This Low Carb Breakfast Casserole is a great savory addition to your breakfast lineup. It can be made ahead of time for busy mornings and is completely picky eater approved!
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This breakfast casserole can be prepped overnight making it perfect for holiday mornings. It is my go-to Christmas breakfast and it's a good thing because it is probably the only healthy thing that we eat all day 🙂
If you are looking for more low-carb breakfast casseroles then be sure to check out my eggs benedict casserole or my delicious low-carb french toast casserole! And if you are looking for a traditional breakfast casserole (with all the carbs!) you can't beat my Cheesy Sausage and Egg Breakfast Casserole.
Ingredients and preparation
With Christmas coming in just a few weeks, I have been working on a way to redo my old recipe. The sausage, cheese, and egg are keto staples, so I thought about just making it without the crescent roll crust or potatoes. But let's face it - Carbs are delicious and this casserole would be a snoozefest without them!
Luckily, some saintly human created fat head dough and saved my Christmas morning in the process. Fathead dough, with a few tweaks, makes the PERFECT sub for the crescent rolls.
When it comes to starchy vegetable subs there are 2 primary options - cauliflower or zucchini. Most people would say that cauliflower is the most likely potato sub But, since the original recipe called for shredded potatoes, I thought that zucchini would be a better fit and it totally worked!
Pro tip: If you are feeding picky eaters, peel the zucchini BEFORE shredding. Without the green peels, the zucchini is virtually undetectable!
Most of the time, when I am working on new recipes, I have to try them a few times to get them just right. Not this time! When I served this made-over recipe to my family, their only response was to ask for seconds!
Even though I save this mostly for special occasions, it would make a great meal prep staple since it reheats well.
Be sure to check out these other great recipes:
- Easy Make Ahead Breakfast Scrambles Four Ways
- Orange Cherry Muffins | Keto, Gluten Free
- Keto McGriddle
📖 Recipe
Low Carb Breakfast Casserole
Ingredients
- 1 ¼ cup Shredded Mozzarella Cheese
- 1 oz Cream Cheese
- 2 tablespoon Unsalted Butter
- ¾ cup Almond Flour
- ½ tablespoon Baking Powder
- 7 Eggs divided
- 1 lb. Breakfast Sausage cooked and crumbled
- 1 cup Shredded Zucchini about 1 medium zucchini
- 1 cup Shredded Cheddar Cheese
- Salt and Pepper to taste
Instructions
- Start by preheating your oven to 400 degrees F and greasing a 7x11 baking dish.
- Combine the butter, cream cheese and mozzarella cheese in a large microwave-safe bowl. Microwave for 1-minute intervals, stirring in between each interval until it's all melted. The cheeses will combine easily, but the butter may be stubborn - don't worry, it will all mix together when you add in the rest of the ingredients.
- Once the cheese is melted, add in the almond flour, baking powder, and 1 egg.
- Using your hands or a stand mixer with a dough hook attachment - stir the dough until it becomes uniform.
- Once the dough has come together, spread it into the bottom of greased a 7x11 baking dish. You can also use a 9x11 dish, but you will have to work a little harder to get it spread out enough and I am all about making things easier!
- Pop it in the oven for about 10-15 minutes, until golden brown. Remove from the oven and decrease your oven temp to 350 degrees F.
- While it's baking, add a dash of salt to your zucchini, allow it to sit for about 5 minutes - then squeeze it to remove excess water.
- Top the "bread" layer with the cooked and crumbled sausage, the shredded zucchini and cheddar cheese.
- In a separate bowl, crack your 6 remaining eggs and whisk them well. *If you are prepping this ahead of time - then this is where you will be stopping. Simply cover the bowl of eggs and the casserole dish and refrigerate until you are ready to cook it*
- Pour the eggs over the sausage, cheese and zucchini mixture and place it all in the oven. Loosely cover with aluminum foil and bake for about 20 minutes, then remove foil and bake an additional 10 minutes or until the eggs are set.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Mandy Couch says
This looks awesome! Will be making this very, very soon.
Sabra says
It's one of our favorites! I can't wait to hear how you like it!
Lisa says
Can you sub coconut flour? Any thoughts on that?
Sabra says
I think you could sub with a coconut flour fathead bagel recipe and it would be great! lowcarbyum.com has a good recipe 🙂
Susan says
I’m curious about the 7x11” pan. Is that a standard size pan? I don’t have that one or the next size up one you suggest for this. I think I’m old fashioned, I have 8” square or 9x13”. Any thoughts?
Sabra says
I'm not sure how common that size is. I have a couple of them that came in a pyrex multi pack and I use them frequently 🙂
I think you could use a 9x13 pan without any problem. you would have a slightly thinner result, and you may need to cut down the cooking time a bit to account for that.
If you try it, let me know how it goes!
Rosa says
I use the 7x11
Emily says
Can you shred zucchini with just a cheese grater? Or do you need a mandolin?
Sabra says
I use a cheese grater 🙂
Terri says
Made it and it is delicious! Only thing I did differently was to add seasoning to eggs. Everyone loved it!
Sabra says
Thanks for the review Terri! I’m glad you enjoyed it 🙂
Pat says
I made it in a 10-inch cast-iron frying pan this morning. We each ate two helpings for breakfast, and found it delicious and very filling. Any thoughts on keeping the leftovers - will they freeze? I definitely will be making it again.
Sabra says
Thanks for the review, I'm so glad you liked it!
The leftovers will keep in the fridge for up to a week. You can freeze it as well, but the eggs tend to get a little watery when reheated. It's never bothered me, but just be aware 🙂
Kelly says
My husband is not a veggie lover, can you taste the zucchini at all ?
Sabra says
Hi Kelly! You really can't taste the zucchini at all. My kids don't even know it's there 😉 You could also leave it out if you are worried about it xo
Sabrina says
I made this tonight to just reheat in the morning for the kids before school and it is amazing! I did add some salt and pepper to the eggs but otherewise followed the recipe exactly! I will most definitely be making this again and again!
Diane says
I would like to make this as it looks great, however I can’t eat cream cheese, or any soft cheese like that. What could I substitute for the cream cheese?
Kimberly Evans says
I wanted to make this but didn’t have any zucchini. I did have Brussels sprouts so I used those instead....addictingly good!!! I love this so much I have it nearly every morning! It’s so good, I actually never have used zucchini...LOL! I may have to try that sometime. 🙂
Diane says
Looks wonderful! I would love to make this, but I too cannot eat cream cheese. Does anyone out there have any suggestions for a substitute for cream chees?
Sabra says
Hi Diane! I think you could just leave out the cream cheese and add an extra 1/4 cup of the mozzarella. Hope that helps! If you try it let me know how it goes 🙂
Janet says
What size is a serving? When cutting? My husband loves this recipe, and I plan to make it for breakfast prep for the week.
Rebecca says
Can I use regular flour?
Sabra says
Hi Rebecca, I don't think that regular flour would work at all. But, if you aren't counting carbs you can substitute the bottom layer with biscuit dough. Hope that helps!
Sunni Snodgrass says
This is the best Keto Recipe I’ve tried, delish 😊
Kim says
Christmas is saved, thank you! Just like you, I have made a breakfast casserole for many years, and Christmas morning just wouldn't be the same (or as easy!) without it. This is delicious!
Sabra says
Thanks for the great review Kim! and I am so glad that it was a hit 🙂
Colleen says
Another winner - haven't had a bad recipe yet from you. Made the casserole this morning and it is so flavorful and delicious. Will definitely make my Christmas morning menu. Big thanks!
Sarah says
This was sooo good. I always Get nervous doing new recipes on big holidays ( Christmas) but even my dad was impressed. Made the night before and just baked in the morning! Paired it with sticky buns! Thank you!
Angela Ferrara says
I'm wondering what temperature to bake it when it's all together. It says 400° for the crust. So you use the same for the rest too?
Jkruse says
Great breakfast casserole!!! Made a few adjustments and additions:.
- Ended up making two batches of the crust for a 9x11 pan. Also, added Italian, garlic and some cyan seasoning to the crust.
- Added some slightly sauteed fresh mushrooms and bacon bits on top of the sausage and eggs.
- Added fiesta cheese and sliced black olives on top for the final 10 minute cooking. Actually had to cook it for about 10 minutes longer due to volume of stuff lol..
- Finally topped it all off with some homemade marinara sauce as casserole was being served.