Low Carb Breakfast Casserole

by Simply2Moms
15 servings
50 min

Looking for a delicious brunch casserole that’s healthy too? Then this keto breakfast casserole recipe is exactly what you want!

Get the complete recipe with tips and substitutions on our website.

When I was growing up, my mom would make an amazing breakfast casserole with bread on the bottom, and sausage and cheese and eggs

This low carb breakfast bake is filled with lots of fresh veggies.

And seasonings. I upped the flavor ante by giving it a slightly spicy southwest feel.

It’s extra delicious with fresh salsa on top! If you’re able to enjoy more fat, try topping this breakfast casserole with some guacamole too.

This casserole is a fantastic make-ahead recipe for meal prepping.

Individual servings reheat beautifully for a fast and healthy breakfast option on busy mornings.

Low Carb Breakfast Casserole
Recipe details
  • 15  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 1 Hot Breakfast Sausage
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1 Yellow Onion, diced
  • 1 6 ounce package Baby Spinach
  • 8 Large Eggs
  • 2 cups Egg Whites
  • 1 tsp. Ground Black Pepper
  • 1/2 1 tsp. Garlic Powder
  • 1 tsp Mineral Salt
  • 1 cup Shredded Pepper Jack Cheese

Preheat oven to 375 F.
Brown sausage and drain well. Transfer drained sausage to the bottom of a lightly greased 9x13 baking dish.
Place baby spinach on top of the sausage.
Sautee diced peppers and onions until the onions become translucent. Scoop cooked veggies evenly over the spinach.
Whisk together eggs, egg whites, salt, black pepper, and garlic powder.
Pour the egg mixture evenly over the casserole.
Sprinkle the top of the casserole evenly with shredded pepper jack cheese.
Bake for 30-35 minutes, until the eggs are set.
Allow the casserole to cool for 5 minutes before cutting and serving.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
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