This keto breakfast casserole is made with sausage, eggs, spinach, and cheese. It's flavorful, easy to make, and you can bake it ahead of time and reheat it.
This keto breakfast casserole is one of my favorite dishes to make when I host friends for brunch. It's rich and flavorful, and can be customized with different meats and veggies. It's also gorgeous! The cheese topping comes out golden brown, and the spinach adds beautiful ribbons of color.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Shredded cheese: I use sharp cheddar.
- Fresh pork sausage: I buy mine at Whole Foods. You can make your own by mixing fresh ground pork with spices, as I do when making sausage patties.
- Fresh spinach: I use whole baby spinach leaves in this recipe. I don't chop them.
Variations
- You can use any type of sausage you enjoy. Breakfast sausage has the traditional flavors that we associate with breakfast meat. But there's no reason not to use Italian sausage or spicy sausage.
- If you don't eat pork, you can use chicken sausage.
- You can use ground beef instead of sausage. If you do, add spices when you cook it. You can use the spices from this homemade beef sausage recipe.
- You can replace the heavy cream with softened cream cheese or whole-milk Greek yogurt.
- In step 4 of the recipe, add 1 cup of halved cherry tomatoes alongside the spinach, as shown in the image below.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Whisk eggs, heavy cream, shredded cheese, and seasonings. Cook the sausage in a large skillet, breaking it up into small chunks. Turn the heat off and stir in baby spinach leaves.
Arrange the sausage and spinach mixture at the bottom of a baking dish, pour the eggs on top, and sprinkle the casserole with more cheese.
Bake for about 25 minutes in a 400°F oven. Let it rest briefly, then cut into squares and serve.
I have made this sooooo many times! It's my favorite breakfast! I use hot breakfast sausage, and it's even more amazing!
Mandy
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Recipe Tips
- The red pepper adds a hint of spice. I don't find it overpowering. But if you're not into spicy foods, use just a pinch or omit it altogether.
- Don't just cook the sausage until no longer pink. Letting it develop some browned bits adds a richer, more savory flavor to the finished casserole.
- Giving the casserole 10 minutes to rest after baking helps it firm up and makes for cleaner slices. It also allows the eggs to finish setting without overcooking.
Recipe FAQs
Yes. You can use 3 minced garlic cloves instead of garlic powder. Add them to the sausage a minute before turning off the heat.
No, because it can become stringy. Use any cheese you like as long as it's melty. Gruyere is fabulous in this casserole, and I also like Monterey Jack.
Excess moisture usually comes from vegetables. If using frozen spinach, make sure to thaw and squeeze it very dry before adding it to the casserole.
You can keep the leftovers in a sealed container in the fridge for up to 4 days. They taste great after a gentle reheat in the microwave or even cold straight out of the fridge.
You can also cool this casserole completely, then freeze it for up to 3 months. I cut it into squares and freeze them in a freezer bag. If layering the pieces, separate them with wax paper.
If you prefer to freeze it whole, let it cool completely, then wrap it in plastic wrap followed by foil. Thaw overnight in the fridge and reheat in a 350°F oven until heated through. Remove the baking dish to the counter 30 minutes before placing it in the hot oven.
Serving Suggestions
I usually make this casserole for brunch. I serve it with any of the following:
When we eat the leftovers on a weekday morning, we just grab a piece and have it with our morning coffee (or iced coffee).
Recipe Card
Keto Breakfast Casserole
Video
Ingredients
- 8 large eggs
- ¼ cup heavy cream
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 cup cheddar cheese - shredded, divided; 4 ounces
- 1 pound breakfast pork sausage - raw
- 2 cups baby spinach leaves - 2 ounces
Instructions
- Preheat the oven to 400°F. Lightly grease a square 9-inch ceramic or glass baking dish.
- In a large bowl, whisk the eggs with the heavy cream, salt, pepper, garlic powder, and red pepper flakes. Use a rubber spatula to mix in ½ cup of the shredded cheddar. Set aside.8 large eggs, ¼ cup heavy cream, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon red pepper flakes, 1 cup cheddar cheese
- Heat a large 12-inch skillet over medium-high heat. There's no need to add oil. Add the sausage and cook, stirring and breaking it up, until browned, 5-7 minutes. There's no need to drain the fat.1 pound breakfast pork sausage
- Turn the heat off and mix in the spinach leaves (leave them whole) just until they are very slightly wilted from the pan's residual heat.2 cups baby spinach leaves
- Transfer the sausage-spinach mixture to the prepared baking dish, spreading it evenly on the bottom.
- Remix the eggs and pour them over the sausage mixture. If needed, gently stir the mixture in the pan to evenly spread the sausage and spinach.
- Sprinkle the remaining ½ cup of cheese on top.
- Bake the casserole until the eggs are set and the cheese is golden brown. In my oven, it takes 25 minutes.
- Allow the casserole to rest for 10 minutes before cutting it into nine squares and serving.
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- I divide the casserole into nine squares, so a serving is one square, which is 1/9 of the casserole.
- If you'd like to use frozen spinach leaves, defrost them first and drain them REALLY well so that they don't make the casserole watery.
- Storage instructions: You can keep the leftovers in a sealed container in the fridge for up to 4 days. They taste great cold or gently reheated in the microwave.
- Freezing instructions: Cool the casserole completely, then freeze it for up to 3 months. I cut it into squares and freeze them in a freezer bag. If layering the pieces, separate them with wax paper. If you prefer to freeze it whole, let it cool completely, then wrap it in plastic wrap followed by foil. Thaw overnight in the fridge and reheat in a 350°F oven until heated through. Remove the baking dish to the counter 30 minutes before placing it in the hot oven.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mar Campos says
Hello!
Could I make this casserole ahead of time and bake it a week after? Thank you for your help!
Vered DeLeeuw says
Hi! I don't recommend assembling this casserole ahead of time, especially not a week ahead. If you need to make it in advance, the best option is to bake it, let it cool completely, and then freeze it. When ready to serve, thaw it overnight in the fridge and reheat in a 350°F oven until it reaches an internal temperature of 165°F. If using a ceramic baking dish, remove it from the fridge about 30 minutes before placing it in a hot oven.
Mary says
How long at 350° does the casserole stay in the oven to reheat after it has been made and refrigerated?
Vered DeLeeuw says
Hi Mary,
It's hard to give an exact time. The most reliable way is to use a thermometer and reheat it until the center reaches an internal temperature of 165°F.
Crystal King says
Would a 8x8 pan work? I don’t have a 9x9.
Vered DeLeeuw says
Hi Crystal,
Yes. Since it’s a bit deeper, it will take slightly longer to cook. Add 5–10 extra minutes, but start checking with a knife or a toothpick at the original time.
Julie Petersen says
My husband and I love this recipe and make it regularly. Lasts us the week for breakfasts. Thank you for sharing!
Vered DeLeeuw says
I'm so glad you and your husband like this casserole, Julie! Thank you very much for the review.
Teresa says
Love this! So flavorful and easy to make!
Vered DeLeeuw says
Glad you like it, Teresa! Thank you very much for the review.
Denise says
Hello! So I had asked if this recipe can be prepared the night before and baked the next morning. I'm sorry that my initial question was unclear. Thank you!
Vered DeLeeuw says
Oh! Sorry about that. Yes, but omit the spinach. You could replace it with a sturdier veggie like sauteed mushrooms (but saute them until they have released all their water).
Follow the recipe card's instructions up to step 7, cool, cover, and refrigerate.
When ready to bake, remove from the fridge 30 minutes before placing it in the oven and remove the cling wrap. Gently remix, top with the remaining ½ cup of cheese, and bake.
Denise Thelen says
Can I make this recipe the night before and refrigerate?
Vered DeLeeuw says
Hi Denise,
Yes, absolutely. You can enjoy it cold, reheat in the microwave, or cover and reheat in a 350°F oven.
If you use the oven, please remove the casserole dish to the counter 30 minutes before placing it in a hot oven.
kaaren burk says
Could I sub coconut milk for heavy cream?
Vered DeLeeuw says
Hi kaaren,
Yes, full-fat canned coconut milk works if you don't mind the flavor.
Sharon says
making this for dinner tonight..hope I like it...
Vered DeLeeuw says
Hi Sharon,
I hope it was good! Please let me know when you get a chance.
Marlene Conde says
It doesn't state whether to drain the fat after cooking the sausage or if it's left in pan to keep from sticking, but it seems there is a lot of fat from the sausage?
Vered DeLeeuw says
Hi Marlene,
I don't drain the fat. Thank you for this question. I updated the recipe card with this info.
Kate says
This is WONDERFUL and the ingredients most people have in their cupboard's.
Vered DeLeeuw says
I'm so glad you enjoyed this casserole, Kate! Thank you for the comment.