Keto Sausage Egg & Cheese Breakfast Casserole

This keto sausage egg and cheese breakfast casserole is one of my favorite things to make when I want a filling breakfast without the carbs. It’s savory, cheesy, and comes together without much effort at all.

The base is simple – browned breakfast sausage with onion and bell pepper, topped with a creamy egg mixture and plenty of cheese. Everything bakes together into one delicious dish.

It’s naturally low carb and keto friendly, so you can enjoy a big hearty slice without worrying about going over your carb limit for the day.

I also love that you can make this ahead of time. Prep it the night before, store it in the fridge, and just bake it in the morning. Super convenient for busy weekdays.

Whether you’re cooking for yourself or feeding the whole family, this one is a winner. Even the non-keto people in my house go back for seconds every time.

Why You’ll Love This Recipe

Incredibly Satisfying – The combo of savory sausage, melty cheese, and creamy eggs makes every bite rich and deeply filling.

Perfect for Meal Prep – You can slice it up, store it in the fridge, and reheat portions for easy keto breakfasts all week long.

Golden and Cheesy on Top – That layer of cheddar bakes into a beautiful golden crust that looks amazing and tastes even better.

Recipe Ingredients

• 1 lb Breakfast Sausage
• 12 large Eggs
• 1 cup Heavy Cream
• 2 cups Shredded Cheddar Cheese
• 1 cup Shredded Mozzarella Cheese
• 1 small Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Garlic Powder
• 2 tbsp Chopped Fresh Chives

How To Make

Step 1

Preheat oven to 375F and grease a 9×13 baking dish with butter.

Step 2

Brown the breakfast sausage in a large skillet over medium-high heat, breaking it into crumbles, about 6-7 minutes. Add diced onion and bell pepper in the last 3 minutes and cook until softened.

Step 3

Drain any excess grease and spread the sausage mixture evenly in the baking dish.

Step 4

In a large bowl, whisk together eggs, heavy cream, salt, pepper, and garlic powder until smooth and fully blended.

Step 5

Sprinkle 1 cup cheddar and the mozzarella over the sausage layer, then pour the egg mixture evenly on top.

Step 6

Top with the remaining 1 cup cheddar cheese.

Step 7

Bake for 35-40 minutes until set in the center and golden on top. Rest 10 minutes, sprinkle with chives, and slice.

Tips

Drain the Sausage Well

After browning the sausage, take a minute to really drain off the grease before spreading it in the baking dish. If you skip this, all that extra fat pools at the bottom of the casserole and makes it greasy and soggy.

I tilt the skillet to one side and press the sausage mixture with a spoon to squeeze out as much grease as possible. You can also transfer it to a plate lined with a paper towel for a few seconds.

This one step makes a huge difference in how clean and firm the final casserole holds together when you slice it.

Whisk the Eggs and Cream Until Fully Smooth

You want to whisk the egg and cream mixture until everything is one uniform color with no streaks of egg white visible. If you rush this, you’ll get pockets of plain egg white in the casserole that cook differently from the rest.

I spend about 30-45 seconds whisking everything together. A fork works fine, but a whisk does it faster and gets you a smoother result.

Don’t Overbake It

Start checking at the 35 minute mark. The center should be just barely set – it can still have a very slight jiggle because it will keep cooking as it rests. If you wait until the center is completely firm in the oven, it’ll be overcooked and dry by the time you serve it.

The edges should be golden and pulling away from the sides slightly. That’s your signal it’s ready to come out.

More Recipes

• Keto Chorizo & Pepper Jack Egg Bites
• Keto Crustless Quiche Lorraine
• Keto Everything Bagel Egg Bites
• Keto Cloud Eggs with Bacon & Chives
• Keto One-Pan Shakshuka

Frequently Asked Questions

Can I make this breakfast casserole the night before?

Yes, and it actually works really well for meal prep. You can assemble the whole casserole the night before, cover it tightly with plastic wrap or foil, and refrigerate it overnight.

When you’re ready to bake it in the morning, take it out of the fridge while the oven preheats and add about 5-10 extra minutes to the bake time since it will be cold going in. It’s a great way to save time on busy mornings.