Keto Breakfast Casserole

My family loves this keto breakfast casserole recipe. Made with fluffy eggs, savory sausage, veggies, and melty cheese, it’s easy to make. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 180kcal

Author Arman Liew

Ingredients

1 pound cauliflower cooked * See notes
1 large bell pepper chopped
1 large onion chopped
1/4 pound Italian sausage chopped
6 large eggs
4 large egg whites or extra eggs
1 cup cottage cheese
1 1/2 cups shredded cheese Mozzarella or cheddar
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
In a large skillet, add the oil and place over medium heat. Once hot, add the onions, peppers, and Italian sausage. Cook for 3-4 minutes, until the sausage is browned.
Placed the cauliflower, vegetables, and sausage into the baking dish. Spread out in an even layer.
In a mixing bowl, whisk together the eggs, egg whites, cottage cheese, shredded cheese, salt, and pepper. Pour the mixture into the baking dish.
Bake the casserole for 35-40 minutes, or until the center is cooked and the edges are golden brown.
Remove the casserole from the oven and serve immediately, or let it cool completely.

Video

Notes

Cauliflower: You can either steam it or air-fry it.
Tips: See my recipe tips above for making the best breakfast casserole.
Storage. Leftovers keep in the fridge for up to 1 week and in the freezer for up to 6 months. Reheat in the microwave or thaw to room temperature.

Nutrition