Easy Low Carb Breakfast Casserole
This easy low carb breakfast casserole has quickly become a favorite in our house. It’s perfect for breakfast (of course!), but also for a quick, easy and delicious dinner or a special occasion/holiday brunch!
It can easily be prepared the night before and just popped into the oven, but it’s so simple to throw together, it literally only takes minutes to make and…and VIOLA! Dinner or breakfast in about a half an hour!
When I make it for dinner, I add a veggie side, like steamed broccoli. For breakfast, you can add hash browns, biscuits, fresh fruit or whatever suits your fancy.
My daughter, who is currently following the Keto diet, created this yummy casserole. There are hardly any carbs in this recipe, but it’s packed with plenty of protein, AND…I can assure you, it does not taste anything close to dietetic. Even if your not following a strict Keto diet, this is great for those that are consciously watching those carbs (Me!)
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Easy Low Carb Breakfast Casserole
ingredients:
One thing I love about this recipe is that it uses simple ingredients:
- 1 lb breakfast sausage (which I totally forgot to put in the above pic :/
- 8-10 eggs
- 1 can of Rotel (or petite diced tomatos with chilis)
- 2 Tbsp butter
- 1/2 of a medium onion (chopped)
- 1/4 cup of heavy cream or half and half
- 1-2 handfuls of shredded cheese
- Mushrooms (optional)
let’s make it!
Scramble the breakfast sausage and when it begins to brown, add the onion and butter.
After the onion has cooked for 2-3 minutes, add the mushrooms (optional) and continue cooking until they begin to brown, as well.
Whisk together the eggs, cream (or half and half), salt and pepper in a mixing bowl.
Then add 1-2 handfuls of shredded cheese and the petite diced tomatoes (drained) to the eggs and pour the egg mixture into a lightly sprayed casserole pan (13×9 or 11×7) or deep pie pan.
Add the sausage on top of the egg mixture and lightly spread it around and into the egg mixture. Put it into a 350 degree (preheated) oven and cook for about 30 minutes but, since all ovens are different, start checking it around 20 minutes. You may need to cook a little longer than 30 minutes, depending on your oven. It should be light golden on top like the pic, below.
If you’re making this for an early breakfast and you want to save some time, brown the sausage the night before and refrigerate…then, all you have to do is put it all together and bake.
You can also prepare and mix everything together, put into your casserole, cover and refrigerate until morning. Then, just pop it in the oven.
This is a great, easy and frugal recipe that can feed a group! I’ve added it into my recipe rotation almost weekly, for dinner and I’ve also made it a few times for breakfast! We’ve really enjoyed it and I’m sure you will too!
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Low Carb Breakfast Casserole
Ingredients
- 1 Lb. Breakfast sausage
- 1/2 Onion chopped
- 10 Eggs
- 2 Tbsp Butter
- 1/4 Cup heavy cream Can also use half and half. I also added about a 1/4 cup of water to the cream
- 1 Can of Rotel drained
- 1-2 Handfuls of shredded cheese I used Colby Jack
- Salt and pepper to taste.
Instructions
- Preheat oven to 350 degrees,
- Brown sausage. About half way through cooking, add butter and onion. (If adding mushrooms, add them, now, as well and cook until they start to brown.)
- Whisk eggs, cream, salt and pepper in a mixing bowl.
- Add cheese and Rotel to the egg mixture. Stir...then add in the sausage mixture.
- Pour into large, greased pie plate or an 13x9 (or 11x7) casserole dish.
- Cook 30-40 minutes or until brown and set in the center. (If you find that it's browning faster than it's setting, reduce heat and keep a close eye on it so it won't burn.)
- Cool at least 5 minutes before serving.
- Note: If you're making this for dinner, add a veggie, like broccoli or a salad.
