My sausage and egg casserole without bread is a hearty low carb breakfast made with breakfast sausage, eggs, peppers, onion, and plenty of cheddar cheese. It's easy to prep ahead for busy mornings or brunch, with about 21 grams of protein and 5 net carbs per serving.
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My simple sausage and egg casserole that's great for low carb
When my husband started keto in 2018, breakfast casseroles became one of the easiest ways for me to make a filling breakfast without relying on bread or potatoes. This simple version is built around eggs, sausage, vegetables, and cheese instead of bread, hash browns, or potatoes.
Even though we don't eat strict keto anymore, I still make a lot of lower-carb protein forward breakfasts. I especially like egg casseroles because you can make them ahead and reheat individual pieces throughout the week.
If you'd rather make a lighter, meat-free version, my Mediterranean low carb breakfast casserole is another easy option with plenty of vegetables and feta.
Looking for more low carb breakfast ideas? Try my recipes for broccoli and ham crustless quiche, spinach cottage cheese quiche, or eggs wrapped in bacon.
Sausage and Egg Casserole Recipe Ingredients
- Breakfast sausage - Use bulk ground breakfast sausage rather than sausage patties or links. Mild or hot sausage like Jimmy Dean both work depending on the flavor you prefer.
- Eggs - Use large whole eggs.
- Sour cream - Full-fat sour cream gives the egg mixture a rich, creamy texture. Plain Greek yogurt can be substituted if that's what you have.
- Heavy whipping cream - Heavy cream makes the casserole especially rich. Half-and-half or whole milk can also work, although the finished casserole won't be quite as creamy.
- Yellow onion - We use a small amount of diced yellow onion. White onion or red onion works too.
- Bell peppers - Red and green bell peppers add color and vegetables without making the casserole spicy. Any combination of bell pepper colors will work.
- Sharp cheddar cheese - I prefer sharp cheddar because you get plenty of cheese flavor without needing a huge amount. Cheese shredded from a block usually melts more smoothly than pre-shredded cheese.
- Salt and black pepper - Keep the seasoning simple since breakfast sausage and cheddar already add plenty of savory flavor. Garlic powder can also be added if you want a little more seasoning.
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
How to Cook Sausage and Egg Casserole Without Bread
Preheat the oven to 350°F and grease a 9x9-inch or 7x11-inch baking dish.
Step 1: Cook the Sausage and Veggies
Cook the breakfast sausage in a large skillet over medium heat, breaking it into small crumbles as it browns. Drain most of the rendered grease, leaving just enough in the pan to sauté the vegetables.
Add the diced peppers and onion to the same skillet and sauté for about 3 to 4 minutes, until they begin to soften.
Combine the cooked vegetables with the sausage.
Step 3: Assemble the casserole
Spread the sausage and vegetable mixture evenly in the prepared baking dish and sprinkle the shredded cheddar over the top.
In a separate bowl, whisk together the eggs, sour cream, heavy whipping cream, salt, and pepper until well combined.
Pour the egg mixture evenly over the sausage, vegetables, and cheese.
Step 4: Bake until just set
Bake for about 35 to 40 minutes, or until the edges are completely set and the center has only a slight jiggle.
Let the casserole rest briefly before cutting it into squares.
Serve it as is or add sliced green onions, avocado, sour cream, salsa, or hot sauce.
Jen's Tips
- Drain most of the sausage grease before assembling the casserole. A little is useful for cooking the vegetables, but too much can make the finished casserole greasy.
- Sauté the peppers and onions before adding them to the casserole rather than adding them raw. This softens the vegetables and cooks off some of their moisture.
- Don't wait until the center is completely firm before taking the casserole out of the oven. The eggs will continue to set slightly as the casserole rests.
- If you're baking the casserole straight from the refrigerator after assembling it the night before, expect it to need a little more time in the oven.
Keto Breakfast Casserole Variations and Substitutions
- Greek yogurt: Substitute plain Greek yogurt for the sour cream.
- Different cheese: Pepper jack, Monterey Jack, Swiss, Gruyère, or smoked Gouda can all be used instead of cheddar.
- More vegetables: Mushrooms, spinach, roasted tomatoes, or additional peppers can be added. Cook vegetables that release a lot of moisture before adding them so the casserole doesn't become watery.
- Different meat: Cooked ground beef, bacon, ham, chicken sausage, or Italian sausage can replace the pork breakfast sausage.
Make Ahead and Storage
You can assemble the sausage and egg casserole up to one day ahead. Cover the unbaked casserole and refrigerate it overnight, then bake it the next morning. A chilled casserole may need a little additional baking time.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can also cut the casserole into individual portions before storing it, which makes weekday breakfasts easier to reheat.
Macros
Each serving has approximately:
- 440 calories
- 21 g protein
- 6 g total carbs
- 5 g net carbs
- 37 g fat
Nutrition will vary somewhat depending on the brands of sausage, cheese, sour cream, and heavy cream used.
FAQs
Can I make sausage and egg casserole without bread or potatoes?
Yes. This casserole uses eggs, sausage, cheese, and vegetables as the base, so it doesn't need bread or potatoes to hold together. The sour cream and heavy cream help give the eggs a rich, creamy texture.
Is this a keto breakfast casserole?
Yes! This sausage and egg casserole is keto-friendly because it's made without bread or potatoes and is naturally low in carbs. It uses eggs, sausage, cheese, sour cream, and vegetables, with about 6 grams of total carbs and 5 grams of net carbs per serving.
What's the secret to a rich sausage casserole?
Using sour cream, heavy cream, sausage, and cheddar gives this breakfast casserole a rich texture and savory flavor. Be sure to drain excess sausage grease so the casserole tastes rich without becoming oily.
How do I know when an egg casserole is done?
The outside should look completely set and the center should have only a slight jiggle. If the middle still looks liquid or loose, continue baking for a few more minutes.
More Low Carb Breakfast Recipes
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Recipe
Easy Cheese Egg and Sausage Casserole
Ingredients
- 6 Eggs
- ½ cup Sour cream
- ¼ cup Heavy whipping cream
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 pound Pork sausage like Jimmy Dean
- ¼ cup Yellow onion diced
- ½ Green bell pepper diced
- ½ Red bell pepper diced
- 1 cup Shredded sharp cheddar cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9x9 pan or 7x11 casserole dish with cooking spray.
- Heat a large skillet over medium heat. Add the breakfast sausage and cook it until browned, breaking it up into smaller chunks as it cooks.
- Leave a little grease in the pan to cook the veggies, drain the rest of the grease, and add the cooked pork to a medium-sized bowl.
- Add the bell peppers and onion to the same skillet you cooked the sausage and saute for 3-4 minutes until softened. Transfer the cooked vegetables to the bowl with the cooked pork and combine.
- Add the meat and vegetable mixture to the greased pan. Top with shredded cheese.
- Combine the eggs, sour cream, heavy whipping cream, and salt and pepper in a bowl. Beat with a whisk until combined.
- Pour over the top of the meat mixture.
- Bake the breakfast casserole for 35-40+ minutes or until the edges of the casserole are set and the interior is barely jiggly.
- Cut into squares. Garnish with sliced green onions. Serve with avocado slices, sour cream, and salsa too. Enjoy!
Notes
- You can make the breakfast casserole a day in advance. It will take longer to cook being chilled compared to a casserole cooked right away.
Amanda says
How many servings does this make and/or what is a serving size? I'm trying to track the nutritional information more accurately. Thank you!
Cindy says
in case you aren't aware, in the first recipe instead of add in says a&&.