This is Easy Low Carb Breakfast Casserole is loaded with vegetables and full of flavor. I added sausage and baked until firm. I make this for my father-in-law all the time when they come to visit because he tries to eat a full Keto diet.
A good breakfast to start the day.
Breakfast food is the best, but I'll admit though I'm soooo not a morning person. My kids have learned pretty quickly not to request for mommy until after she has coffee. Do any other moms have the same rule in their house? We all pile on the couch, them with milk and me with coffee, and watch a cartoon, every morning! We all need that minute or two to wake up before starting the day. It's bliss most days, and I enjoy the quiet cuddles. The only issue is on the mornings we have to get going early. They want to sit and relax before fully waking up, but we need to head out the door. Most days though it's wonderful, and I really enjoy an easy breakfast recipe to go along with our slow mornings. Which is why I LOVE low carb-free breakfast recipes like this one. Mix it up and toss it in the oven. Then I can have my cuddle and coffee time with the kids while it bakes.
Making this recipe low carb.
For this recipe, I wanted to keep it low carb so no bread and no potatoes. Just loaded with veggies, some sausage, and eggs all in a baking dish. I topped it with just a little cheese and baked. It takes about 40 minutes to bake so that's 40 minutes of coffee time which I am totally okay with! If you want to try another low carb breakfast recipe you have to try my Muffin Tin Low Carb Breakfast Casserole! I used this recipe but baked them in a muffin tin for easy one serving breakfast.
Want to make this Low Carb Breakfast Casserole ahead of time?
I love making this ahead of time and eating it the next morning or even throughout the week. Since this Low Carb Breakfast Casserole is made with no potatoes or bread it doesn't get soggy overnight. I usually bake it the night before, and then let it cool completely. Cut into slices and place them into an airtight container. If you want to freeze it, I usually cut into squares, and freeze them separately on a baking sheet then add them to a baggy once frozen and keep them in the freezer. This way I can take out just one square at a time!
Reheating this dish:
You can reheat this dish a few different ways. Whether in the microwave or over here is how you would do it.
If you refrigerated the casserole you can reheat it with these directions.
- Microwave - Cut out your serving size and microwave for about 2 minutes. It should come out piping hot, so be careful.
- Oven - If you are using the oven to reheat the whole casserole, preheat the over to 350 degrees. Bake for roughly 10 minutes.
If you froze your casserole you can reheat it best in the oven.
- Thawed - Preheat at 350 degrees and bake for about 15 minutes.
- Frozen - Allow the dish to come to room temperature. Since the pan will be very cold, don't preheat your oven. Turn on to 350 degrees, and place the casserole in the oven then, to warm up with the oven. Bake for about 25 minutes this way.
More Recipes for YOU:
Spinach and Mozzarella Low Carb Breakfast Casserole
Bacon Low Carb Breakfast Casserole
Muffin Tin Low Carb Breakfast Casserole
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Easy Low Carb Breakfast Casserole
Ingredients
- 1 pound Ground breakfast sausage
- 1 tablespoon Garlic minced
- 2 cups Bell peppers diced
- ½ cup Yellow onion diced
- 3 cups Spinach chopped
- 12 Eggs
- ⅛ teaspoon each Salt and pepper or to taste
- ½ cup Cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees F and prepare a baking dish with non-stick cooking spray and set aside.
- Ground and cook sausage in a skillet until fully cooked. Add garlic, peppers, and onions to the skillet and sauté with sausage for 2 minutes. Place this in your prepared baking dish. Add chopped spinach on top.
- In a separate bowl whisk eggs with salt and pepper. Pour egg wash over vegetables in a baking dish and gently mix to make sure eggs are covering the entire dish. Top with cheese and bake for 45 minutes or until a fork can come out clean and eggs are cooked all the way though.
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Great recipe! I love garlic but I think I put too much in. Will make again but less garlic.
We made this casserole this morning. It was delicious! Easy to make too. The only concern I had was the garlic. I use bottled minced. A tablespoon would have been 6 cloves so I scaled down to 1 teaspoon. We loved it! Following for more low carb recipes!
I love garlic and use a good amount but if you don't then add less would be the way to go. I am so glad you liked it!
I did not read cook the spinach and drain I used fresh and there was so much liquid I couldn’t serve in squares. I will cook and squeeze the liquid from it first. Next time.
I just made this. Had to have a small sample and it is so good!!! I am going to cover & refrigerate it. I didn't see any reheating instructions. Can you tell me how you reheat to retain its quality? I am not cutting into slices. So I will reheat the whole pan.
Thanks,
Thank you for asking and letting me know. I just updated the recipe with that information. Here you go!
If you refrigerated the casserole you can reheat it with these directions.
Microwave - Cut out your serving size and microwave for about 2 minutes. It should come out piping hot, so be careful.
Oven - If you are using the oven to reheat the whole casserole, preheat the over to 350 degrees. Bake for roughly 10 minutes.
Thank you so much. I made your casserole for my family with my father in law visiting. Thought that was very appropriate. We actually had some this morning & it was still delicious. I just did a quick burst in the microwave and then stuck in the oven on 350 and watched it until it was good and warm. So pretty much what you recommend above. Thanks for the great recipe!!!
Teresa
So glad that you enjoyed the recipe so much!
So easy and year so tasty! Thank you for sharing. I started meal prepping and this is perfect for breakfast. How long would it last in air tight containers in the fridge?
Hi do I bake covered or uncovered
I back mine covered.
What size oval pan? Thanks
I use a 9x13
Thank you so much for sharing this recipe! It is absolutely easy and really delicious! The only change I made was the second time I made it, I placed the oven on 325 and baked for 30min! The first time I followed the directions and baked it on 350 for 45min and the cheese was hard and brownish. The second time it was perfect and as soon as it came out the oven it was GONE they wasn't even letting it cool off not even 2 minutes!! They love it! Thanks again!
I'm glad you all enjoyed it!
Hi can you tell me what the serving size is for the nutrition facts that are provided?
About 1 cup is what the facts are for. Thanks!
How many servings for the nutritional facts provided?
8 servings.
Thank you so much for this recipe, it is really great. I have been trying multiple different kinds of low-carb breakfast casseroles and a lot of them were good but this one actually hit all the marks. First time I made it I made it exactly by your recipe and it was very delicious. Second time I made it I like to add my own flavor and changes to it which are strictly personal preferences. Briefly I will try to tell you what I did as far as changes. I didn’t quite use 2 cups of bell pepper, I used one medium green pepper and half of a red bell pepper. I did use the onion and garlic like your recipe. After all that was cooked I put it in the bottom of my baking dish and then I added the 3 cups of chopped fresh spinach as you suggest. I whipped up the 12 eggs and I added a half a cup of whipping cream, a tablespoon of Frank’s hot sauce, salt and pepper, and additionally three green onions sliced very thin along with 2 tablespoons of fresh chopped parsley. And last I added a cup of grated cheddar cheese to the beaten egg mixture. I mixed all that up with my spatula and poured it across the top of the meat and the spinach. Used my spatula to make sure the egg got distributed evenly throughout the dish, stirring slightly. Then I added on top of all that four slices of bacon that I had chopped and browned in the skillet before I started the recipe. I sprinkled the crispy bacon across the top of the casserole and last but not least I sprinkled my last half a cup of grated cheese across the top of that. Then baked in the oven.
This of course changed the nutritional values. I entered everything into MyFitnessPal as a recipe that I created myself. Surprisingly it really didn’t change the carbs and fiber at all, still 3 g of carbs and half a gram of fiber. But it naturally doubled the calories and fat, 427 cal 27 g of fat. But it also increased the protein to nearly 17 g. Now I know that’s a lot of calories for one serving but most people who are on keto and low-carb diets tend to eat more calories and fat. So I wasn’t as concerned with those increases especially since it also increase the protein. Also this is a much more filling and satisfying meal. After I eat this I am extremely satisfied and have no desire to eat anything else or snack on something I shouldn’t. I know this extremely changes your recipe, and I hope that doesn’t upset you. But I thought I would share in case other people would like it to be an even heartier meal that can be served to family and guests. Once again thank you for giving me this recipe and along with it allowing me to add all of my personal preferences to it.
Question .... the recipes calls for "3 cups spinach chopped." Is that 3 cups loose spinach before it's chopped, or is it 3 cups spinach after it's chopped ? Thx !
Hi Sue, I used 3 cups pre-chopped.
Instead of a dozen eggs could you do 6 eggs and 6 egg whites?
I would do 6 eggs and maybe 8 egg whites to make sure there is enough!
Can you make this the night before or will it ruin the spinach?
The directions for making this ahead of time are actually in the post, but yes you can definitely make this the day before. No it will not ruin the spinach.
This is so delicious. I also added mushrooms in place of 1 of the 2 cups of bell peppers. The only change I had to make was to cover the casserole when cooked or the cheese gets too dry. Thanks for sharing:)
Sounds good!
Lovely recipe. I added some chopped mushrooms and prepped it the night before. It was a huge hit with everyone and my picky eaters couldn’t even detect the mushrooms.
Awesome! Glad you liked it, Julie!
I’m making for 12 people. What size pan do you recommend and would cooking fine be the same?
I would use a 9x13 and cooking time would be the same for that! Hope you enjoy it.
Awesome and super easy!! I had some red, yellow and orange peppers as well as green, so I added those and also jalapeño ! Loved it!
I love the idea of Jalapenos! That sounds amazing.
Prepared this ahead of time to cook for guests who were visiting from out of town. Awesome reviews from everyone. Great taste and helped all of us with sticking to our diets. I used Jennie breakfast turkey sausage for a bit of extra flavor.
So glad you liked it Gail!