Keto Breakfast Casserole

This keto breakfast casserole is made with sausage, eggs, spinach, and cheddar cheese. It's easy to make, filling, and perfect for meal prep or weekend brunch.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Resting time 10

Total Time 55

Servings servings

Calories 285kcal

Author Vered DeLeeuw

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.

Video

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