Keto Sausage & Broccoli Breakfast Casserole
This is one of those recipes that makes mornings feel easy and satisfying. It’s hearty, cheesy, and packed with flavor, without any of the carbs you don’t want. I make this when I want to feel full and focused for hours—and it reheats so well for the next day.
Perfect for meal prep or feeding a hungry crew, this Keto Sausage & Broccoli Breakfast Casserole hits the spot every single time.
Why I Love This Recipe
This casserole has become one of my favorites because it’s quick, simple, and protein-packed. I first made it when I was cutting carbs but still needed something warm and filling in the morning—and wow, it delivered.
- It’s make-ahead friendly and reheats great
- Just 10 ingredients, most already in the kitchen
- Super filling but low carb
- Great for brunch or meal prep
- Everything cooks in one dish!
What You’ll Need
- 1 lb breakfast sausage (no sugar added)
- 1 ½ cups broccoli florets, chopped small
- 6 large eggs
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup onion, finely diced
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for sautéing)
Pro Tips
- Chop your broccoli small so it cooks evenly in the oven.
- Use pre-shredded cheese to save time, or shred fresh if you prefer meltier texture.
- Let it cool for 5–10 minutes before slicing so it sets properly.
- Spray your baking dish well for easy cleanup.
- Want extra browning on top? Broil it for the last 2–3 minutes.
Tools Needed
- Medium nonstick skillet
- Large mixing bowl
- Whisk
- Silicone spatula
- 8×12 white ceramic baking dish
- Measuring cups and spoons
Substitutions and Variations
- Swap broccoli with spinach, kale, or bell peppers
- Use turkey sausage or even ground beef
- Sub mozzarella with pepper jack for a spicy kick
- Add mushrooms or tomatoes for more veggies
Make Ahead Tips
You can cook the sausage and broccoli the night before. Mix everything the next day and bake. Or bake the whole thing, store in the fridge, and reheat slices all week!
How to Make Keto Sausage & Broccoli Breakfast Casserole
Servings: 6
Cook Time: 35 minutes
Prep Time: 15 minutes
Total Time: 50 minutes
Step 1: Cook the sausage
Heat a skillet over medium heat. Add 1 lb breakfast sausage. Cook, breaking it up with a spatula, until fully browned and no longer pink (about 7–8 minutes). Drain excess grease if needed.
Step 2: Sauté the broccoli and onion
In the same pan, add 1 tbsp olive oil. Add 1 ½ cups chopped broccoli florets and ¼ cup finely diced onion. Sauté for 4–5 minutes until slightly softened but still bright green.
Step 3: Whisk eggs and seasonings
In a large bowl, whisk together 6 large eggs, ½ cup heavy cream, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until smooth and fluffy.
Step 4: Add sausage, veggies, and cheese
To the egg mixture, stir in the cooked sausage, sautéed broccoli and onion, 1 cup shredded cheddar cheese, and ½ cup shredded mozzarella cheese.
Image Prompt:
Ultra close-up of egg mixture in a large bowl with browned sausage, bright green broccoli, diced onions, and two types of shredded cheese just stirred together, textures still visible. In the background: on white marble with hints of gold. A straight 90-degree top-down shot with no tilt, captured directly overhead.
Step 5: Pour into baking dish
Lightly grease a 8×12 baking dish. Pour the entire mixture into the dish and spread it evenly with a spatula.
Step 6: Bake
Bake at 375°F (190°C) for 30–35 minutes or until the center is set and top is golden.
Step 7: Cool and serve
Let it cool for 5 minutes. Slice into squares and serve.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven at 300°F for 10–15 minutes
- You can also freeze slices individually and reheat as needed
Macros (Per Serving – Makes 6)
- Calories: 330
- Protein: 20g
- Fat: 27g
- Carbs: 4g
- Fiber: 1g
- Net Carbs: 3g
Why This Recipe Works (Quick Science)
Eggs and cream form a perfect custard base that holds everything together. The fat from the sausage and cheese keeps the texture moist and rich without feeling greasy. Cooking the broccoli first removes water, so your casserole doesn’t get soggy.
Common Mistakes
- Skipping the broccoli sauté: Raw broccoli releases water while baking and makes things watery
- Not greasing the dish: This makes cleanup a pain and slices messy
- Undercooking: Make sure the middle is fully set before pulling it out of the oven
- Overbaking: That can make the casserole rubbery—watch after 30 minutes
What to Serve With
- Sliced avocado or guacamole
- Simple side salad with vinaigrette
- Keto toast or almond flour biscuits
- Iced coffee or green tea
FAQ
Can I use frozen broccoli?
Yes! Just thaw it and pat it dry before cooking.
Can I make this dairy-free?
Try using unsweetened almond milk and a dairy-free cheese alternative.
Can I double this recipe?
Absolutely—use a 9×13 baking dish and bake for 40–45 minutes.
How do I know it’s done?
The center should not jiggle and a knife should come out clean.
Final Thoughts
This Keto Sausage & Broccoli Breakfast Casserole is one of those no-fuss meals that delivers every time. Whether you’re prepping for the week or feeding a table, it’s a simple, delicious win. Try it out and let me know in the comments how it went—or drop your favorite add-ins.