An easy keto breakfast casserole with bacon, sausage, egg, cheese, and a buttery, keto friendly bread. Perfect for meal prep and just 3.5 net carbs per serving!
Breakfast time can be stressful! When you wake up starving, the last thing you want to do is wait to eat. That’s why I love keto breakfast recipes that can be prepped ahead of time, then enjoyed throughout a busy week!
I used to make a breakfast casserole that had sausage, egg, cheese, and canned biscuits in it. I’m not gonna lie, it was delicious, but obviously we don’t eat it anymore.
When I had a hankering for breakfast casserole the other day, I wanted to try my hand at a keto breakfast casserole. Replicating the soft buttery biscuit dough was going to be my challenge in this recipe. A gluten free and low carb biscuit is not easy to recreate. I decided to use my keto cornbread as a swap for the biscuit dough.
I was a bit worried about how it would work with the egg but y’all! It was soooo perfect!
You’re Gonna Love This Keto Breakfast Casserole Recipe
Why? Let me tell you:
- Prepping ahead of time makes for the easiest breakfast ever
- Only 3.5 net carbs per serving
- A clean, gluten free recipe
- Packed full of protein to start your day right
- Kid approved
Ingredients
For the casserole:
- 8 sausage patties
- 5 slices bacon, cooked and crumbled
- 8 eggs
- 1/2 cup half-n-half
- 1 cup shredded cheddar cheese
For the cornbread:
- 1.25 cups almond flour
- 1 tsp baking powder
- 1/3 tsp salt
- 3 eggs
- 8 tbsp melted butter
How to Make This Easy Keto Breakfast Casserole
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish and set aside.
- In a skillet over medium high heat, fry the sausage patties on each side until done, about 5 to 7 minutes. Remove from the skillet and let cool. Once cool enough to touch, slice in half.
- Lay the sausage patty halves on the bottom of the baking dish.
- In a medium mixing bowl, combine all ingredients for the cornbread and whisk until combined. Use a measuring spoon to place dollops of batter all over the sausage patties. Do not worry about perfection.
- Sprinkle the bacon crumbles on top of the cornbread layer.
- Sprinkle the cheese on top of the bacon layer.
- In a large measuring cup, whisk the eggs and half-and-half together. Pour evenly over the entire casserole.
- Bake uncovered for 25 minutes. Let rest 5 minutes before serving.
Is There a Vegetarian Version?
Of course! You can skip the bacon and go meat-free. Feel free to pack it full of veggies too if you’re wanting to get your five-a-day in there, like spinach, bell peppers, tomatoes, zucchini, or any other nutritious, low-carb ingredients!
What Can I Serve This Breakfast Casserole With?
I like to eat it on its own, but it pairs well with toppings and condiments, too. If you want to dress this keto breakfast casserole up, serve it with some avocado slices, sugar-free ketchup, or hot sauce to give it a kick!
FAQs
Definitely! You can’t really go wrong with pork, eggs, and cheese in a breakfast dish, it’s kind of like a keto trifecta! And with tons of protein and only 3.5 net carbs, you can be sure that this is the perfect (and easiest) keto breakfast.
There are tons of keto friendly sausage recipes you can try! If you’re looking for another breakfast recipe, you can’t go wrong with my sausage and cream cheese breakfast squares. Or, if you’re looking for a good way to use up any leftover bacon, my bacon wrapped pickle poppers are a huge hit!
Of course! You can mix and match the ingredients in this keto breakfast casserole recipe as much as you want. Swap out the cheddar for your favorite cheese, replace the pork with a meat alternative, and serve it with any sides or toppings that you want! With the basics in place, this meal is meant to be tailored for you and your family’s tastes!
How to Store This Easy Keto Breakfast Casserole
Once it’s cooled down, you can wrap this casserole up and keep it in the fridge for four days. But to get the most out of this dish, I’d recommend making a couple batches that you can store in the freezer for a last-minute breakfast emergency! Just heat it up as normal when you’re ready to chow down.
Easy Keto Breakfast Casserole
Ingredients
For the casserole:
- 12 ounces sausage patties about 8 patties
- 5 slices bacon cooked and crumbled
- 8 eggs
- 1/2 cup half-and-half
- 1 cup shredded cheddar cheese
For the cornbread:
- 1.25 cups almond flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 3 eggs
- 8 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 baking dish and set aside.
- In a skillet over medium high heat, fry the sausage patties each side until done, about 5 to 7 minutes. Remove from the skillet and let cool. Once cool enough to touch, slice in half.
- Lay the sausage patty halves on the bottom of the baking dish.
- In a medium mixing bowl, combine all ingredients for the cornbread and whisk until combined. Use a measuring spoon to place dollops of batter all over the sausage patties. Do not worry about perfection.
- Sprinkle the bacon crumbles on top of the cornbread layer.
- Sprinkle the cheese on top of the bacon layer.
- In a large measuring cup, whisk the eggs and half-and-half together. Pour evenly over the entire casserole.
- Bake uncovered for 25 minutes. Let rest 5 minutes before serving.
Nutrition
As always, I hope your family loves this keto breakfast casserole as much as we did! Be sure to tag me on social media (@keto_in_pearls) with your recreations!