I LOVE breakfast food and making it ahead of time of the best. This Make Ahead Low Carb Breakfast Casserole is so simple and it tastes amazing.
My Easy Low Carb Breakfast Casserole and Low Carb Egg Casserole are favorites around here. Making them ahead of time so I can sleep more is the only way to go.
Easy Breakfast Recipe:
I’m far from a morning person! The more sleep the better and I must have coffee before I can function. Making my breakfast ahead of time is a perfect time saving so you can spend more time doing what you really love, sleeping! This Make Ahead Low Carb Breakfast Casserole is not only simple to make but healthy and loaded with veggies.
Make Ahead Low Carb Breakfast Casserole:
Step one: Prepare a baking dish with non-stick cooking spray and set aside.
- I used a 9×13 casserole dish
Step two: Next cook your sausage. In a skillet ground and cook your sausage until fully cooked. Add garlic, peppers, and onions to the skillet and sauté with sausage for 2 minutes.
Step three: Drain the fat from your sausage and then place cooked sausage and veggies in your prepared baking dish. Next, add in chopped spinach.
Step four: In a separate bowl whisk eggs with salt and pepper. Pour egg wash over vegetables in the baking dish and gently mix to make sure eggs are covering the entire dish.
Step five: Place foil over the casserole and keep in in the fridge for 1-2 days.
Baking Breakfast Casserole:
Preheat oven to 350 degrees F. Top with cheese and bake for 45 minutes or until a fork can come out clean and eggs are cooked all the way through.
Low Carb Breakfast Casserole:
I love a good breakfast casserole. These low carb casserole recipes are some of my favorite.
- Three Cheese Low Carb Breakfast Casserole
- Spinach and Mozzarella Low Carb Breakfast Casserole
- Bacon Low Carb Breakfast Casserole
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I LOVE breakfast food and making it ahead of time of the best. This Make Ahead Low Carb Breakfast Casserole is so simple and it tastes amazing.
- 1 pound ground sausage
- 1 tablespoon minced garlic
- 2 cups bell peppers (diced)
- 1/2 cup yellow onion (diced)
- 3 cups baby spinach (chopped)
- 12 large eggs
- 1/8 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- 1/2 cup Colby jack cheese (shredded)
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 cooked sausage and veggies 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 the baking dish and gently mix to make sure eggs are covering the entire dish.
Place foil over casserole and keep in in the fridge for 1-2 days.
Preheat oven to 350 degrees F. Top with cheese and bake for 45 minutes or until a fork can come out clean and eggs are cooked all the way through.
I used a 9x13 casserole dish.
Keep your casserole in the oven covered for 1-2 days then bake.
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