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

Scale

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