Breakfast Casserole (or Muffins)

Breakfast Casserole 1

Hi y’all!  This week we had our monthly birthday celebration in my department at work. There are two of us doing Keto and one doing low-carb so I always try to make something Keto friendly that everyone else will eat. Last month I made Keto brownies so I decided on a savory offering this time.  Behold, my Keto Breakfast Casserole!

This recipe is so versatile. It can be made as muffins using lined muffin tins.  I like to use silicone baking cups so the muffins pop out with ease.  You can also alter the flavor by using different cheeses and combinations.  Another way you can change it up is to add different seasonings like Slap Ya Mama Cajun Seasoning or Italian seasoning.  If you prefer bacon over sausage, switch it up. Be bold and have both bacon and sausage.  Add sauteed vegetables like mushrooms, onions and peppers to spice things up a bit. This casserole is a “whatever floats your boat” kind of dish.

This recipe also freezes well.  Cut into serving size pieces and flash freeze on a parchment paper lined pan.  Once frozen, place in a zippered bag in the freezer.  Follow the same process if you made breakfast muffins.  To reheat, simply remove from the freezer and wrap in paper towel.  Microwave until heated through.  Voila! Breakfast on the go!

Breakfast Casserole (or Muffins)

7 large eggs, beaten

1 lb. Williams Hot Sausage or sausage of your choice, browned and drained

2-4 tbsp heavy whipping cream

1 cup freshly grated pepper jack cheese

1 cup freshly grated sharp cheddar cheese

salt and pepper


Mix all ingredients together. Preheat oven to 350 degrees F.

For casserole:

Spray baking dish (9 x 9 pan or pie plate) with olive oil non stick spray.  Pour mixture into baking dish. Bake 40-50 minutes until casserole is set and a toothpick inserted in the center comes out clean.  Allow to cool 5 minutes before slicing.

For muffins:

Line muffin tin with silicone muffin cup liners (or spray paper muffin cup liners with non-stick spray).  Pour mixture into lined muffin cups.  Bake 25-35 minutes until muffins are set and a toothpick inserted in the center comes out clean.

Store any uneaten portions in the refrigerator or freeze according to instructions above.

Note:  You can shorten the morning prep time by doing these things the night before:

  • Brown and drain the sausage.  Store in a ziplock bag in the refrigerator overnight.
  • Grate the cheeses, measure out what you need for the recipe and store in a ziplock bag in the refrigerator overnight.



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