The popular McDonald’s McGriddle breakfast sandwich is now a low carb breakfast casserole! This keto McGriddle casserole combines gluten free pancakes, sausage, and maple syrup for a delicious twist on the fast food classic. It’s perfect for making ahead so that you can start your day off with a satiating and healthy low carb breakfast.
What Does This McGriddle Casserole Taste Like
It should come as no surprise that this breakfast casserole tastes like the popular McDonald’s breakfast sandwich. Cooked and crumbled sausage is nestled into pancake batter that has been sweetened with brown sugar monkfruit and maple syrup. Each bite has that iconic pancake-sausage-maple taste that everyone knows and loves! This low carb breakfast casserole is a sweet and salty combination that tastes delicious any time of day.
How To Make This Keto McGriddle Breakfast Casserole
Making this gluten free breakfast casserole only has 3 steps, each of which are very simple. First, brown your sausage, crumbling as it cooks. Second, mix the pancake batter in a food processor. Read why this is important in this blog post. Last, bake the casserole. It’s as easy as 1-2-3.
Can Scrambled Eggs Be Added To This Casserole
While this recipe has not been tested with additional scrambled eggs, it should work just fine. If you want to try adding scrambled eggs, I would suggest whisking 6 eggs with 1/4 cup of half n half and pouring it on last on top of the sausage. It might require a couple of extra minutes in the oven for the eggs to fully set. Just keep a watchful eye.
Can This Casserole Be Made Into Muffins
Yes, if you would like to make this recipe into muffins for a grab-and-go breakfast option, you can. Use a 12 cup muffin pan or a 24 cup mini muffin pan. Start checkin for doneness around the 12 minute mark. You’ll want to look for golden and slightly raised tops.
Can This Casserole Be Made At Night and Baked In The Morning
This recipe has not be tested as an overnight recipe. I would not suggest prepping the casserole ahead of baking because pancake batter does not always like the refrigerator after leavening agents (baking soda, powder) have been added.
What Kind of Sausage Is Keto Friendly
Most sausages are perfectly suitable for a ketogenic diet assuming they are sugar free. Whenever possible, look for sausage that is nitrate and nitrate free. Avoid breakfast sausage labeled as “maple” or “sweet” as they will contain added sugars. Mild, hot, or sage breakfast sausage works well in this keto breakfast casserole recipe.
What Kind of Syrup Is Keto Friendly
The popularity of low carb and sugar free lifestyles has saturated the market with sugar free products, like syrups. Many of them are sweetened with maltitol (iykyk) or artificial sweeteners. My favorite keto syrups are ChocZero. They are sweetened with monkfruit, only 1 net carb per tablespoon, and are dairy, soy, and gluten free. (You can save 10% off your purchase with affiliate code ketoinpearls.) I have linked other options that I like in the recipe card below.
Can This Gluten Free Casserole Be Frozen and Reheated
Yes, you can freeze slices of this casserole and reheat them as desired. I recommended freezing individual slices wrapped in plastic wrap and stored in a ziplock bag to prevent freezer burn. To reheat, unwrap a slice, place on a microwave safe plate, and heat for 45 to 50 seconds. If more time is needed, cook in 10 second intervals.
McGriddle Breakfast Casserole (Low carb, gluten free)
- 1 pound breakfast sausage
- 2 cups almond flour
- 1.5 teaspoons baking powder
- pinch of salt
- 1 tablespoon brown sugar monkfruit
- 3 eggs
- 1/2 teaspoon vanilla extract
- 8 tablespoons butter melted
- 3 tablespoons sugar free maple syrup
- Preheat oven to 350 degrees. Grease an 8×12 or 9×13 casserole dish and set aside.
- In a skillet over medium to medium high heat, cook the sausage. Crumble with a wooden spoon as you cook. Drain the grease and set aside.
- In a food processor or blender, blend all remaining ingredients until silky smooth.
- Transfer the pancake batter to the prepared casserole dish. Be sure to scrape all of the batter off the sides of the bowl and blade.
- Add the cooked sausage to the top of the pancake batter, scattering evenly. Use the back of your wooden spoon to lightly press the sausage into the batter so that it just barely sinks down.
- Bake for 20 to 25 minutes. The top should be a nice light golden color.
- Let cool 5 to 10 minutes before slicing.
- Top with more syrup, if desired.