Looking for a filling, low-carb breakfast that doesn’t involve bread or potatoes? This breakfast egg bake casserole is the perfect solution. Packed with protein and full of flavor, it’s a great way to kickstart your day. Whether you’re making it for a weekend brunch or prepping it for weekday breakfasts, this recipe is a winner.
A Breakfast Without the Carbs
Egg bakes are a popular breakfast option, but many traditional recipes rely on starchy ingredients like bread or potatoes as the base. This keto version skips the carbs, opting instead for sausage, eggs, and cottage cheese to provide protein and richness. The addition of sautéed onions and bell peppers gives the casserole a burst of flavor, while the shredded cheese on top adds the perfect finishing touch.
What to Serve with Keto Egg Bake
This breakfast casserole is hearty enough to serve on its own, but if you’re looking to round out your meal, consider adding a side of fresh avocado slices or a light green salad for a refreshing contrast. Another great option is serving it with a dollop of sour cream or a drizzle of hot sauce for an extra kick.
Customizing the Casserole to Fit Your Tastes
- Sausage Alternatives: Not a fan of sausage? Swap it out for cooked bacon, ham, or even a vegetarian option like mushrooms or spinach to add more vegetables to your breakfast.
- Cheese Options: While this recipe calls for shredded cheese as a topping, feel free to mix things up. Cheddar, mozzarella, or a Mexican blend all work well here, but you can experiment with whatever cheese you prefer.
- Spice It Up: If you enjoy a little heat in the morning, the dash of cayenne pepper can be increased, or you can even add chopped jalapeños for extra spice. If cayenne isn’t your thing, simply omit it for a milder flavor.
Freezing and Storing Your Keto Egg Bake
One of the best things about this keto egg bake is how easy it is to make ahead. If you’re meal prepping, you can assemble the casserole the night before and pop it in the oven in the morning. Leftovers store well in the fridge for up to four days, and they reheat beautifully in the microwave or oven.
If you’d like to freeze it, simply portion it into individual servings after baking and allow the casserole to cool completely. Wrap each portion in plastic wrap and place them in a freezer-safe bag. When you’re ready to eat, thaw the casserole overnight in the fridge and reheat it in the oven or microwave.
Quick Tips for Success
- Use Fresh Vegetables: Freshly diced bell peppers and onions bring brightness and crunch to the dish. If you only have frozen vegetables on hand, be sure to thaw and drain them well to avoid a watery casserole.
- Don’t Skip the Sauté: Sautéing the onions and bell peppers before adding them to the casserole enhances their flavor and prevents them from becoming too soft during baking.
- Whisk Thoroughly: Make sure to whisk the eggs and cottage cheese mixture well to achieve a smooth consistency. This helps ensure even cooking and avoids any clumping.
Breakfast Egg Bake Casserole
Ingredients
- 8 eggs
- 1 cup cottage cheese
- 1 lb ground sausage
- ½ cup bell pepper diced (any color)
- ⅓ cup onion diced
- 1 teaspoon butter
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- Dash of cayenne pepper optional
- 1 cup shredded cheese
Instructions
- Preheat the oven to 350°F
- Grease an 8×8 baking dish.
- In a frying pan, heat the butter and saute the peppers and onions for 3-4 minutes, until starting to brown.
- Whisk eggs then add the salt, garlic powder, cayenne (optional), and cottage cheese. Mix thoroughly.
- Sprinkle sausage crumbles over the bottom of the baking dish then sprinkle the peppers and onion over the sausage.
- Pour the egg mixture on top and make sure everything is spread evenly.
- Bake for 35-40 minutes, until the egg is fully cooked.
- Top the casserole with cheese and return to the oven until melted (about 2 minutes).
- Garnish with fresh herbs, flake salt, and cracked pepper. (optional)