Low Carb Breakfast Casserole

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This is a great breakfast casserole that reheats really well. You can make it on the weekend and enjoy it throughout the week for breakfast when you may not have as much time to cook. It’s also very filling due to the higher fat content. We actually had this for dinner tonight. It’s easy to make, inexpensive, and plentiful. In fact, if you are cooking for just a few people, you may want to cut the recipe in half.


Low Carb Breakfast Casserole

2 lbs ground sausage

8 ounces softened cream cheese

1/2 small onion, diced

2 jalapeno peppers, diced (or 1/2 green pepper)

12 well-beaten eggs (season with salt and pepper)

1 cup shredded cheese (cheddar or mexican blend)

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and evenly distribute on top of sausage. Sprinkle with onions and peppers. Pour eggs over the sausage mixture. Add shredded cheese to the top.


Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting.

Serves 12: NET carb count is about 2 per serving.




32 thoughts on “Low Carb Breakfast Casserole”

  1. We just started a low carb diet and this casserole was absolutely fabulous! Getting ready to make it again. Can’t wait to try some more of your recipes! Thank you!

    1. I’m so glad. I am getting ready to post a variation on this recipe. I should have it up soon. Good luck with your low carb plan. It really works!

  2. Being a type 2 diabetic and a true breakfast casserole addict, this is the perfect recipe for me. We loved it…all of it. Hard to feel guilty about eating this casserole, low carbs and very tasty, it also reheats great. This will be a breakfast staple for me from now on! Thanks!!

      1. I forgot to mention that when we make this, we add about 2 Tbsp. of Hellmanns mayo to the egg mixture. It gives it more body, flavor and adds no carbs. Have also made it with green chillis, and mushrooms. GREAT RECIPE

  3. Found your site yesterday when I was Googling for a low-carb breakfast casserole recipe. I made this last night (adding some jalapeno peppers to the mix, too), and dang, it was GOOD! I am so glad I found your site. I am going to be trying LOTS of your recipes. :)

  4. I tried this this morning. Yummy! It was very easy. Where I live they don’t have ground sausage, so I used hamburger with spices added for sausage like effect, and still worked great. Thanks!

  5. May I ask what kind of ground sausage do you use? Like a breakfast sausage or like a Italian bulk sausage? I am not sure what you mean. Thanks in advance.

  6. When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get three e-mails with the same comment.
    Is there any way you can remove me from that service? Cheers!

    1. I’m sorry, but if think that is something you have to do on your account. I know that subscribing to the blog to get new posts doesn’t require that you also subscribe to comments. Again, I apologize for the inconvenience.

    1. I really don’t know. I would think it could be frozen, but since I haven’t actually tried it, I can’t promise you it will. If you try it, let me know how it does.

      1. I have a friend that she freezes this in single portiins, and she takes out what she needs. She says it freezes well.

  7. This does freeze very well! We always make enough to have several servings in the freezer. Still one of our favorite breakfast dishes….ever. :)

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