Savory Low Carb Sausage Breakfast Bake for 6 Hungry Eaters

You know those mornings when you’re starving but don’t want to fuss with a big breakfast? That’s exactly why I fell in love with this low carb sausage breakfast bake. It’s become my go-to solution for busy weekdays and lazy Sundays alike. Just imagine – savory sausage, fluffy eggs, and melty cheese all baked together in one glorious dish. What makes it truly special? You can prep it the night before (hello, extra sleep!) and it keeps beautifully in the fridge for quick grab-and-go meals. My family goes wild for this bake, and I love that it keeps us full for hours without the carb crash.

Why You’ll Love This Low Carb Sausage Breakfast Bake

Let me count the ways this bake will become your breakfast hero:

• One-pan wonder: Minimal cleanup means more time for that second cup of coffee
• Protein powerhouse: Keeps you full way past lunch without the carb crash
• Meal prep magic: Makes 6 servings that reheat like a dream all week
• Keto goldmine: Just 3g net carbs per serving – your macros will thank you
• Crowd pleaser: Even picky kids gobble this up (ask my niece!)

The best part? It smells like weekend brunch but works for hectic Tuesday mornings too.

Ingredients for Low Carb Sausage Breakfast Bake

Here’s everything you’ll need to make my favorite morning miracle happen. I’m pretty particular about these ingredients – trust me, the right combo makes all the difference between “meh” and “more please!”

• 1 lb (450g) ground sausage – I use breakfast sausage, but Italian works great too if you want extra spice. Just drain that grease well!
• 6 large eggs – Room temp eggs blend smoother, but I’ve used cold ones in a pinch and lived to tell the tale
• 1/2 cup (120ml) heavy cream – This is our secret weapon for that dreamy, custardy texture. Half-and-half works, but it won’t be quite as rich
• 1 cup (120g) shredded cheddar cheese – Sharp cheddar gives the best flavor punch in my opinion
• 1/2 cup (60g) shredded mozzarella cheese – The stretchy, melty factor we all crave
• 1/2 teaspoon salt – I use kosher salt because it distributes better
• 1/4 teaspoon black pepper – Freshly ground makes a world of difference
• 1/4 teaspoon garlic powder – Don’t skip this! It adds that “what’s that amazing flavor?” depth
• 1/4 teaspoon onion powder – The quiet superstar that makes everything taste more savory

See? Nothing fancy, just honest ingredients that work together like best friends. Now let’s make some breakfast magic!

The Bare Bones Tools You’ll Need

Here’s the beautiful part – you probably already own everything required! My kind of recipe, right? Just grab:

• A trusty 9×9 inch baking dish (glass or ceramic works best for even cooking)
• Your favorite skillet for browning that sausage
• One medium mixing bowl – nothing fancy, just something to whisk those eggs
• A simple whisk or fork for blending everything together

That’s it! No special gadgets needed – just good old-fashioned kitchen basics.

How to Make Low Carb Sausage Breakfast Bake

Alright, let’s get cooking! This low carb sausage breakfast bake comes together faster than you can say “good morning.” I’ll walk you through each step – it’s so simple you’ll wonder why you didn’t make it sooner.

Step 1: Cook the Sausage

First things first – crank that oven to 375°F (190°C) so it’s nice and hot when we’re ready. While it heats, grab your skillet and brown that sausage over medium heat. Break it up with your spoon as it cooks – you want little crumbles, not big chunks. Once it’s no longer pink (about 5-7 minutes), drain off the excess grease. Trust me, your bake will thank you for this step!

Step 2: Prepare the Egg Mixture

Now for the custardy magic! In your mixing bowl, whisk together the eggs, heavy cream, and all those lovely spices until perfectly blended. Don’t overdo it – just enough to combine everything smoothly. The mixture should look slightly frothy and uniform in color. This is where all that flavor comes together!

Step 3: Assemble and Bake

Time to build our masterpiece! Spread the cooked sausage evenly in your greased baking dish. Slowly pour the egg mixture over top – it should seep into all the nooks between sausage crumbles. Now shower everything with that glorious cheese combo (I always sneak a little extra, shhh). Pop it in the oven for 25-30 minutes until the eggs are set and the cheese turns golden brown. The smell will drive you crazy – that’s how you know it’s perfect!

Pro tip: Let it rest for 5 minutes after baking. I know it’s tempting to dive right in, but this helps everything set up beautifully for clean slices. Then dig in and enjoy your new favorite breakfast!

Tips for the Best Low Carb Sausage Breakfast Bake

After making this bake countless times (my family won’t let me stop!), I’ve picked up some foolproof tricks:

• Watch the clock: Overbaking makes eggs rubbery – pull it when edges are just set and center jiggles slightly
• Go full-fat: For keto, stick with high-fat cheeses and cream – the texture and satiety are worth it
• Veggie boost: Toss in a handful of spinach or diced bell peppers when assembling for color and nutrients
• Sausage swap: Try spicy chorizo or turkey sausage if you’re feeling adventurous – just adjust seasoning

My secret? Always make two – one to devour now, one to stash in the fridge for emergency breakfasts!

Variations for Low Carb Sausage Breakfast Bake

Oh, the possibilities! Here are my favorite ways to shake up this bake when I’m feeling creative (or just cleaning out the fridge):

• Meat magic: Swap pork sausage for spicy chorizo, turkey sausage, or even crumbled bacon for a different flavor punch
• Veggie boost: Stir in sautéed mushrooms, diced bell peppers, or a handful of fresh spinach when layering
• Dairy-free: Use almond milk + nutritional yeast instead of cream/cheese – it’s surprisingly good!
• Spice it up: Add a pinch of cayenne or smoked paprika if you like things with a kick

The beauty? This recipe welcomes all your kitchen experiments with open arms!

Serving and Storing Low Carb Sausage Breakfast Bake

Here’s how I like to enjoy this bake – fresh from the oven with creamy avocado slices and a drizzle of hot sauce for that perfect spicy-creamy combo. It’s also amazing with a dollop of sour cream or fresh salsa. For storing, I slice it into portions and keep them in an airtight container for up to 4 days. To reheat, just pop a slice in the microwave for 30-60 seconds or warm it in the oven at 350°F until toasty. Perfect for those “I need breakfast NOW” mornings!

Nutritional Information for Low Carb Sausage Breakfast Bake

Here’s the scoop on what’s in each delicious serving (about 1/6 of the bake): roughly 320 calories, a whopping 20g protein, and just 3g net carbs to keep you on track. You’re looking at 25g fat (mostly the good, satisfying kind!) and 650mg sodium. Just remember – these numbers might dance a bit depending on your exact sausage and cheese choices. Always check your specific ingredients if you’re tracking closely!

FAQs About Low Carb Sausage Breakfast Bake

Q1. Is this breakfast bake truly keto-friendly?
Absolutely! With just 3g net carbs per serving, this bake fits perfectly into a keto lifestyle. The combo of protein-rich eggs, high-fat sausage, and full-fat cheeses keeps you in ketosis while satisfying those breakfast cravings.

Q2. Can I freeze this for later?
You bet! I always stash a few slices in the freezer for lazy mornings. Just wrap individual portions tightly in foil or plastic wrap, then thaw overnight in the fridge before reheating. It keeps beautifully for up to 2 months frozen.

Q3. How long does it last in the fridge?
Stored properly in an airtight container, your bake will stay fresh for 4 days. I actually think it tastes even better on day two – the flavors really meld together!

Q4. Can I make this vegetarian?
Of course! Just swap the sausage for sautéed mushrooms or vegetarian crumbles. You’ll want to add a pinch more seasoning though – maybe some smoked paprika for that savory depth.

Print