Easy Sausage and Pepper Breakfast Casserole – Keto and Low Carb

Easy Sausage and Pepper Breakfast Casserole - Keto and Low Carb

Looking for a quick and easy way to meal prep your breakfast for the week?  This casserole is so simple to put together and you can eat it throughout the week or freeze leftovers.  What I love about this casserole is it uses ingredients that you might have leftover from the night before.  I used Italian sausage that I had leftover from making my Sausage and Pepperoni Pizza Pie last night and add a few more ingredients that I had on hand.

You can use just about anything in this casserole like mushrooms, spinach, chorizo, ham or bacon. The possibilities are endless!  Feel free to change things up and use what you have, just be sure to adjust the macros accordingly.

Ingredients

10 whole eggs

12 ounces Italian sausage, cooked and crumbled

3 cups shredded cheddar cheese, divided

1/4 cup onions, minced and sautéed

1/2 cup roasted red pepper, chopped

1/3 cup heavy cream

1/2 cup cream cheese

1 teaspoon garlic salt

1/2 teaspoon cayenne pepper (optional)

2 tablespoons dried parsley

 

Preparation

Preheat oven to 350F.

Add the eggs, spices and heavy cream to a mixing bowl and whisk until well combined.

Pour half of the egg mixture into a casserole dish that has been sprayed with nonstick spray.

Sprinkle the sausage, peppers, onions and half of the cheddar cheese over the eggs.

Add the cream cheese in little dollops.

Add the remaining egg mixture and sprinkle the rest of the cheddar over the top.

Bake for 30 minutes or until the eggs have set.

Allow to cool before cutting into. Store leftovers in the fridge for a few days or freezer.

Easy Sausage and Pepper Breakfast Casserole - Keto and Low Carb

Easy Sausage and Pepper Breakfast Casserole - Keto and Low Carb

Easy Sausage and Pepper Breakfast Casserole - Keto and Low Carb

Easy Sausage and Pepper Breakfast Casserole - Keto and Low Carb

Easy Sausage and Pepper Breakfast Casserole - Keto and Low Carb

Makes 8 Servings

Macros: Fat 33 grams – Protein 24 grams – Carbs (net) 5 grams



Easy Sausage and Pepper Breakfast Casserole - Keto and Low Carb
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

Looking for a quick and easy way to meal prep your breakfast for the week?  This casserole is so simple to put together and you can eat it throughout the week or freeze leftovers.  What I love about this casserole is it uses ingredients that you might have leftover from the night before.  I used Italian sausage that I had leftover from making my Sausage and Pepperoni Pizza Pie last night and add a few more ingredients that I had on hand. Feel free to change things up and use what you have, just be sure to adjust the macros accordingly.

Course: Breakfast
Servings: 8
Ingredients
  • 10 whole eggs
  • 12 ounces Italian sausage cooked and crumbled
  • 3 cups shredded cheddar cheese divided
  • 1/4 cup onions minced and sautéed
  • 1/2 cup roasted red pepper chopped
  • 1/3 cup heavy cream
  • 1/2 cup cream cheese
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper optional
  • 2 tablespoons fresh parsley chopped
Preparation
  1. Preheat oven to 350F.
  2. Add the eggs, spices and heavy cream to a mixing bowl and whisk until well combined.  Pour half of the egg mixture into a casserole dish that has been sprayed with nonstick spray.  

  3. Sprinkle the sausage, peppers, onions and half of the cheddar cheese over the eggs. Add the cream cheese in little dollops. Add the remaining egg mixture and sprinkle the rest of the cheddar over the top.

  4. Bake for 30 minutes or until the eggs have set.  Allow to cool before cutting into. Store leftovers in the fridge for a few days or freezer.

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