It’s also incredibly easy to make, and you can bake it ahead of time and reheat it - the leftovers are excellent. In addition to breakfast egg muffins, this keto breakfast casserole is one of my favorite breakfasts to make when I invite friends over for brunch. It’s rich and flavorful, and I can make it in advance and reheat it. Many casseroles are tasty but not pretty, but this one is gorgeous, which is another advantage. The cheese topping becomes golden as it bakes, and the spinach adds a nice color.
Ingredients
Instructions
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Heavy cream: I like to add it to the egg mixture for extra creaminess. Seasonings: Kosher salt, black pepper, garlic powder, and red pepper flakes. Shredded cheese: I use sharp cheddar. But you can use any melty cheese. Provolone and gruyere are also very good in this recipe. Fresh pork sausage: I buy mine at Whole Foods. You can make your own by mixing fresh ground pork with spices, as I do when making sausage patties. Fresh spinach: I use whole baby spinach leaves in this recipe. I don’t chop them.
Whisk eggs, heavy cream, shredded cheese, and seasonings.
Cook the sausage in a large skillet, breaking up the meat into small chunks as you cook it.
Arrange the sausage and spinach mixture in the bottom of a baking dish, pour the eggs on top, and sprinkle the casserole with more cheese.
Bake the casserole for about 25 minutes in a 400°F oven. Cut it into squares and serve.
When we eat the leftovers on a weekday morning, we just grab a piece and have it with our morning coffee!
Sometimes, I cut myself a piece and eat it cold, straight out of the fridge!
You can also freeze this casserole for up to three months. I cut it into squares and freeze them in a freezer bag. If layering the pieces, separate them with wax paper.
