This keto sausage breakfast casserole packs all the savory flavors of a classic breakfast into one easy, protein-packed dish. Browned breakfast sausage folds into a cheesy egg base built on almond flour and flaxseed meal, with a sweet-savory drizzle of sugar-free maple syrup. It slices into eight hearty servings at 3 g net carbs — ideal for meal prep or weekend brunch.
Casseroles have a reputation for being the ultimate comfort food for a reason—they’re simple, satisfying, and perfect for feeding a crowd. This Keto Sausage Breakfast Casserole is no exception! It packs all the savory flavors of a classic breakfast into one easy-to-make dish. Forget juggling multiple pans on a busy morning; just mix, pour, and bake your way to a delicious, protein-packed meal that will keep you fueled for hours. It’s a game-changer for meal prep and a guaranteed hit at any brunch table.
Ingredients
• 1 lb (450g) breakfast sausage
• 10 large eggs
• 4 oz (113g) sharp cheddar cheese, shredded
• 1 cup (96g / 3.39 oz) almond flour
• ¼ cup (28g / 0.99 oz) flaxseed meal
• 4 tbsp (57g / 2.01 oz) butter, melted
• 6 tbsp sugar-free maple syrup, divided
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp dried sage
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish or line it with parchment paper.
3. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until it’s fully browned. Drain off any excess grease and set aside.
4. In a large mixing bowl, whisk together the almond flour, flaxseed meal, onion powder, garlic powder, dried sage, salt, and pepper.
5. To the dry , add the 10 eggs, shredded cheese, melted butter, and 4 tablespoons (60 ml / 2 fl oz) of the sugar-free maple syrup. Whisk until everything is well combined.
6. Gently fold the cooked sausage into the egg mixture.
7. Pour the entire mixture into your prepared casserole dish, spreading it into an even layer. Drizzle the remaining 2 tablespoons (30 ml / 1 fl oz) of maple syrup over the top.
8. Bake for 45-55 minutes, or until the center is set and a knife inserted into the middle comes out clean. Let it cool for at least 10 minutes before slicing and serving.
Nutritional Information
• Nutritional Info
• Per Serving (makes 8)
• Calories: 480
• Fat: 41.2g
• Net Carbs: 3g (0.11 oz)
• Protein: 22.7g
Pro Tips
• Feel free to add low-carb vegetables like sautéed spinach, mushrooms, or diced bell peppers for extra flavor and nutrients. Just be sure to cook them and squeeze out any excess moisture first.
• Experiment with different cheeses! Smoked gouda, Monterey Jack, or a spicy pepper jack would all be delicious substitutions for cheddar.
• This casserole is perfect for meal prep. Store individual slices in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave for a quick and easy breakfast.
• To check for doneness, gently shake the pan. The center should be firm and not jiggle, and the top will be golden brown.
FAQ
Q: Can I add vegetables to this keto breakfast casserole
A: Yes, you can add low-carb vegetables like sautéed spinach, mushrooms, or diced bell peppers. Be sure to cook them and squeeze out any excess moisture first to prevent the casserole from becoming watery.
Q: How do I store and reheat this sausage casserole
A: Store individual slices in an airtight container in the refrigerator for up to 4 days. To reheat, simply place a slice in the microwave until it’s warmed through for a quick and easy breakfast.
Q: Can I use a different type of cheese in this recipe
A: Absolutely! While the recipe uses sharp cheddar, you can easily substitute it with other cheeses like smoked gouda, Monterey Jack, or a spicy pepper jack for a different flavor.
Q: How do I know when the casserole is fully cooked
A: The casserole is done when the top is golden brown and the center is set and doesn’t jiggle. You can also test it by inserting a knife into the middle; it should come out clean. The typical bake time is 45-55 minutes.
Pro Tips
- Drain the excess grease off the browned sausage before folding it into the egg mixture so the casserole sets up cleanly instead of going greasy.
- Stir 4 tablespoons of the sugar-free maple syrup into the batter and reserve the remaining 2 tablespoons for drizzling over the top — that glaze gives the sweet-savory finish.
- Add low-carb vegetables like sautéed spinach, mushrooms, or diced bell peppers, but cook them first and squeeze out any excess moisture.
- Check doneness by gently shaking the pan — the center should be firm and not jiggle, and a knife inserted in the middle should come out clean.
- Cool the casserole at least 10 minutes before slicing, and store individual slices in airtight containers in the refrigerator for up to 4 days.
Frequently Asked Questions
Can I meal-prep this breakfast casserole?
It's perfect for it — store individual slices in airtight containers in the refrigerator for up to 4 days and reheat them in the microwave.
Is sausage breakfast casserole keto?
One of eight servings has about 3 g net carbs with 22.7 g of protein and 41.2 g of fat. The almond flour and flaxseed meal replace any bread base entirely.
What cheese can I use instead of cheddar?
Smoked gouda, Monterey Jack, or a spicy pepper jack are the recipe's suggested substitutions — all melt beautifully into the egg base.
Can I add vegetables to the casserole?
Yes — sautéed spinach, mushrooms, or diced bell peppers all work. Cook them first and squeeze out the excess moisture so the casserole doesn't turn watery.
Recipe card below.
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Keto Sausage Breakfast Casserole
Ingredients
Method
- Directions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch casserole dish or line it with parchment paper.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until it's fully browned.
- Drain off any excess grease and set aside.
- In a large mixing bowl, whisk together the almond flour, flaxseed meal, onion powder, garlic powder, dried sage, salt, and pepper.
- To the dry , add the 10 eggs, shredded cheese, melted butter, and 4 tablespoons (60 ml / 2 fl oz) of the sugar-free maple syrup.
- Whisk until everything is well combined.
- Gently fold the cooked sausage into the egg mixture.
- Pour the entire mixture into your prepared casserole dish, spreading it into an even layer.
- Drizzle the remaining 2 tablespoons (30 ml / 1 fl oz) of maple syrup over the top.
- Bake for 45-55 minutes, or until the center is set and a knife inserted into the middle comes out clean.
- Let it cool for at least 10 minutes before slicing and serving.
