Healthy Recipes | Keto Sausage Breakfast Casserole

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This tasty keto sausage breakfast casserole is a complete meal. It’s made with sausage, eggs, and vegetables. It’s delicious and very filling.

This keto sausage breakfast casserole has quickly become one of my favorite dishes to make when I invite friends over for brunch. It is keto, low carb, healthy and delicious. It’s also very easy to make. 

Many casseroles are delicious but are not very pretty to look at, but this casserole is actually gorgeous, which is another plus. The spinach and tomatoes make it very colorful.

To start out, you’ll sauté the garlic in a skillet. Once it’s fragrant, go ahead and add whichever meat you’re cooking up (like I said, I’m a big fan of sausage here, but any meat will work for a low carb egg casserole).

Many people discovered the low carb breakfast casserole a long time ago, but they were new to me. Casseroles are, after all, a pretty American dish and I was raised in a Russian family. But it was love at first bite.

Keto Sausage Breakfast Casserole

Prep Time: 20 mins
Cook Time: 30 mins
Resting time: 10 mins
Total Time: 1 hr
Servings: 6 servings
Calories: 367kcal

Ingredients:

  • 1 tablespoon minced garlic
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 8 large eggs
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • 2 teaspoons olive oil, divided
  • 1 lb. frozen spinach, whole leaves
  • 1 lb. Italian pork sausage (I used the Whole Foods brand)
  • 1 pint cherry tomatoes, halved

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Instructions:

  1. First, Preheat oven to 400 degrees F. Grease a 2-quart casserole dish with 1 teaspoon olive oil.
  2. Second, Heat a large, deep skillet over medium-high heat. Add the frozen spinach and cook, stirring often and breaking it up, until it’s defrosted. Allow to slightly cool, then place the spinach in a clean kitchen towel and squeeze out as much liquid as you can.
  3. Next, Wipe the skillet clean and add a teaspoon of olive oil. Add the sausage and cook, stirring and breaking it up, until browned, about 5 minutes.
  4. Add the drained spinach, tomatoes, garlic, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to the skillet. Mix everything to combine.
  5. Transfer the mixture to the prepared baking dish.
  6. Whisk the eggs with the remaining salt and pepper. Pour on top of the sausage mixture. Sprinkle the cheese on top.
  7. Bake until eggs are set and cheese is browned, about 30 minutes. Allow to rest 10 minutes before serving.



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