This Keto Breakfast Casserole is loaded with sausage, biscuits and gravy without the carbs! It’s laced with kale and topped with eggs and bacon to make it a perfect, all-around breakfast meal. It’s great for weekends and meal prep!
Why you will love this recipe
- The biscuity base: Having anything remotely bread-like always feels like an indulgence on a keto diet! The biscuit base is soft, fluffy and buttery just like the real deal. Smothered in sausage gravy…we have a winner here!
- Greens: So many keto breakfast recipes skip all vegetables, and I just can’t do that. Even my pancakes have spinach in them! I added a layer of chopped kale just for a little extra nutrition.
- Protein: This keto friendly breakfast casserole is packed full of protein! It starts with almonds in the biscuit base, topped with homemade sausage (you can use storebought as well), then finally eggs and bacon. You will be full after one slice!
- Easy! This has to be one of the most easy keto breakfast casserole recipes I’ve made! It does involve a bit of layering, but it’s really simple!
- It’s keto-friendly: This easy low carb keto breakfast casserole with sausage comes in at just 7g net carbs per portion. That is so easy to fit into a keto diet!
- Meal prep: This breakfast keto casserole is perfect for meal prep! I kept mine in the fridge sealed in an airtight container. The biscuit base didn’t even get soggy after a few days!
- Almond flour: This is the base ingredient for this keto breakfast casserole’s biscuit layer. I used fine almond flour, not almond meal which is more coarse.
- Eggs: A couple of eggs are added to bind all of the ingredients and to help a little with raising.
- Cream cheese + youghurt: Moisture, richness and flavour are brought by cream cheese and Greek yoghurt. The Greek yoghurt also adds a tang, slightly reminiscent of buttermilk.
- Baking powder: This is a raising agent so that the biscuit layer is fluffy and not dense.
- Butter: I love buttery biscuits so butter is an essential ingredient!
- Cheese: Cheese is optional but I do love the added sharpness that chedder gives the biscuit layer. I’ve made this casserole with and without the cheddar though!
Sausage, gravy & eggs:
- Sausage: I made my own sausage for this keto breakfast casserole (included in the recipe), however, a keto-friendly store-bought american sausage would work as well. For those not in the US it may be difficult to find round American sausage (the patty kind, like McDonalds) so stick with the recipe provided. It’s really simple to make!
- Almond milk: This is the base of the gravy. It’s has a neutral flavour, more flavour than plain water and slightly creamy with none of the carbs!
- Cream cheese: I wanted the gravy to be a little creamier so I added some cream cheese. It’s amazing!
- Eggs: Eggs are both in the gravy and also places on top of this keto breakfast casserole at the end. If you’ve ever made shakshuka, it’s the same idea. You just create a little well with the back of a spoon and crack the egg into that. I only added 6 eggs on top even though this serves 8. You can easily add a couple more eggs on top if you’d like!
- Kale: A handful or two of washed kale, stems and tough veins removed gets sprinkled over the biscuit layer before adding the sausage gravy. I love throwing a few greens into recipes where I can for extra nutrition, texture and flavour.
- Seasoning: Garlic powder, onion powder, plenty of pepper and salt really enhance the flavour of this pepper gravy. It’s delicious!
- Xanthan gum: This thickens the gravy up a little.
- Bacon: This is optional, but I love a little bacon on top of this keto breakfast casserole as a garnish! It adds crunch and salt.
How to make Keto Breakfast Casserole
Click through this story for all of the steps to make this healthy keto low carb breakfast casserole!
- Store this keto breakfast casserole in an airtight container in the fridge for up to 4 days. Reheat in either the oven or microwave until piping hot. I usually make enough eggs to serve at the time with no leftover eggs, and store the casserole without the eggs on top. I find that they can get a little hard when reheating, and I prefer to just top with fresh eggs or pan-fry an egg instead for the leftovers.
Recipe Notes & Tips
- Top with the number of eggs needed at the time of serving. This could be 4, 8 or 6 (like I did). When you reheat leftovers, you can either add fresh eggs on the keto breakfast casserole, or fry eggs to go on top.
- Prep this the night before, adding everything except the eggs and bacon. When you’re ready to cook, make the wells and add the eggs, bake and then top with bacon.
- Use other greens if you’re not a fan of kale. I like kale because it holds up perfectly in the oven, however, fresh spinach would be fine as well.
- Making your own sausage is a great idea for this recipe, or when you’d like to eat sausage in general. Sausage can often have a lot of extra ingredients like additives and fillers like breadcrumbs. By making your own, you know exactly what is going into the recipe, in this case it’s just ground pork and spices. So simple, and a much healthier option than processed food.
- Add jalapenos to the biscuit base to make it a cheddar-jalapeno biscuit! I love adding a kick of heat to dishes, and this one is delicious with just a hint of extra spice in the keto biscuit layer.
Frequently Asked Questions
What is a common keto breakfast?
What is a good no-carb breakfast?
How many carbs are in an egg casserole?
Can I eat oatmeal on keto?
How many calories are in a breakfast bake?
More keto breakfast ideas you will love
- KETO BREAKFAST SAUSAGE
- HAM AND CHEESE FRITTATA RECIPE
- GREEK CRUSTLESS QUICHE – SFOUGATO
- CHOCOLATE FLAXSEED PUDDING RECIPE
- HOW TO MAKE DAIRY FREE KETO WHIPPED CREAM FOR PANCAKES
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Keto Sausage, Biscuits, and Gravy Casserole
- 1.5 cups almond flour
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup full-fat cream cheese
- 1/4 cup Greek yoghurt or plain yoghurt
- 2.5 tbsp butter plus extra for greasing the casserole dish
- 1/2 cup cheddar cheese optional
Sausage (optional, see note 1)
- 500 g ground pork
- 2 tsp pepper
- 2 tsp dried sage
- 1 tsp smoked paprika
- 1 tsp coriander seeds
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp cayenne powder
- 4 cups unsweetened almond milk
- 1/2 cup full-fat cream cheese
- 2 eggs
- 2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 tsp xanthan gum
- 1 cup kale packed, stems and tough veins removed
- 6-8 eggs
- 6 slices of bacon diced and cooked until crispy (optional garnish)
- Preheat the oven to 180*C/360*F and grease a large casserole dish with butter. My dish was 16×11" (40x28cm)
- In a large mixing bowl, add the dry ingredients: Almond flour, baking powder and salt. Mix them well together.
- In a medium mixing bowl or blender, add the wet ingredients: eggs, cream cheese, yoghurt and butter. Blend in the blender or with a hand blender.
- Add the wet ingredients to the dry ingredients and mix until just combined and no lumps are left.
- Fold in the cheddar cheese.
- Spread the biscuit batter in the greased casserole dish and bake for 20 minutes, until the top is golden-brown and a toothpick comes out clean when it's pricked in the middle.
- Remove from the oven and set it aside.
- If making your own sausage, add all of the ingredients to a mixing bowl and mix well together, either with a wooden spoon or your hands.
- For both homemade and store-bought sausage: In a large pan over medium-high heat, cook the sausage until it browns and is cooked through. It should be a crumbly texture when it's ready.
- Set it aside.
- In a medium pot, whisk the eggs with the almond milk and then turn the heat on to a medium temperature.
- Add in the cream cheese and spices, and mix until the cream cheese melts.
- Add xanthan gum to thicken.
- Add the cooked sausage crumbles and turn off the heat.
Assemble the layers
- On top of the biscuit base, spread the chopped kale evenly.
- Next, add the sausage gravy layer, spreading it evenly.
- Take a large spoon (a ladle is perfect for this) and create a well in the gravy.
- Crack an egg into the well.
- Repeat steps 3 and 4 for each egg.
- Bake for 25 minutes, or until the egg whites are no longer runny.
- While the Keto Breakfast Casserole is baking, dice and cook the bacon until crispy.
- When the casserole is finished, take it out of the oven and allow it to cool for 10 minutes before slicing.
- Serve with crispy bacon to garnish!
- If you don't want to make your own sausage, add 500g of your preferred keto-friendly American sausage (the patty kind, not sausage links). If you're outside the US, this may be difficult to find so stick with the homemade sausage recipe.