Keto Breakfast Casserole

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Weekend Getaway Brunch for a Crowd

We had a family and friends weekend getaway two weeks ago. 10 adults and 3 children in a huge lake house on beautiful Lake Lanier here in GA.
Because cooking is relaxing for me I volunteered to do the majority of the weekend cooking.

Knowing that we had to check out early Monday morning I was planning a breakfast that would be quick, easy and require minimal cleanup. I knew it would be chaos as everyone tried to get up, get pack and loaded to go home.

When my son was young, I used to make a breakfast casserole when the grandparents came to visit in Knoxville. It was quick, easy, fed a lot of people and everyone always loved it.

When I started making this almost 12 years ago, I had never even heard of a Keto Diet, let alone prepared a Keto Friendly Breakfast. At our getaway we had several friends weeks into a Keto diet.

They were doing very well with the diet and had too much invested to blow it for one weekend. When they saw the ingredients, and commented on the dish, I realized that this was in fact a Keto Diet friendly Breakfast Casserole.

Very Little Preparation, Great for Entertaining a Crowd

You can make this the night before and then pop it into the oven in the morning for an even quicker start to the morning.

Preheat the oven to 350 degrees. While the oven is coming up to temperature heat a cast iron skillet over medium high heat.

To the cast iron skillet add 1 lb. of mild breakfast sausage. Use a slotted spoon to break up the sausage in the skillet.

Cook the sausage until browned, about 10 minutes. Once the sausage is cook through, use the slotted spoon to remove from the skillet. Place the sausage on a paper-towel lined plate to soak up the excess grease.

Spray a 2 quart (8 x 11.5) glass casserole dish with nonstick spray.Add the drained sausage into an even layer onto the bottom of the casserole.

Into a mixing bowl add 1 cup of sour cream, 1/2 each of smoked paprika and dried mustard. Whisk until well combined.

Dollop the sour cream mixture on top of the sausage layer. Using an offset spatula spread an even layer across the sausage.

Now spread 1-8 ounce bag of shredded cheddar cheese in a nice even layer across the sausage and cream cheese layers.

Crack 1 dozen eggs into a mixing bowl and add 1/4 cup of heavy cream. Whisk until the egg yolks are well mixed.

Pour the eggs across the entire casserole to ensure that it gets into all layers.
At this point you could cover with plastic wrap and place into the refrigerator.

If you are making right away place uncovered into the 350 degree oven. Bake until cooked through, about 50 minutes. The top will begin to brown and the center will be firm.

Remove from the oven, let cool a few minutes and slice and serve. This will feed 6 to 8 people. Leftovers, if there are any will be good in the refrigerator for up to a week.

You can double up the recipe into two pans for a crowd as I did a few weekends ago, or cut it in half for a smaller crowd. This is one crowd pleasing Keto Friendly Breakfast Casserole.

I hope that you give it a try, if so come back by and leave me a message.

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Keto Friendly Breakfast Casserole

This quick and easy Keto friends breakfast casserole, is hearty, full of flavor and never disappoints. Great for a weekend brunch with family and friends.

Course Breakfast

Cuisine American

Keyword Keto Breakfast

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 People

Ingredients

• 1 Dozen Large Eggs
• 1/4 Cup Heavy Cream
• 1 Pound Breakfast Sausage Mild
• 1 8 Ounce Bag Shredded Cheddar
• 1 Cup Sour Cream
• 1/2 Teaspoon Dry Mustard
• 1/2 Teaspoon Smoked Paprika
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Fresh Cracked Pepper

Instructions

1. Preheat oven to 350 degrees.
2. Heat a cast iron skillet over medium high heat.
3. Into the cast iron skillet add 1 pound of mild breakfast sausage. Use a slotted spoon to break up the sausage and cook until browned.
4. Use a slotted spoon to remove from skillet to a paper towel lined plate to drain excess grease.
5. Spray a 2 quart (8 x 11.5) glass casserole dish with nonstick spray.Add the drained sausage into an even layer onto the bottom of the casserole.
6. Into a mixing bowl add 1 cup of sour cream, 1/2 each of smoked paprika and dried mustard. Whisk until well combined.
7. Dollop the sour cream mixture on top of the sausage layer. Using an offset spatula spread an even layer across the sausage.
8. Spread 1-8 ounce bag of shredded cheddar cheese in a nice even layer across the sausage and cream cheese layers.
9. Crack 1 dozen eggs into a mixing bowl and add 1/4 cup of heavy cream. Whisk until the egg yolks are well mixed. Pour the eggs across the entire casserole to ensure that it gets into all layer.
10. At this point you could cover with plastic wrap and place into the refrigerator overnight. If you are making right away place uncovered into the 350 degree oven. Bake until cooked through, about 50 minutes. The top will begin to brown and the center will be firm.
11. Remove from the over, let cool a few minutes and slice and serve. This will feed 6 to 8 people. Leftovers, if there are any will be good in the refrigerator for up to a week.