Everyone will love this easy, keto sausage egg casserole!

Loaded with protein-packed sausage, eggs, cheddar, and cottage cheese, it’s totally delicious and super easy to prepare.

Serve it for breakfast, lunch, brunch, or a light low-carb dinner!

Sausage egg casserole served on a white plate

A Delish Low-Carb Breakfast!

  • Hearty & satisfying! This sausage egg and cheese casserole has all the healthy, wholesome meats, veggies, and cheeses, but has room for your favorite add-ins!
  • Perfect leftovers! Make this recipe a day ahead and serve all week long, hot or cold! The flavors will continue to develop overnight and it will taste even better.
  • Easy prep! Save time and use precooked sausages or pre-cooked bacon. Frozen peppers, onions, and spinach make prep a cinch!
ingredients to make sausage egg casserole including cottage cheese, cheddar, spinach, onions, bell pepper, Italian seasoning, sausage, and eggs

Ingredients and Variations

Eggs – Use fresh whole eggs, liquid eggs in a carton, or a carton of liquid egg whites, if desired.

Meat – Ground beef, cooked and crumbled oven bacon, or leftover chicken, turkey or sausage patties will work!

Vegetables – Use the veggies in this recipe or toss in other keto faves like sliced zucchini, finely chopped broccoli, tomatoes, or chopped kale.

Variations – Go meatless and place a layer of cauliflower rice or tofu on the bottom. As long as the ingredients are roughly the same size, any low-carb add-ins will work (perfect for using up leftover meats and veggies to save some bucks)!

How to Make Sausage Egg Casserole

  1. Cook sausage and onion in a pan. Add peppers, spinach, and mushrooms and cook until tender (as described in the recipe card, below).
  2. Whisk eggs with cottage cheese and seasonings.
  3. Spread meat and veggie mixture in a prepared pan and pour over whisked eggs.
  4. Sprinkle cheese over the top and bake until set and the cheese is golden brown. Top portions with a dollop of sour cream, a scoop of salsa, or avocado dip.

Tips for Success!

  • Small curd cottage cheese helps everything stick together and makes the casserole fluffy.
  • Be sure to break up the sausage so it’s in fine pieces while it’s cooking so the bottom of the casserole is more firm.
  • For best results, let the casserole rest before cutting so it firms up.
  • Keep sausage casserole covered in the refrigerator until it’s ready to serve again for up to 3 days. To reheat, simply pop it in the microwave, and add a little salt and pepper or other favorite seasonings!
Sausage Egg Casserole, with cheddar sprinkled on top, in a baking dish before baked

More Breakfast Recipes To Try

Did you make this Sausage Egg Casserole? Be sure to leave a rating and comment below!

Sausage egg casserole served on a white plate
5 from 19 votes↑ Click stars to rate now!
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Sausage Egg Casserole

Sausage Egg Casserole with cheese is a delicious overnight breakfast that is keto friendly.
Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Holly


  • 1 pound ground sausage
  • ½ onion chopped
  • 1 bell pepper red or green, chopped
  • 1 cup fresh spinach packed and chopped
  • 8 ounces fresh mushrooms chopped
  • 12 eggs beaten
  • 16 ounces cottage cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • black pepper to taste
  • 2 cups cheddar shredded


  • Preheat oven to 350°F.
  • Brown sausage and onion in a medium pan until no pink remains. Drain fat.
  • Add bell pepper, spinach and mushrooms. Cook an additional 4-5 minutes or until vegetables are tender.
  • In a large bowl, whisk eggs until foamy. Stir in cottage cheese and seasonings.
  • Spread sausage mixture in the bottom of a greased 9×13 pan. Pour egg mixture overtop.
  • Sprinkle cheese over the casserole and bake 45-55 minutes or until set. Rest 10 minutes before cutting.


  • For a fluffier casserole, use small curd cottage cheese.
  • Break the sausage up into fine pieces while it’s frying, so it will create a firm, even layer in the bottom of the casserole dish.
5 from 19 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 301kcal | Carbohydrates: 4g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 217mg | Sodium: 658mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1052IU | Vitamin C: 14mg | Calcium: 201mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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  1. 5 stars
    Can I use egg whites with this recipe? My cholesterol is pretty high so all the eggs are going to raise my cholesterol!

    1. Egg whites should work fine. But if your doing straight keto your cholesterol should go down any way, since your body will be burning fat for fuel instead of glucose.