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A slice of low-carb, gluten-free McGriddle Breakfast Casserole with sausage topping and maple syrup.

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

Avatar photoRhonda Cawthorn
Treat yourself to this Low-Carb & Gluten-Free McGriddle Breakfast Casserole recipe. Savory sausage, fluffy maple pancake batter—just like McDonald's!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 servings
Calories 458 kcal

Ingredients
  

  • 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 8x12-inch or 9x13-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, low carb breakfast casserole
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