I keep this keto breakfast casserole on repeat because it delivers a hearty, cheesy brunch-worthy dish with only 1g net carb per serving. It is the kind of make-ahead breakfast that disappears fast, even with carb lovers at the table.
I’m obsessed with this Sausage & Egg Keto Breakfast Casserole because it hits that savory breakfast craving without loading me down. I get rich, hearty bites from the ground pork breakfast sausage, plus that sharp cheddar cheese pull that makes every forkful worth slowing down for.
It’s low carb, filling, and honestly the kind of thing I want waiting in the fridge when mornings get chaotic. And at only 1g net carb per serving, I don’t feel like I’m settling.
But the real reason I love it? Big brunch energy, meal prep ease, and serious flavor.
No fuss. Just really good breakfast.
Ingredients
- Breakfast sausage brings the savory, salty bite that makes this feel hearty.
- Eggs hold everything together and pack in solid keto-friendly protein.
- Heavy cream makes it rich, soft, and way less dry.
- Cream cheese adds creamy pockets that feel a little extra, in a good way.
- Sharp cheddar gives that bold, melty, slightly tangy cheese pull.
- Mozzarella keeps things gooey without stealing the whole show.
- Yellow onion adds a little sweetness and makes the sausage taste better.
- Fresh parsley or chives add color and a fresh little pop.
- Kosher salt wakes everything up, because bland eggs are tragic.
- Black pepper adds gentle heat and a cozy breakfast vibe.
- Garlic powder makes it taste seasoned all the way through.
- Onion powder doubles down on that savory, diner-style flavor.
- Butter helps with sticking and adds that classic buttery edge.
- Basically, it’s cheesy, filling, low-carb comfort food for sleepy mornings.
- Plus, leftovers reheat like a dream when you’re rushed.
Ingredient Quantities
- 1 pound (450 g) ground pork breakfast sausage
- 10 large eggs
- 1 cup (240 ml) heavy whipping cream
- 4 ounces (115 g) cream cheese, softened
- 1 1/2 cups (150 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1 small yellow onion, finely chopped
- 2 tablespoons chopped fresh parsley or chives
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons butter for greasing the baking dish
How to Make this
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with 2 tablespoons butter.
2. In a large skillet over medium heat, cook 1 pound ground pork breakfast sausage with 1 finely chopped small yellow onion until sausage is browned and onion is softened, about 6 to 8 minutes; drain excess fat.
3. In a large bowl, whisk together 10 large eggs, 1 cup heavy whipping cream, and 4 ounces softened cream cheese until smooth and combined.
4. Stir 1 1/2 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 tablespoons chopped fresh parsley or chives into the egg mixture.
5. Fold the cooked sausage and onion into the egg and cheese mixture until evenly distributed.
6. Pour the mixture into the prepared baking dish, spreading it into an even layer.
7. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and a knife inserted near the center comes out clean.
8. If the top is browning too quickly, tent loosely with foil for the last 10 to 15 minutes of baking.
9. Remove from oven and let rest for 10 minutes before slicing and serving; refrigerate leftovers for meal prep.
Equipment Needed
1. 9×13 inch baking dish
2. Oven mitts or potholders
3. Large skillet
4. Large mixing bowl
5. Whisk
6. Spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Chef knife and cutting board
9. Cheese grater
10. Aluminum foil and a knife for doneness testing
FAQ
Sausage & Egg Keto Breakfast Casserole Recipe Substitutions and Variations
- Ground pork breakfast sausage: ground turkey sausage, crumbled cooked breakfast sausage links, plant-based breakfast sausage crumbles
- 10 large eggs: 12 large egg whites for lower fat, 3 cups liquid egg substitute, 1 1/4 cups blended silken tofu for an eggless option
- 1 cup heavy whipping cream: full-fat coconut cream, half-and-half, 1/2 cup Greek yogurt thinned with a little water
- 4 ounces cream cheese, softened: mascarpone, ricotta cheese (drained and slightly whipped), softened goat cheese
Pro Tips
– Let the cream cheese and eggs sit at room temperature for 20 minutes before mixing. The softened cream cheese blends much more smoothly that way and you get a silky custard without lumps.
– After cooking the sausage, blot excess fat with paper towels instead of trying to drain every drop. A little fat adds flavor, but too much will make the bake greasy and weep.
– Use a wire whisk and beat the egg and cream cheese mixture until fully smooth, then fold in the cheeses and sausage gently. Overworking can make it dense, but under-mixing leaves pockets of unmelted cream cheese.
– Let the casserole rest at least 10 minutes before cutting. It firms up as it cools, giving neat slices and a better texture for meal prep or freezing.
Sausage & Egg Keto Breakfast Casserole Recipe
I keep this keto breakfast casserole on repeat because it delivers a hearty, cheesy brunch-worthy dish with only 1g net carb per serving. It is the kind of make-ahead breakfast that disappears fast, even with carb lovers at the table.
8
servings
550.4
kcal
Equipment: 1. 9×13 inch baking dish
2. Oven mitts or potholders
3. Large skillet
4. Large mixing bowl
5. Whisk
6. Spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Chef knife and cutting board
9. Cheese grater
10. Aluminum foil and a knife for doneness testing
Ingredients
1 pound (450 g) ground pork breakfast sausage
10 large eggs
1 cup (240 ml) heavy whipping cream
4 ounces (115 g) cream cheese, softened
1 1/2 cups (150 g) shredded sharp cheddar cheese
1 cup (100 g) shredded mozzarella cheese
1 small yellow onion, finely chopped
2 tablespoons chopped fresh parsley or chives
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons butter for greasing the baking dish
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with 2 tablespoons butter.
- In a large skillet over medium heat, cook 1 pound ground pork breakfast sausage with 1 finely chopped small yellow onion until sausage is browned and onion is softened, about 6 to 8 minutes; drain excess fat.
- In a large bowl, whisk together 10 large eggs, 1 cup heavy whipping cream, and 4 ounces softened cream cheese until smooth and combined.
- Stir 1 1/2 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 tablespoons chopped fresh parsley or chives into the egg mixture.
- Fold the cooked sausage and onion into the egg and cheese mixture until evenly distributed.
- Pour the mixture into the prepared baking dish, spreading it into an even layer.
- Bake in the preheated oven for 35 to 40 minutes, or until the center is set and a knife inserted near the center comes out clean.
- If the top is browning too quickly, tent loosely with foil for the last 10 to 15 minutes of baking.
- Remove from oven and let rest for 10 minutes before slicing and serving; refrigerate leftovers for meal prep.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 207g
- Total number of serves: 8
- Calories: 550.4kcal
- Fat: 53.06g
- Saturated Fat: 21.25g
- Trans Fat: 0.38g
- Polyunsaturated: 2.5g
- Monounsaturated: 15g
- Cholesterol: 361.44mg
- Sodium: 1057.5mg
- Potassium: 403.25mg
- Carbohydrates: 4.33g
- Fiber: 0.19g
- Sugar: 2.13g
- Protein: 25.63g
- Vitamin A: 1375IU
- Vitamin C: 1.63mg
- Calcium: 219.38mg
- Iron: 0.76mg
