McGriddle Breakfast Casserole (Low-Carb, Gluten-Free)

By Rhonda Cawthorn Jump to Recipe

Savory breakfast sausage meets fluffy, maple-kissed pancake batter in this casserole take on one of your favorite McDonald’s breakfast sandwiches.  

If there’s one thing I love about Southern breakfasts, it’s how they don’t tiptoe around flavor. We’re talking big, hearty plates meant to carry you through the day—biscuits, sausage, gravy, and, of course, pancakes. This keto McGriddle casserole is my way of pulling all that comfort into one dish that’s just as filling as the original, without piling on the carbs.

You get the best of both worlds here: juicy crumbles of breakfast sausage baked right into a tender, slightly sweet pancake base that smells like maple syrup the moment you pull it from the oven. It’s the kind of recipe that feels weekend-special but comes together with weeknight ease. All it takes is browning up your sausage, blitzing together a quick almond flour pancake batter, and letting the oven do the work.

What I really love is how family-friendly this bake is. You can slice it into squares and serve it straight up with a drizzle of sugar-free syrup or wrap slices for grab-and-go breakfasts through the week. Either way, it brings that classic Southern comfort to the table—warm, filling, and just a little indulgent, all while staying keto.

Great add-ins for this keto McGriddle casserole

This casserole is a blank canvas for all kinds of flavors. If you want to lean into the savory side, fold in shredded cheddar or pepper jack to the batter before baking. A sprinkle of crumbled bacon along with the sausage takes it over the top, giving you that smoky-salty hit with every bite. For something brighter, try a dash of cinnamon or pumpkin spice in the batter—it plays beautifully with the maple flavor.

How do I store leftovers?

Once cooled, cut the casserole into squares and store in an airtight container in the refrigerator for up to 3 days. For freezing, wrap each square individually in plastic wrap, then place it in a freezer bag and freeze for up to 2 months. Thaw in the fridge overnight and reheat refrigerated slices in the microwave or oven until warmed through.

Similar recipes to try

If you love this McGriddle breakfast casserole, you’ll want to test out some of my other favorite keto breakfast dishes. Try these light and fluffy Keto Pancakes that taste like the real deal, or these creamy, protein-packed Scrambled Eggs With Cottage Cheese. There’s also this spicy, soul‑warming Keto Shakshuka that gives you runny yolks and bold tomato flavor with every bite.

McGriddle Breakfast Casserole (Low-Carb, Gluten-Free)

Rhonda Cawthorn

Savory breakfast sausage meets fluffy, maple-kissed pancake batter in this casserole take on one of your favorite McDonald’s breakfast sandwiches.  

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cooling Time 5 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 8 servings

Calories 458 kcal

Ingredients

  

1x2x3x

• 1 pound breakfast sausage
• 2 cups almond flour
• 1 1/2 teaspoons baking powder
• A pinch of salt
• 1 tablespoon brown sugar monkfruit substitute
• 3 eggs
• 1/2 teaspoon vanilla extract
• 8 tablespoons butter melted
• 3 tablespoons sugar-free maple syrup plus more for serving

Instructions

 

• Preheat oven to 350°F. Grease an 8×12-inch or 9×13-inch casserole dish and set aside.
• In a skillet over medium to medium-high heat, cook the sausage. Crumble with a wooden spoon as you cook. Drain the grease and set aside.
• In a food processor or blender, blend all remaining ingredients until silky smooth.
• Transfer the pancake batter to the prepared casserole dish. Be sure to scrape all of the batter off the sides of the bowl and blade.
• Add the cooked sausage to the top of the pancake batter, scattering evenly. Use the back of your wooden spoon to lightly press the sausage into the batter so that it just barely sinks down.
• Bake for 20 to 25 minutes. The top should be a nice light golden color.
• Let cool 5 to 10 minutes before slicing. Top with more syrup, if desired.

Nutrition

Calories: 458kcalCarbohydrates: 9gProtein: 17gFat: 42gSaturated Fat: 14gSodium: 570mgFiber: 3g

Keyword gluten free breakfast casserole, keto breakfast casserole, keto breakfast casserole no eggs, low carb breakfast casserole

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