Wake up any mealtime with this quick and easy dish that delivers cheesy, savory yumminess without a ton of carbs!
My partner and I spent a weekend with friends in a mountain cabin a few years ago. Each couple was responsible for cooking and serving one meal for the group. We were the last to join, so we got the only meal not assigned: Friday night dinner. I fretted over what to make that everyone would like, how to pack all the ingredients, and how to pace all the components so they’d be ready at the same time—not to mention how to align the meal with our recently adopted low-carb lifestyle.
With this super easy recipe for a keto breakfast casserole, I knew our problems were solved! I’ve always loved having breakfast for dinner, and this is almost a one-pan meal that takes less than 45 minutes. Plus, we already had most of the ingredients on hand and just had to pick up a dozen eggs on the way.
Long story short: It was a huge hit! He fried up the sausage while I prepped everything else, and then it took only a few minutes to assemble the dish. While it baked, we cleaned up the kitchen and were able to sit down to dine with the group. Everyone raved about the savory, cheesy, eggy flavors accented with a little smokiness from the bacon. And our friends were skeptical about its low-carb status, given the lovely texture and cornbread-like flavor of the almond flour batter.
I’ve added this to our regular weeknight dinner repertoire because it’s so easy, satisfying, and versatile. I often toss in leftover roasted or sautéed veggies—and once I made it with leftover ham slices on the bottom instead of sausage. Not as spicy, but still delicious!
Troubleshooting common casserole issues
Even the easiest breakfast casseroles can have their pitfalls. But these common-sense tips can help you achieve a dish that’s flavorful, tender, and perfectly cooked every time!
If your casserole comes out watery, the most likely culprit is excess moisture from the sausage or added vegetables. Be sure to drain your cooked sausage thoroughly before arranging it in the baking dish—and if you’re adding veggies, sauté and drain them first to release moisture.
On the other hand, a tough or rubbery texture often means the eggs were overcooked. Bake just until the center of your casserole is set and the top is lightly golden. If your casserole sinks after baking, it may have been undercooked or not allowed to cool before slicing—that five-minute waiting period before digging in helps deliver clean, sturdy pieces.
For a more flavorful dish, sprinkle in some garlic powder, dried herbs, or a pinch of smoked paprika to liven things up.
How do I store leftovers?
Let your breakfast casserole cool completely before storing it, but don’t leave it out at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days or in a freezer-safe container in the freezer for up to 4 months. Thaw it overnight in the fridge. Reheat it in a 350°F oven, loosely covered with foil, until hot throughout, about 10–15 minutes. Or microwave portions in short bursts until thoroughly heated.
Similar recipes to try
Hungry for more easy, low-carb casseroles? Check out this recipe for a McGriddle Breakfast Casserole, this Low-Carb Everything Bagel Chicken Casserole, this Pulled Pork And Bacon Casserole, this Low-Carb Broccoli Cheese Casserole, this Keto Green Bean Casserole, this Delicious Low-Carb Cauliflower Casserole, this Keto Fajita Casserole, and this Keto Instant Pot Spaghetti Casserole.
Easy Keto Breakfast Casserole
Ingredients
For The Casserole Base Layers:
- 12 ounces sausage patties about 8 patties
- 1 1/4 cups almond flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 3 eggs
- 8 tablespoons butter melted
- 5 slices bacon cooked and crumbled
- 1 cup cheddar cheese shredded
For The Custard:
- 8 eggs
- 1/2 cup half-and-half
Instructions
- Preheat oven to 350°F degrees. Prepare a 9×13-inch baking dish with a spritz of nonstick cooking spray or a light coating of butter. Set aside.
Make And Assemble the Base Layers:
- In a skillet over medium-high heat, fry the sausage patties until cooked through, flipping once, which takes about 5-7 minutes. Remove from the skillet and let them cool. Once cool enough to handle, slice them in half horizontally.
- Arrange the sausage patty halves in a single layer in the bottom of the baking dish.
- In a medium mixing bowl, add the almond flour, baking powder, salt, eggs, and butter. Whisk until well combined into a smooth batter. Use a measuring spoon to place dollops of batter all over the sausage patties. Do not worry about perfection.
- Sprinkle the bacon crumbles on top of this layer.
- Sprinkle the cheese on top of the bacon layer.
Make The Custard:
- In a large measuring cup, whisk together the eggs and half-and-half. Pour the mixture evenly over the entire casserole.
Bake The Casserole:
- Bake uncovered until the top begins to brown, the center is set and no longer jiggly when you shake the pan, and a knife inserted into the center comes out clean or mostly clean, about 25 minutes.
- Let the casserole rest at room temp for 5 minutes before slicing. Serve warm
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