Low-Carb Sausage and Egg Casserole
A delicious low-carb casserole packed with chicken sausage, eggs, and cheese, perfect for breakfast, brunch, or dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Ingredients
Scale
- 1 lb fully cooked chicken sausage, crumbled or chopped
- 10 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella
- 3/4 cup unsweetened almond milk or heavy cream
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Cooking spray or butter for greasing
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, warm the crumbled chicken sausage until it’s heated through and lightly golden.
- In a large bowl, whisk the eggs until smooth. Add the almond milk or cream, garlic powder, onion powder, salt, pepper, and optional red pepper flakes.
- Fold in the shredded cheddar, mozzarella, chopped red bell pepper, and chopped green onions (save some green onions for garnish!). Gently mix in the sausage until everything is combined.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out clean.
- Allow it to rest for 5 minutes before slicing. Top with the reserved green onions for a fresh finish!
Notes
This casserole can be enjoyed warm or cold and is great for leftovers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Find it online: https://breakfastrecip.com/low-carb-sausage-egg-casserole/