Sausage and Egg Casserole

With only a handful of ingredients, our Sausage and Egg Casserole dish is the perfect laid-back brunch dish, or to take away on busy mornings. The baked eggs are firm enough to cut into finger foods, a great trick for adults rushing to work, teens in school, or small children who prefer to eat with their hands rather than a fork. Plus, with about 4 grams of carbs per serving, this is an easy ketogenic breakfast or ideal low-carb lunch.

More carnivorous eaters can enjoy this gluten-free casserole breakfast with just sausage and eggs, but you can sneak in veggies too. Eggs are a great vehicle for pickled cucumbers. We used arugula in this recipe, but you could easily substitute or add kale or Swiss chard. For extra flavor, you could even add some mushrooms, onions, or bell peppers.

No matter how you make it, this sausage and egg casserole dish is easy, healthy, and delicious. What more could you ask for in your breakfast?

How to Make Sausage and Egg Casserole

The ingredients for our sausage and egg casserole are simple. You’ll need to put together eggs, milk (or milk substitute), Original Kitchen avocado oil, crumbled chicken sausage, arugula, cauliflower rice, and shredded cheese (we used goat cheese).

Then, in a bowl, whisk together the eggs, milk, a tablespoon of avocado oil and a large pinch of salt and pepper.

In a skillet, heat a tablespoon of avocado oil over medium heat. When hot, add the sausage and brown the meat, stirring occasionally. Once fully cooked, add the cauliflower rice and cook until tender, then add the arugula. Remove the skillet from the heat and allow the heat from the skillet and meat to soften the arugula. Let the mixture cool for a few minutes.

When the sausage mixture has cooled a bit, stir it into the egg mixture, a little at a time to prevent the eggs from breaking up. Sprinkle with about 2/3 of the cheese mixture. Then grease a 12×8 baking dish with avocado oil spray or butter. Pour the egg mixture in and top with the rest of the cheese.

Bake at 375ºF for 40-45 minutes, or until the top and edges of the baking dish are brown and the casserole is firm to the touch. If baking in a 13×9 pan, consider reducing the time by 5-10 minutes. Let bake cool, then cut into 6 or 8 pieces and top with chopped parsley or scallions.

Can you freeze this sausage and egg casserole?

Yes, you can freeze this casserole for breakfast! The casserole dish can go straight from the freezer to the oven. For convenience, you can even cut this casserole dish into individual servings and freeze them.

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