Keto Egg Bake Recipe
This Keto Egg Bake is a hearty, protein-rich breakfast casserole that's perfect for meal prep, weekend brunch, or feeding a crowd. Made with eggs, sausage, cheese, and simple vegetables, it's fluffy, satisfying, low in carbs, and easy to customize with your favorite keto-friendly ingredients.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting Board
- Chef's knife
- Cooking spray or butter
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced yellow onion
- 1/2 cup diced bell pepper
- 1 cup chopped baby spinach
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- Cook the breakfast sausage in a large skillet over medium heat until browned and fully cooked. Add the onion and bell pepper during the last few minutes of cooking until softened. Drain any excess grease.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and black pepper until smooth.
- Stir in the cheddar cheese, mozzarella cheese, chopped spinach, and the cooked sausage mixture until everything is evenly combined.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Bake until the center is fully set and the top is lightly golden. A knife inserted in the middle should come out clean.
- Allow the egg bake to rest for 5 to 10 minutes before slicing into squares. Garnish with chopped parsley and serve warm.
