A hot, sliceable breakfast casserole that’s both keto-friendly and endlessly practical—Keto Sausage Egg Bake is the kind of recipe I turn to when I want a protein-packed meal that feeds a crowd or makes weekday breakfasts painless. It browns quickly on the stovetop, bakes into a golden, custardy square, and keeps well for grab-and-go mornings. If you prefer a handheld version for busy days, try Quick Sausage Egg Roll-Ups for Busy Mornings for a portable sibling to this bake.
Why you’ll love this dish
This bake hits a lot of want-it-now boxes: it’s low carb, high in protein, budget-friendly, and simple to scale. You can make it for weekend brunch, prep it on Sunday for weekday breakfasts, or serve it warm as a cozy dinner with a salad. Because it uses basic pantry staples—eggs, heavy cream, cheese, and sausage—you rarely need a special grocery run.
“We made this for a holiday morning and everyone went back for seconds—easy to prep, holds together perfectly, and reheats like a dream.”
Why it stands out:
- Keto-friendly: no flour or starchy fillers, just meat, eggs, and cheese.
- Make-ahead: bakes well, slices cleanly, and stores for several days.
- Versatile: add veggies or swap cheeses without losing the base structure.
- Crowd-pleaser: mild seasoning means even picky eaters will usually approve.
The cooking process explained
You’ll brown the sausage, whisk the eggs and cream into a custard, fold in cheese and extras, then bake until set. The most important moments are draining excess fat from the cooked sausage and not overbaking—the center should be just set, not rubbery. Expect about 10 minutes active stovetop work and 25–30 minutes in the oven.
What you’ll need
- 1 lb breakfast sausage (bulk or removed from casings) — pork or turkey
- 8 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese (sharp or mild)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1 cup chopped spinach, sliced mushrooms, or diced onions
- Equipment: 8×8 or 9×9 inch baking dish, skillet, mixing bowl, whisk
Substitution notes:
- Heavy cream: full-fat coconut milk can work in a pinch but will change the flavor; half-and-half will thin the custard slightly.
- Cheese: swap cheddar for Monterey Jack, Gouda, or pepper jack for a spicy lift.
- Sausage: use precooked diced ham or crumbled plant-based sausage for a different protein.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8 or 9×9 inch baking dish with butter, oil, or nonstick spray (parchment helps with cleanup).
- In a skillet over medium heat, cook the breakfast sausage, breaking it into small pieces, until nicely browned, about 6–8 minutes. Drain off excess fat and set aside.
- In a large bowl, whisk together 8 eggs, 1/2 cup heavy cream, 1/2 teaspoon garlic powder, and a pinch each of salt and pepper until the mixture is homogeneous and slightly frothy.
- Stir in 1 cup shredded cheddar cheese, the cooked sausage, and any optional veggies (spinach, mushrooms, onions) until evenly distributed.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake 25–30 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the center should come out clean or with only a few moist crumbs; the internal temperature will be around 160°F when fully cooked.
- Let the bake cool 5–10 minutes before slicing; this helps it firm up and slice neatly. Serve warm or refrigerate for later.
Best ways to enjoy it
This casserole is lovely straight from the oven, but it’s also great cold for packed lunches. Serve slices with:
- A simple mixed-green salad and a drizzle of olive oil for a low-carb dinner.
- Sliced avocado and a spoonful of salsa if you want Tex-Mex flair.
- Pickled jalapeños or a dollop of sour cream for extra richness.
If you want a creamier, more custard-forward companion recipe to try another morning, take a look at Easy Cheesy Egg Bake for a Cozy Morning for ideas on texture and flavor balance.
Storage and reheating tips
- Refrigeration: Cool the bake to room temperature (no more than 2 hours total out of the oven) and store covered in the refrigerator for 3–4 days.
- Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer bag or airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Oven method—cover with foil and warm at 325°F until heated through (about 10–15 minutes for slices). Microwave method—place a slice on a plate, cover loosely, and microwave on medium power for 60–90 seconds or until hot. Reheated internal temperature should reach 165°F for safety and best texture.
Helpful cooking tips
- Drain the sausage well: removing excess fat prevents a greasy bake and helps the custard set properly.
- Don’t overwhisk the eggs: you want them combined and slightly aerated, not foamy. Overbeating can make the texture rubbery.
- Let it rest: a 5–10 minute rest after baking makes slicing cleaner and helps the center finish cooking from residual heat.
- Use an oven-safe thermometer: for consistent results, check the center; 160°F indicates a safe, fully set egg bake.
- Make it a meal prep hero: bake in a 9×9 for thinner slices that reheat faster, or double the recipe in a 9×13 for feeding a crowd.
Creative twists
- Veg-forward: sauté onions, mushrooms, and bell peppers before adding for extra caramelized flavor.
- Low sodium: use mild sausage and reduced-sodium cheese, then adjust salt at the end.
- Dairy-free: substitute heavy cream with full-fat coconut milk and use a dairy-free shredded cheese (note texture will differ).
- Meat swaps: try spicy chorizo, maple breakfast sausage for sweetness, or crumbled tempeh for a vegetarian option.
- Single-serving bakes: pour the mixture into greased muffin tins and bake 15–18 minutes for portable egg muffins.
Common questions
Q: Can I make this the night before and bake in the morning?
A: Yes. Assemble the casserole, cover tightly, and refrigerate overnight. Remove from the fridge while the oven preheats and bake a few minutes longer if cold—check doneness with a toothpick or thermometer.
Q: How can I tell when the bake is done without a thermometer?
A: The surface should be lightly golden and the center should no longer jiggle; a toothpick inserted in the middle should come out clean or with a few moist crumbs.
Q: Is this safe for meal prep and reheating?
A: Absolutely. Store in the fridge within two hours of baking and consume within 3–4 days. Reheat to an internal temperature of 165°F for food safety.
Q: Can I make this vegetarian?
A: Replace sausage with cooked seasoned crumbled tempeh or a hearty saute of mushrooms and use a vegetarian cheese to keep it meatless.
Q: Will the texture change if I use half-and-half instead of heavy cream?
A: Using half-and-half will make the custard slightly less rich and may result in a firmer set. It still works, but heavy cream gives a silkier result.
If you want more make-ahead egg dishes or portable breakfast ideas, explore the internal links above for recipes that complement this bake.
Keto Sausage Egg Bake
Ingredients
Main Ingredients
- 1 lb breakfast sausage (bulk or removed from casings) Pork or turkey.
- 8 large eggs
- 1/2 cup heavy cream Full-fat coconut milk can be a substitute.
- 1 cup shredded cheddar cheese Can use sharp or mild.
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional Add-ins
- 1 cup chopped spinach, sliced mushrooms, or diced onions Any combination can be added.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease an 8×8 or 9×9 inch baking dish.
- In a skillet over medium heat, cook the breakfast sausage until browned (about 6–8 minutes). Drain excess fat and set aside.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until frothy.
- Stir in the cheddar cheese, cooked sausage, and any optional veggies until evenly distributed.
- Pour the mixture into the prepared baking dish and smooth the top.
Baking
- Bake for 25–30 minutes or until the center is set and top is lightly golden. Check with a toothpick to ensure it comes out clean.
- Let cool for 5–10 minutes before slicing.