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Cheesy Pepper Sausage Keto Breakfast Casserole (only 15 min to prep!!)

50 min
GF Gluten-Free NF Nut-Free
by:
September 2, 2021 (Updated: September 29, 2024)
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This is a vertical image looking at a piece of an egg casserole from the side. The square of casserole sits on a white plate and is sprinkled with chopped herbs. Another white plate with a slice of egg casserole is blurred in the background toward the top right corner of the image. A white and blue dish towel is on the white marble surface to the left of the front plate. You can see a white baking dish blurred in the far background. A fork is coming in from the top right corner of the image and piercing the corner of the egg casserole with its tongs, pulling a bite away.
Keto breakfast casserole is packed with delicious meat, cheese and veggies! Prep this egg bake ahead to have for easy breakfasts all week!

This keto breakfast casserole is going to be your new go-to breakfast! Whether you’re into meal prep or just need to feed a big group for breakfast or brunch, this is the perfect recipe!

The great thing about this recipe is you can customize it depending on what flavors you like and what veggies, meat, and cheeses you have in your fridge!

Below I share the base recipe for this egg bake, and then customizable add-ins that you can play around with!

Why You’ll Love this Keto Breakfast Casserole

So convenient! It’s a one-dish meal that can be prepared ahead of time, making it perfect for busy mornings or meal prepping. With just a few steps, you can have a satisfying and nutritious breakfast ready to go.

So Versatile. Keto breakfast casseroles can be highly versatile and adaptable to personal tastes and preferences. You can customize the ingredients, such as using sausage, bacon, or ham, vegetables (peppers, spinach, mushrooms), and cheeses to create variations to suit your palate. This allows for a wide range of flavor profiles and keeps breakfast interesting and enjoyable.

Perfect for meal prep! Making a larger batch of keto breakfast casserole allows for leftovers, making it an excellent option for meal prepping. You can prepare the casserole ahead of time, portion it out, and store it in the refrigerator or freezer. This saves time and effort during busy mornings and ensures you have a nutritious and keto-friendly breakfast on hand.

Ingredients for this Keto Breakfast Casserole

Base of this egg casserole

Eggs. We’re using 8 eggs for this recipe.

Cream. I used heavy cream but you can use whole milk, almond milk, oat milk, or whatever your favorite milk is!

Spices. Just some salt, pepper, and garlic powder.

Customizable add-ins

You can use whatever combination of veggies, cheeses, and meats depending what you’re in the mood for and what you have in your fridge!

For this recipe I used:

Pepper. I used a red bell pepper, cut into small pieces.

Onion. Delicious sweet onion, chopped up!

Sausage. For this recipe I used breakfast sausage, but if you have chicken sausage or turkey sausage, you can cut it into rounds or smaller pieces.

Cheese. For this recipe we’re using some shredded cheddar and pepper jack.

This is an overhead vertical image of a white square casserole dish with handles on the top and bottom. In the dish is a baked egg casserole with pieces of sausage crumbles and pepper peeking through. Chopped herbs are sprinkled on top of the casserole and a small white bowl with more chopped herbs are to the top right corner of the image. The baking dish sits on a white marble surface with a white and blue plaid dish towel to the left side of the image. A couple forks are coming in the bottom left corner of the image.
This is a vertical image looking at a piece of egg casserole from the side. A white spatula is lifting the square piece of casserole up from a white baking dish where the rest of the casserole sits. The piece is sprinkled with chopped herbs. The casserole dish is blurred in the background and is sitting on a white surface with more herbs blurred behind it.

How to make this Keto Breakfast Casserole

Step 1.

In a large bowl, whisk together the eggs, cream, and spices. Set aside.

Step 2.

In a skillet over medium-high heat, add the peppers and onions with some avocado oil. Sauté for the peppers and onions for about 5 minutes until the onions soften and are slightly browned. Add the sausage to the pan, use a spatula to break up the sausage and continue to stir until it’s cooked.

Step 3.

Add the sausage, peppers, and onion to the bowl with the egg mixture along with the cheese. Fold until everything is incorporated.

Step 4.

Transfer the egg mixture to a casserole dish and bake for 35 minutes.

How to store and freeze this keto breakfast casserole

In the fridge. Make this recipe to have easy breakfasts all week! Allow leftovers to come to room temperature, cover the dish and store it in the fridge. For the next few days, cut off a slice of the casserole and reheat it in the microwave or in the oven until warmed through.

In the freezer. Want to freeze this before baking? Wrap the dish with the egg mixture with plastic wrap and foil and store it in the freezer. Allow it to come to room temperature before baking. Want to freeze this after baking? You can freeze this low carb breakfast casserole up to 3 months! Bake the casserole first, allow it to come to room temperature and then wrap the dish with plastic wrap and foil and then freeze it.

Variations on this Keto Breakfast Casserole

Mexican-inspired

Add some diced jalapenos and sprinkle in some cumin and chili powder to give your casserole a Mexican twist. Top it with avocado slices and a dollop of sour cream before serving for extra flavor and creaminess.

Mediterranean twist

Incorporate Mediterranean flavors by adding diced tomatoes, black olives, and crumbled feta cheese to the casserole. Season with oregano and basil for a fresh and herbaceous taste.

Spinach and feta keto breakfast casserole

Add a handful of fresh baby spinach and crumbled feta cheese to the casserole mixture. The spinach adds a vibrant green color and boosts the nutritional value, while the feta provides a tangy and salty taste.

Broccoli and cheddar

Replace the peppers with steamed broccoli florets and use cheddar cheese instead. The combination of broccoli and cheddar is a classic pairing that works well in egg casseroles.

Mushroom and Swiss

Saute sliced mushrooms with the sausage, peppers, and onions before adding them to the casserole. Use Swiss cheese for a rich and nutty flavor that complements the earthiness of the mushrooms.

Bacon and ranch keto breakfast casserole

Substitute the sausage with crispy bacon pieces and mix in some ranch seasoning or ranch dressing for a delicious and savory twist. Top it off with extra crumbled bacon before baking for added crunch.

This is a vertical image looking at a piece of an egg casserole from the side. The square of casserole sits on a white plate and is sprinkled with chopped herbs. A fork is coming from the center bottom of the image and rests on the right side of the plate. Another white plate with a slice of egg casserole is blurred in the background toward the top right corner of the image. A white and blue dish towel is on the white marble surface to the left of the front plate. You can see a white baking dish blurred in the far background.

More delicious egg recipes to try

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical image looking at a piece of egg casserole from the side. A white spatula is lifting the square piece of casserole up from a white baking dish where the rest of the casserole sits. The piece is sprinkled with chopped herbs. The casserole dish is blurred in the background and is sitting on a white surface with more herbs blurred behind it. Recipe
GF Gluten-Free NF Nut-Free

Cheesy Pepper Sausage Keto Breakfast Casserole (only 15 min to prep!!)

Keto breakfast casserole is packed with delicious meat, cheese and veggies! Prep this egg bake ahead to have for easy breakfasts all week!

Recipe by:
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Prep: 15 minCook: 35 minTotal: 50 min
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Servings: serves 8

Ingredients

  • 8 eggs
  • 1/2 cup heavy cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon avocado oil + avocado oil spray
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 12 oz. ground breakfast sausage
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • cilantro for garnish

Instructions

  1. Preheat oven to 350F.

  2. Add the eggs, cream, garlic powder, salt, and pepper to a large bowl.

    This is an overhead horizontal image of a large glass bowl with eggs, cream, garlic powder, salt, and pepper in it. The bowl sits on a white marble surface.

  3. Whisk to combine and then set aside.
    This is an overhead horizontal image of a large glass bowl with whisked eggs in it. The bowl sits on a white marble surface. A whisk with a black handle is in the bowl with the handle leaning on the side of the bowl pointing to the right side of the image.

  4. In a skillet over medium-high heat, add the chopped peppers and onions with some avocado oil.
    This is an overhead horizontal image of a grey pan with raw chopped pepper and onion bits in it. The mound of onion is to the left inside of the pan and the mound of red pepper is to the right, inside the pan. The handle of the skillet is pointing to the left side of the image. The skillet pan sits on a white marble surface.

  5. Sauté for the peppers and onions for about 5 minutes until the onions soften and are slightly browned.
    This is an overhead horizontal image of a grey pan with cooked chopped pepper and onion bits in it. The handle of the skillet is pointing to the left side of the image. The skillet pan sits on a white marble surface.

  6. Add the sausage to the pan, use a spatula to break up the sausage and continue to stir until it’s cooked through.
    This is an overhead horizontal image of a grey pan with cooked browned sausage crumbles and red pepper bits in it. The handle of the skillet is pointing to the left side of the image. The skillet pan sits on a white marble surface.

  7. Add the sausage, peppers, and onion to the bowl with the egg mixture.
    This is an overhead horizontal image of a glass bowl with an egg mixture with a mound of cooked browned sausage and red pepper in it. A rubber spatula is dipping into the bowl and leaning against the side with the handle pointing to the left side of the image. The glass bowl sits on a white marble surface.

  8. Fold until everything is incorporated.
    This is an overhead horizontal image of a glass bowl with an egg mixture with bits of sausage and red pepper in it. A rubber spatula is dipping into the bowl and leaning against the side with the handle pointing to the left side of the image. The glass bowl sits on a white marble surface.

  9. Then, add the cheeses to the bowl and fold to incorporate it into the egg mixture.

    This is an overhead horizontal image of a glass bowl with an egg mixture and two different kinds of cheese. A rubber spatula is dipping into the bowl and leaning against the side with the handle pointing to the left side of the image. Orange and white cheese is on top of the egg mixture. The glass bowl sits on a white marble surface.

  10. Spray an 8×8″ casserole dish with avocado oil. Transfer the egg mixture to a casserole dish and bake for 35 minutes.

    This is an overhead horizontal image of a white square baking dish with handles on either side. A glass bowl filled with an egg, sausage and pepper mixture is coming from the bottom right corner of the image and pouring into the casserole dish. The baking dish sits on a white marble surface.

  11. Allow the casserole to cool for 5 – 10 minutes. Cut into 8 pieces and garnish with cilantro.
    This is an overhead horizontal image of a white square baking dish with handles on either side. Inside the baking dish is a cooked egg casserole with bits of sausage and peppers. The baking dish sits on a white marble surface.

Tips

Food styling & photography by Dalya Rubin.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 312
  • Sugar: 2.9g
  • Sodium: 80mg
  • Fat: 26.2g
  • Saturated Fat: 11.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 4.5g
  • Fiber: 0.6g
  • Protein: 15.5g
  • Cholesterol: 80mg
© The Toasted Pine Nut
This is a vertical image looking at a piece of an egg casserole from the side. The square of casserole sits on a white plate and is sprinkled with chopped herbs. Another white plate with a slice of egg casserole is blurred in the background toward the top right corner of the image. A white and blue dish towel is on the white marble surface to the left of the plate. A fork is coming in from the top right corner of the image piercing the corner of the egg casserole and pulling it away. Text overlay reads "cheesy keto breakfast casserole sausage pepper & onion."
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

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