Go Back

Low Carb Breakfast Casserole: Healthy & Filling Start to Your Day

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients
  

  • 10 large eggs
  • 1 cup shredded cheddar (or a blend like cheddar and mozzarella)
  • 1/2 cup cottage cheese or ricotta for extra creaminess
  • 1/2 cup heavy cream (or unsweetened almond milk to lighten it)
  • 12 oz breakfast sausage (pork or turkey), casings removed
  • 1 cup broccoli florets, chopped small
  • 1 cup bell peppers, diced (any color)
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup baby spinach, roughly chopped
  • 2 tbsp olive oil or avocado oil
  • 1 tsp kosher salt, divided (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp red pepper flakes (optional for mild heat)
  • Fresh herbs like chives or parsley for topping (optional)

Instructions
 

  • Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with oil or cooking spray.
  • Cook the sausage: Warm 1 tablespoon oil in a skillet over medium heat. Add the sausage and break it up as it cooks. Brown until no longer pink, about 6–8 minutes. Transfer to a paper towel–lined plate.
  • Sauté the vegetables: In the same pan, add the remaining oil, onion, and peppers. Cook until they soften, 4–5 minutes. Add broccoli and a pinch of salt and cook 2–3 minutes more. Stir in garlic for the last 30 seconds. Fold in spinach just to wilt. Remove from heat.
  • Whisk the custard: In a large bowl, whisk eggs, heavy cream, and cottage cheese until smooth. Season with remaining salt, pepper, smoked paprika, and red pepper flakes if using.
  • Assemble: Spread the cooked sausage evenly in the baking dish. Top with the sautéed vegetables. Pour the egg mixture over everything and sprinkle cheese on top.
  • Bake: Place the dish on the center rack and bake for 28–35 minutes, until the center is just set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
  • Rest and serve: Let it rest 5–10 minutes before slicing. Top with fresh herbs if you like.