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Low Carb Breakfast Casserole - A Satisfying, Make-Ahead Morning Favorite

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 8 servings

Ingredients

  • 12 large eggs – the protein-rich base of the casserole
  • 1 cup heavy cream or unsweetened almond milk – adds moisture and richness
  • 1 pound breakfast sausage (pork or turkey), casings removed – choose sugar-free for truly low carb
  • 1 cup shredded cheddar cheese – melts into a delicious top layer
  • 1/2 cup shredded mozzarella – for extra melt and stretch
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil or butter – for sautéing
  • Cooking spray – to grease the baking dish

Instructions

  • Preheat and prep the pan. Heat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray.
  • Brown the sausage. In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through. Drain any excess grease and set aside.
  • Sauté the vegetables. In the same skillet, add olive oil or butter. Sauté onion and bell pepper with a pinch of salt until softened, about 5 minutes. Stir in garlic and spinach. Cook until the spinach wilts and most moisture evaporates.
  • Season the mix. Stir in smoked paprika, oregano, and red pepper flakes. Taste and adjust salt and pepper. Combine the cooked sausage with the vegetables in the skillet.
  • Whisk the eggs. In a large bowl, whisk eggs, heavy cream (or almond milk), 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and evenly mixed.
  • Assemble the casserole. Spread the sausage and veggie mixture evenly in the greased baking dish. Sprinkle cheddar and mozzarella on top. Pour the egg mixture evenly over everything, tilting the pan if needed to distribute.
  • Bake. Place on the center rack and bake for 28–35 minutes, until the edges are set and the center is just slightly jiggly. The top should be lightly golden.
  • Rest and slice. Let the casserole rest for 10 minutes. This helps it set for clean slices. Cut into squares and serve warm.