Low-Carb Sausage and Egg Casserole

Cooking a hearty and satisfying breakfast or brunch dish can be a delightful experience, especially when it comes together effortlessly. The Low-Carb Sausage and Egg Casserole is one of those recipes that not only pleases the palate but is also quick to whip up, making it a reliable go-to for busy families or weekend gatherings. I stumbled upon this dish during a casual brunch with friends, and I was instantly taken by how its rich flavors and wholesome ingredients came together so harmoniously. It’s not just a meal; it’s comfort on a plate.

Why You’ll Love This Dish

This Low-Carb Sausage and Egg Casserole is packed with protein and bursting with flavor, making it a perfect choice for any meal of the day. It’s a versatile dish that’s ideal for meal prep, ensuring you have a nutritious option at your fingertips. The use of chicken sausage keeps it light while still delivering that satisfying kick, and the combination of cheeses gives it a delightful creamy texture. Whether you’re hosting a brunch or looking for a quick weeknight dinner, this casserole always hits the spot.

"I made this casserole for my family brunch, and it was a total winner! Everyone loved the cheesy deliciousness, and I loved how easy it was to prepare!" – A Happy Home Cook

Step-by-Step Overview

Making this casserole is a breeze. Start by preheating your oven and greasing the baking dish. While the chicken sausage warms up in a skillet, you can whisk together the eggs and mix in your seasonings and vegetables. That’s where the magic happens—fold in the sausage and cheeses, pour everything into the baking dish, and let the oven work its magic. After baking, all you need to do is let it cool for a few minutes before serving.

What You’ll Need

Here’s what you’ll need to create this fabulous casserole:

• 1 lb fully cooked chicken sausage, crumbled or chopped
• 10 large eggs
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella
• 3/4 cup unsweetened almond milk or heavy cream
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Cooking spray or butter for greasing

Feel free to swap out ingredients if you prefer different cheeses or have dietary restrictions. If you’re looking for a dairy-free version, just stick with almond milk and omit the cheeses or use dairy-free alternatives.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a skillet over medium heat, warm the crumbled chicken sausage until it’s heated through and lightly golden.
3. In a large bowl, whisk the eggs until smooth. Add in the almond milk or cream, garlic powder, onion powder, salt, pepper, and optional crushed red pepper flakes.
4. Fold in the shredded cheddar, mozzarella, chopped red bell pepper, and chopped green onions—reserve some green onions for garnish. Gently add the sausage and mix just until combined.
5. Pour the mixture into your prepared baking dish, spreading it evenly. Bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out clean.
6. Let it rest for 5 minutes before slicing. Garnish with the reserved green onions before serving.

Best Ways to Enjoy It

Serving this casserole is where you can get creative! Cut it into squares and serve it with a dollop of salsa or hot sauce for an added kick. Pair it with a simple green salad or avocado slices to balance the richness. For drinks, consider serving fresh fruit juice or a strong cup of coffee to elevate your brunch experience.

How to Store

If you have leftovers (though I doubt you will!), store them promptly in an airtight container in the refrigerator. This casserole will keep well for about three days. To reheat, simply warm it up in the microwave or the oven at 350°F (175°C) until heated through, about 10–15 minutes. Just be sure not to overcook it during reheating, as it can dry out.

Helpful Cooking Tips

• Make sure to whisk the eggs thoroughly for a smooth, fluffy texture.
• When warming the sausage, don’t rush it; a little browning adds flavor.
• Allow the casserole to sit for a few minutes before cutting; this helps it hold together better.

Recipe Variations

Feel free to get creative with this recipe! Adding spinach or kale can boost the nutrition, while swapping in other sausage varieties, such as turkey sausage, can add an interesting twist. For a spicier version, try adding jalapeños or a sprinkle of cayenne pepper.

Frequently Asked Questions

How long does this casserole take to prepare?

This casserole comes together quickly, usually within 10–15 minutes, and takes about 35–40 minutes to bake. Perfect for a speedy breakfast!

Can I freeze leftovers?

Yes! This casserole freezes well. Just ensure it’s fully cooled before wrapping it tightly in foil or plastic wrap. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat as directed.

What can I use instead of almond milk?

Heavy cream works well for a creamier texture, or you can use regular milk if you’re not concerned about the carb count.

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