakfast Casserole is a fan-favorite because of the crispy bacon.
- Crustless Spinach Mushroom Quiche is packed with veggies, fiber, and nutrients.
- Cauliflower Crust Quiche is a creative and different breakfast idea for anyone wanting to try something new.
- Keto Ham and Cheese Strata looks and tastes like it is ready for a fancy brunch.
- Easy Breakfast Casserole with Ham is a perfect way to use leftover holiday 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!
Sausage Egg Casserole without Bread
- 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)
- hot sauce
Array ( [serving_size] => 136 [calories] => 319 [carbohydrates] => 1 [protein] => 17 [fat] => 27 [saturated_fat] => 13 [cholesterol] => 165 [sodium] => 522 [sugar] => 1 [serving_unit] => g [potassium] => 240 [vitamin_a] => 364 [vitamin_c] => 1 [calcium] => 151 [iron] => 2 )
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.
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Post updated in November 25, 2020 with clearer images and additional recipe information. Originally published in November 16, 2010.