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Keto Egg Casserole - A Simple, Satisfying Low-Carb Breakfast

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 1 cup heavy cream (or unsweetened almond milk for a lighter version)
  • 1 pound breakfast sausage (pork or chicken), casing removed
  • 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • 1/2 cup grated Parmesan
  • 1 cup chopped spinach (fresh or frozen, well-drained)
  • 1/2 medium onion, finely diced
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Fresh chives or parsley, chopped, for garnish (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
  2. Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. Transfer to a plate, leaving a little fat in the pan.
  3. Add olive oil or butter to the skillet if needed. Sauté the onion and bell pepper with a pinch of salt until softened, 4–5 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
  4. Turn off the heat and fold in the chopped spinach. It will wilt quickly from the residual heat. Set the pan aside.
  5. In a large bowl, whisk the eggs until smooth and slightly frothy. Whisk in the heavy cream, salt, pepper, smoked paprika, and oregano.
  6. Layer the cooked sausage evenly in the prepared baking dish. Scatter the onion, pepper, and spinach mixture over the top. Sprinkle on the cheddar and Parmesan.
  7. Pour the egg mixture evenly over everything, nudging the solids so the eggs settle into all the gaps.
  8. Bake uncovered for 30–35 minutes, until the center is just set and the edges are lightly golden. A knife inserted in the center should come out mostly clean.
  9. Rest the casserole for 10 minutes before slicing. Garnish with chopped chives or parsley, if using. Serve warm.