Keto Breakfast Casserole with Sausage, Spinach & Bacon {Dairy-Free, Whole30, Paleo}

This delicious keto breakfast casserole is chalk filled with flavor and is low carb, dairy-free, paleo and Whole30 compliant.

Are you looking for an easy Keto breakfast casserole for family breakfasts or to make ahead of time and then grab on the go? Then you are going to love this delicious casserole that filled with tons of texture and flavour.

Make ahead / grab and go meals are ideal for the most missed meal of the day-breakfast!

I’m totally guilty of skipping many a breakfast because my mornings are busy and hectic. This casserole has solved that problem for me. I no longer skip breakfast and feed myself something thats both delicious and healthy- no matter how busy my morning is.

For more yummy, fast and easy meals check out my other Low Carb/ Keto recipes here.

Make-Ahead Breakfast Casserole

Make this keto breakfast casserole in advance and you’ll have an easy low carb , grab-and-go, breakfast for a few days.

Once it’s baked, just cut it into servings sized pieces and refrigerate, until needed. I store it straight in the glass baking dish, which you can cover with saran wrap or buy a baking dish with a lid that goes with it, like this one.

When breakfast comes-a-calling, grab a serving, pop in the microwave for a minute, or even eat cold (tastes so good too!).

Say goodbye to missed breakfasts!

How Many Carbs Are in a Egg Casserole?

This Keto egg casserole is low in carbs at 4g net carbs per serving (1/8th of the casserole). It also contains spinach and onions for added nutrition/ fiber.

Can I Eat Sausage on Low Carb Diet?

Sausages come in a variety of preparations- from breakfast sausages, Polish sausages, bratwurst, salami, etc. Many sausages contain binding agents (potato starch, breadcrumbs, etc) and some contain natural flavouring (corn syrup, herbs etc). The amount of added ingredients can affect the amount of carbs contained in the sausage.

Sausages still make a low carb option even with the added ingredients (read the nutritional label just to be sure). They average 0–6 grams of carbs per 100g serving, depending in preparation.[1]

Low Carb Breakfast Casserole + Dairy-Free

The great thing about this recipe is how versatile it is. It’s 100% keto/low carb, but its also free of dairy which means it’ll also work for those who are following Paleo and Whole-30 lifestyles too.

This is especially useful for holiday brunches, breakfasts when you’re feeding a crowd and everyone might have dietary restrictions.

Even if they don’t, heck I’d still make it because its so easy to whip up and actually tastes good!

With fluffy eggs, delicious sausage meat, smooth spinach and everyone’s favorite- bacon.

What’s not to love!

Casserole Toppings

Honestly, this casserole doesn’t need any toppings, but if you want to give your taste buds a bit of change, here are some low carb ideas to give it a twist:

• Sliced fresh avocados
• a Splash of hot sauce
• A spoonful of salsa
• Shredded cheese (if eating dairy)
• Keto-Friendly Ketchup or BBQ sauce
• Sour cream(if eating dairy) & chives

How to Make a Breakfast Casserole

The first thing you’ll need to do is cook up your sausage meat and bacon until they are cooked through.

If you can’t find sausage meat at your local grocery store, then you can buy regular sausages and just remove the casing before cooking them. If that’s too much work, just cook the sausages as-is then chop them up into small pieces afterwards. Once the sausage is cooked, set aside.

Once the bacon is cooked, cut into small bite sizes pieces and set aside.

Add in your spinach and chopped onion into the pan. If you’re cooking frozen spinach, thaw it first and remove as much water as your can from it (by squeezing it out with your hands or a cheesecloth). No extra steps are needed if you’re cooking fresh spinach.

Cook your spinach/onion mixture until the onion is translucent, and spinach is wilted.

Once ready, add both your meats back into the pan and mix the spinach/onion and meat mixture together.

Dump this entire mixture into a large bowl.

In another large bowl crack 12 eggs and add in 1/2 cup of coconut/almond milk and 1/2 tsp of salt and 1/2 tsp pepper. Whip until well mixed.

To assemble the casserole, take a 9″ x 13″ over safe dish and dump in your spinach/onion/meat mixture to the bottom of the dish. Spread it evenly across.

Then pour the egg mixture overtop.

TIP: if you have any leftover bacon, crumble it on-top of the egg mixture, it will look nice once baked.

Place your over safe dish into your preheated oven and cook for 30-35 minutes or until the eggs are set (I.e. not runny) and edges of the casserole are golden brown.

Once cooked, let cool for 5/10 minutes before you slice it.

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