Keto Egg Casserole with Breakfast Sausage, Bacon & Cheese
Low Carb Sausage Egg and Cheese Casserole, for Breakfast OR Dinner
Keto Egg Casserole
ground breakfast sausage
milk of choice
shredded cheddar cheese
Preheat oven to 350°F (180°C).
Add breakfast sausage to a pan and cook until no longer pink.
Remove sausage from pan, set aside, and add chopped bacon to pan. Cook bacon for a few minutes, leaving it slightly undercooked. (It will continue to cook through in the oven.)
Remove bacon from pan and ladle out bacon fat, retaining just enough to cover the pan.
To pan with bacon fat in it, add onion and mushrooms and sauté for a minute to add flavor. Add chopped asparagus and cook another 5 minutes, until asparagus is tender but still a bit crisp.
Stir cooked sausage and bacon back into pan with veggies and mix to integrate. Transfer mixture to
9x13-inch casserole dish
In a large bowl or measuring cup, whisk together eggs, milk, salt, and pepper. Pour over meat and veggie mix in casserole dish.
Sprinkle with cheese on top.
Bake for 35-40 minutes. Serve topped with hot sauce or desired accompaniments!
To Store or Freeze:
For meal prep, cover cooked keto egg casserole and store in the fridge for 2-3 days.
To freeze, cook keto egg casserole as described above, allow to cool completely, and slice into portions. Package each slice individually (for easy thawing) and freeze for up to 3 months.
Per Piece of Keto Egg Casserole –
3g net carbs