Low Carb Breakfast Casserole with Sausage and Cheese Recipe
Introduction
This Low Carb Breakfast Casserole with Sausage and Cheese is a hearty and flavorful way to start your day. Packed with protein and colorful veggies, it’s perfect for meal prep or feeding a crowd. Enjoy it warm or cold for a satisfying breakfast any day of the week.
Ingredients
- 13 oz breakfast sausage (cut into small pieces with kitchen shears)
- 1 medium white onion (finely chopped)
- 1 large green bell pepper (diced)
- 1 large red bell pepper (diced)
- 12 large eggs
- 18 oz cottage cheese (1 tub)
- 1 cup milk
- 3/4 cup cheddar cheese (shredded & divided)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons olive oil (divided)
- Cooking spray (such as Misto)
Instructions
- Step 1: Preheat the oven to 375 degrees F and spray a 9 x 13 baking dish with cooking spray. Set aside.
- Step 2: Heat a skillet over medium-high heat, add half of the olive oil and the breakfast sausage. Cook until golden brown, about 5 minutes, stirring often. Transfer the sausage to the prepared baking dish.
- Step 3: Return the skillet to the stove and add the remaining olive oil. Add the chopped onion, green and red bell peppers, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Sauté for about 5 minutes until slightly browned, stirring occasionally. Transfer the veggies to the baking dish with the sausage and spread in an even layer.
- Step 4: In a large mixing bowl, whisk together the eggs, cottage cheese, milk, 1/2 cup of shredded cheddar cheese, and 1/4 teaspoon salt. Pour this mixture evenly over the sausage and vegetables. Gently stir with a spoon to let the peppers rise to the top, creating a colorful surface. Sprinkle the remaining 1/4 cup cheddar cheese on top.
- Step 5: Bake uncovered for 40 minutes. Once done, remove from the oven and let it cool for 20 minutes.
- Step 6: Cut into 10 slices and serve warm or cold as preferred.
Tips & Variations
- For extra flavor, try adding a pinch of smoked paprika or garlic powder to the egg mixture.
- Swap out the cottage cheese for ricotta for a creamier texture.
- Use turkey sausage for a leaner option without sacrificing taste.
- Add chopped spinach or mushrooms to the vegetables for more variety.
- Leftovers freeze well; place slices in airtight containers for easy grab-and-go meals.
Storage
Store the casserole covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for about 1-2 minutes or until heated through. You can also freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it unbaked. Bake it fresh in the morning, adding a few extra minutes to the cooking time if needed.
Is this recipe suitable for a low-carb diet?
Absolutely. This casserole is high in protein and fats, with very few carbohydrates, making it an excellent choice for low-carb and keto-friendly meal plans.
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Low Carb Breakfast Casserole with Sausage and Cheese Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Low Carb
Description
This Low Carb Breakfast Casserole with Sausage and Cheese is a hearty and delicious morning meal, perfect for a satisfying start to your day. Featuring savory breakfast sausage, fresh bell peppers, and a rich mixture of eggs, cottage cheese, and cheddar cheese, this casserole is baked until golden and bubbly. It’s a protein-packed, low-carb dish that can be enjoyed warm or cold, making it ideal for meal prep or family breakfasts.
Ingredients
Meat
- 13 oz breakfast sausage (cut into small pieces with kitchen shears)
Vegetables
- 1 medium white onion (finely chopped)
- 1 large green bell pepper (diced)
- 1 large red bell pepper (diced)
Dairy & Eggs
- 12 large eggs
- 18 oz cottage cheese (1 tub)
- 1 cup milk
- 3/4 cup cheddar cheese (shredded & divided)
Seasonings & Oils
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons olive oil (divided)
- Cooking spray (such as Misto)
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 375 degrees F (190 degrees C) and lightly spray a 9 x 13-inch baking dish with cooking spray to prevent sticking. Set the dish aside for later use.
- Cook the sausage: Heat a skillet over medium-high heat and add half of the olive oil. Add the breakfast sausage pieces and cook, stirring frequently, until the sausage is golden brown and cooked through, about 5 minutes. Transfer the cooked sausage to the prepared baking dish.
- Sauté the vegetables: Return the skillet to the stove and add the remaining olive oil. Add the chopped onion, diced green and red bell peppers, 1/4 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables are slightly browned and softened. Transfer the vegetables to the baking dish with the cooked sausage and spread evenly in a single layer.
- Prepare the egg mixture: In a large mixing bowl, whisk together the 12 large eggs, 18 oz cottage cheese, 1 cup milk, 1/2 cup shredded cheddar cheese, and 1/4 teaspoon salt. Pour this egg mixture evenly over the sausage and vegetables in the baking dish. Gently stir the mixture with a spoon just enough to allow some of the peppers to float toward the top, adding visual appeal and color.
- Add remaining cheese and bake: Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the top of the casserole. Place the baking dish in the preheated oven and bake uncovered for 40 minutes, or until the casserole is set and the top is golden brown.
- Cool and serve: Remove the casserole from the oven and allow it to cool for 20 minutes to help it set further. Once cooled, cut into 10 slices. Serve warm or cold according to your preference and enjoy!
Notes
- You can swap the breakfast sausage for ground turkey or chicken sausage for a leaner option.
- The casserole can be stored in the refrigerator for up to 4 days and reheated as needed, making it great for meal prep.
- To make this recipe dairy-free, substitute the cottage cheese and cheddar cheese with plant-based alternatives.
- Use fresh vegetables or frozen diced peppers—just thaw and drain well before cooking.
- Ensure the eggs are fully set before removing from the oven; if needed, bake a few minutes longer for firmer texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Low Carb Breakfast Casserole, Sausage and Cheese Casserole, High Protein Breakfast, Make Ahead Breakfast, Egg Casserole
