This Easy Low-Carb Keto Breakfast Casserole With Sausage is loaded with cheese and Italian flavors. Healthy, GF, and great for making ahead!
I adore a good casserole. One pan, less mess, all the flavor… There is so much to love about casseroles, including the fact that they’re perfect any time of the day. And yes, that even includes breakfast!
Today’s recipe is one of the most flavorful and tasty keto breakfast casserole recipes you will ever try. Why? Not only is it packed with protein and healthy fats from the savory sausage and fluffy eggs, but it’s also super filling, totally gluten-free, and an absolute breeze to whip up. Whether you’re meal-prepping for the entire week or looking for a family-friendly breakfast that’s quick to throw together, this casserole fits the bill in spades.
Is This Low-Carb Keto Breakfast Casserole With Sausage Healthy?
This casserole has plenty of healthy qualities. It’s high in protein, from the eggs and sausage, which helps you feel full for longer and supports muscle health. The eggs also contain essential vitamins like B12 and D, while the pine nuts offer some healthy fats and minerals, including magnesium and zinc.
But, like with any dish, moderation is key here. Sausage can be high in sodium and saturated fat, so choosing a high-quality sausage or opting for a leaner version can help keep the whole dish a bit lighter. Overall, this casserole is a wholesome, filling breakfast that’s easy to enjoy as part of a balanced diet.
Making this Keto Casserole your own
The flavors in this sausage, egg, and cheese casserole lend themselves so well to your own experimentation. For example, you could incorporate some fresh-shredded mozzarella to give the dish a delightful cheese pull.
Instead of basil, you could also incorporate fresh parsley, chives, or even arugula for a green component. Sun-dried tomatoes would also work beautifully chopped up and stirred throughout. Use this as your template, and feel free to play around!
How to Make Ahead and Store
To make ahead, simply assemble the casserole the night before you want to serve it, then cover it tightly with plastic wrap. In the morning, remove the plastic wrap and bake until done. Once cooked, I recommend storing your leftover slices of breakfast casserole in an airtight container for up to 5 days in the fridge. When you are ready to enjoy it, simply reheat the casserole in the microwave, garnish with the pine nuts and basil, and enjoy.
Serving Suggestions
This breakfast casserole pairs well with a side of Air-Fryer Bacon or perhaps a Low-Carb Peanut Butter Smoothie.
If you want to try your hand at other breakfast casserole recipes, give our Instant Pot Breakfast Casserole, Baked Pumpkin French Toast Casserole, or Mexican Breakfast Casserole a try.
Recipe
Ingredients
- 1 pound Italian sausage
- 4 egg whites
- 2 eggs
- 2/3 cup reduced sodium vegetable broth
- 2/3 cup Parmesan cheese, packed (2.5 ounces)
- 1/4 cup pesto sauce, of choice
- 1/4 cup roasted red pepper, sliced
- 1/4 teaspoon sea salt
- Pinch of pepper
- 4 teaspoons pine nuts, for garnish
- Fresh basil, for garnish
Instructions
- Pre-heat your oven to 400 degrees and spray an 8×8-inch baking pan with cooking spray.
- Heat a medium skillet on medium heat and cook the sausage, stirring frequently, until golden brown. Once cooked, drain off excess fat and spread the sausage into the bottom of the baking pan.
- Whisk all remaining ingredients, except the pine nuts and basil, together in a large bowl. Pour over the sausage.
- Bake until the eggs puff up and feel set, about 30-35 minutes. Garnish with the pine nuts and basil and enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
What would I do to make this dairy free please 🤩
Could I sub nutritional yeast for the Parmesan cheese?
Hi Sharon, Yes that should work. Enjoy your breakfast!