# Make-Ahead Sausage and Egg Breakfast Casserole

> A make-ahead sausage and egg breakfast casserole with cheddar, peppers and onion. 2.6g net carbs a serving, ready to reheat all week.

Source: https://www.lowcarbdiet.solutions/sausage-and-egg-breakfast-casserole/

[Recipes › Breakfast](https://www.lowcarbdiet.solutions/keto-and-low-carb-recipes/)

## Make-Ahead Sausage
*and Egg Breakfast Casserole*

Eggs, sausage and cheddar baked into one dish you can slice and reheat through a busy week. 2.6g net carbs a serving.

![Ania](https://www.lowcarbdiet.solutions/ania-founder.jpg)

**Recipe by Ania**Published May 2026 · 6 servings

[Jump to recipe ↓](#recipe-card)

![Make-ahead sausage and egg breakfast casserole in a baking dish with melted cheddar on top](https://www.lowcarbdiet.solutions/images/articles/recipes/sausage-and-egg-breakfast-casserole.webp)

Low carb

## Bread was never what made this a breakfast casserole.

Most breakfast casseroles use bread cubes or hash browns to bulk out the eggs, and that's usually where the carbs come from, not the eggs or sausage themselves. Leave the bread out and the dish still bakes into the same set custard it always did. What's left here is eggs, sausage, cheese and cream, so the texture comes from the eggs setting rather than from bread soaking up liquid, which is also why it holds up through a few days of reheating instead of turning soggy. At around 2.6g net carbs a serving, it's one of the lower-carb ways to get a hot breakfast on the table without cooking eggs one batch at a time.

## Make-Ahead Sausage and Egg Breakfast Casserole

Eggs, sausage and cheddar baked into one dish, ready to slice and reheat all week.

![Sausage and egg breakfast casserole sliced into portions](https://www.lowcarbdiet.solutions/images/articles/recipes/sausage-and-egg-breakfast-casserole.webp)

Prep **15 min**

Bake **40 min**

Total **55 min**

Serves **6**

Scale

### Ingredients

- 1 lb pork sausage, ground
- 8 eggs
- 1 cup cheddar cheese, freshly shredded
- 0.5 cup heavy cream
- 0.5 cup bell peppers, diced
- 0.25 cup onion, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
- 1 tbsp butter, for greasing the dish

### Instructions

Preparation

1. 1
Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter.

2. 2
Cook the sausage until browned.

3. 3
Drain excess fat.

4. 4
Shred the cheddar cheese using a box grater and set aside.

5. 5
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder until well combined.

6. 6
Pour the mixture evenly into the prepared baking dish and spread it out.

Baking

1. 7
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.

2. 8
Let the casserole cool for 5–10 minutes before slicing and serving.

### Nutrition per serving

**482** calories **24 g** protein **41 g** fat **2.6 g** net carbs

Net carbs here means total carbohydrate (3g) minus fiber (0.4g). There are no sugar alcohols in this recipe, so nothing else is subtracted. Also per serving: 2g sugar, 902mg sodium.

Nutrition is calculated from ingredient data and will vary with brands, sizes and how lean the sausage is. Treat it as close, not exact.

**Storage.** Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.

**Freezer.** Slices freeze for up to 2 months. Thaw overnight in the fridge before reheating.

**Sausage swap.** Turkey or chicken breakfast sausage both work here if you want a leaner version.

![Ania, founder of Low-Carb Diet Solutions](https://www.lowcarbdiet.solutions/ania-founder.jpg)

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