Loaded Breakfast Keto Casserole

This loaded breakfast keto casserole is a hearty and flavorful dish that is perfect for a weekend brunch or breakfast party. It is made with ground sausage, bell pepper, onion, mushrooms, sun-dried tomatoes, eggs, heavy cream, and cheddar cheese. The casserole is baked in the oven until the eggs are set and the cheese is melted and bubbly.

The loaded breakfast keto casserole was born out of a desire to create a hearty and flavorful breakfast dish that was also low in carbohydrates. I started with a base of ground sausage, bell pepper, onion, and mushrooms, and then added sun-dried tomatoes for a bit of sweetness and tang. To make the casserole more filling, I added eggs and heavy cream, and then topped it off with a generous layer of cheddar cheese. The result is a casserole that is packed with flavor and protein, and that is also low in carbohydrates.

Prep time: 15 | Cook time: 30 | Serves: 6

Ingredients

• 1 pound ground sausage
• 1 cup chopped bell pepper
• 1 cup chopped onion
• 1/2 cup chopped mushrooms
• 1/4 cup chopped sun-dried tomatoes
• 10 eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the sausage over medium heat. Drain off any excess grease.
3. Add the bell pepper, onion, mushrooms, and sun-dried tomatoes to the skillet and cook until softened.
4. In a large bowl, whisk together the eggs and heavy cream.
5. Stir in the sausage mixture and vegetables.
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Sprinkle the cheddar cheese on top.
8. Bake for 25-30 minutes, or until the eggs are set and the cheese is melted.

Why It Works

• The ground sausage provides a savory base for the casserole.
• The bell pepper, onion, and mushrooms add sweetness, crunch, and umami.
• The sun-dried tomatoes add a bit of sweetness and tang.
• The eggs and heavy cream make the casserole more filling and satisfying.
• The cheddar cheese adds a rich and cheesy flavor.