Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Easy Low Carb Sausage Egg Casserole

Prep
15 min
Cook
35 min
Total
50 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
340

2× the original author values. Recipe yield: 8 servings.

calories
680

3× the original author values. Recipe yield: 8 servings.

calories
1020
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 lb bulk breakfast sausage — mild or hot
  • 1 tbsp butter or avocado oil — for greasing the dish
  • 1 cup yellow onion — small dice
  • 1 cup bell pepper — small dice; any color
  • 8 oz mushrooms — sliced; optional
  • 10 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond milk — or half and half
  • 2 cups shredded cheese — cheddar, pepper jack, or blend; divided
  • 2 cloves garlic — minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp dry mustard
  • 3/4 tsp kosher salt — divided, to taste
  • 1/2 tsp black pepper — plus more to taste
  • 2 tbsp fresh parsley or chives — chopped, for serving
  • 2 tbsp grated Parmesan — optional topping

Instructions

  1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter or avocado oil.
  2. Heat a large skillet over medium-high. Add the sausage and cook, breaking it up, until deeply browned with caramelized edges, 6 to 8 minutes.
  3. Transfer sausage to a paper towel–lined plate to drain. Pour off excess fat, leaving about 1 teaspoon in the skillet.
  4. Add onion and bell pepper to the skillet and cook until softened and lightly golden, 4 to 6 minutes. Stir in mushrooms (if using) and cook until they release moisture and it evaporates. Season lightly with salt and pepper, then let cool slightly.
  5. In a large bowl, whisk eggs until well blended and slightly frothy.
  6. Whisk in heavy cream, almond milk, garlic, dry mustard, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  7. Stir 1 cup of the shredded cheese into the egg mixture to distribute melty pockets throughout.
  8. Scatter cooked sausage and sautéed vegetables evenly in the prepared baking dish. Pour the egg mixture over the top and gently nudge fillings to distribute.
  9. Sprinkle the remaining 1 cup cheese (and Parmesan if using) evenly over the surface.
  10. Bake at 350°F until puffed at the edges and the center is just set with a slight jiggle, 30 to 35 minutes.
  11. Let the casserole rest for at least 10 minutes so the custard sets and slices cleanly.
  12. Garnish with chopped parsley or chives, slice into 8 portions, and serve warm. Offer hot sauce or salsa if desired.

Notes

Storage: Cool to room temperature, cover, and refrigerate up to 4 days. For longer storage, wrap individual slices and freeze up to 2 months. Reheat slices in the microwave on medium power in 30-second bursts until warmed through (1–2 minutes), or in a 325°F oven, covered with foil, for 12–15 minutes. If reheating from frozen, thaw overnight or add a few extra minutes in the oven.

Source: https://simplersavory.com/easy-low-carb-sausage-egg-casserole/