Low Carb Breakfast Casserole
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Last Updated on June 18, 2020 by Lisa Johnson
This Low Carb Breakfast Casserole featuring homemade Pork Breakfast Sausage and sun-dried tomatoes will become your go-to morning meal! I have included plenty of options to meet your dietary desires, so it is perfect for Keto, Whole30, and Paleo as well being incredibly delicious for anyone that wants breakfast! It’s also really easy to make so that makes it perfect in my book…..
Feel free to switch out the “fillings” to reflect your family’s preferences. Use roasted peppers instead of the sun-dried tomatoes, all cauliflower instead of the broccoli, bacon instead of sausage!
How to make low-carb breakfast casserole:
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with coconut oil or cooking spray, set aside.
Cook the riced cauliflower and broccoli, covered, in a large non-stick pan over medium-heat for 5 minutes…..
Spread the cauliflower mixture evenly in the baking dish…..
Top with the cooked sausage and diced sun-dried tomatoes…..
Sprinkle with shredded cheese, if using.
Whisk the eggs, milk and seasonings together in a large bowl…..
Pour the mixture evenly across the baking dish…..
Bake for 25 minutes until the eggs have set. Cut into 12 pieces and serve…..
This recipe is very similar to the Egg Muffins that I made a few weeks ago, but the clean up is MUCH easier!!
Note:
- I used frozen, riced cauliflower and broccoli to make things super simple. Feel free to make your own if you prefer.
More delicious breakfast recipes:
- Breakfast Egg Muffins
- Instant Pot Mexican Breakfast Casserole
- Whole 30 Breakfast Burrito
- Pork Breakfast Sausage – this is the sausage that I used in this recipe
- Chicken Breakfast Sausage
- Sourdough Breakfast Strata – for those who want bread and cheese in their casserole
Enjoy!!
Low Carb Breakfast Casserole
Ingredients
- 12 large eggs
- ½ cup almond milk coconut milk, whole milk, your choice
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- sea salt and pepper to taste
- 2 cups riced cauliflower and broccoli
- ½ cup crumbled, cooked sausage
- ¼ cup sun-dried tomatoes diced - or more if you prefer
- ½ cup shredded cheese - optional cheddar, Gruyere, etc.
- 1 Tablespoon chopped, Italian parsley to garnish
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with coconut oil or cooking spray, set aside.
- Cook the riced cauliflower and broccoli, covered, in a large non-stick pan over medium-heat for 5 minutes.
- Spread the cauliflower mixture evenly in the baking dish.
- Top with the cooked sausage and diced sun-dried tomatoes. Sprinkle with shredded cheese, if using.
- Whisk the eggs, milk and seasonings together in a large bowl.
- Pour the mixture evenly across the baking dish.
- Bake for 25 minutes or until the eggs have set. Cut into 12 pieces and serve
Notes
- Feel free to switch out the “fillings” to reflect your family’s preferences.
- Use roasted peppers instead of the sun-dried tomatoes, all cauliflower instead of the broccoli, bacon instead of sausage, etc.
- I used frozen, riced cauliflower and broccoli to make things super simple. Feel free to make your own if you prefer.
