My family loves my Keto/Low Carb Sausage Ball Puffs, but sometimes I don’t want to take the time to scoop out every single one and bake them in batches. When my time is short, I can make this Keto/Low Carb Sausage Breakfast Casserole instead. It is basically the same recipe except I subbed out the cheddar cheese for Monterrey Jack cheese since that is what I had on hand today. My hubby and big kids love spicy foods, so I made it with hot sausage. I’m pretty much a wimp when it comes to hot stuff, but the hot sausage was pretty mild. This Keto/Low Carb Sausage Casserole warms up nicely in an air fryer or wrapped in aluminum foil in the oven. I’m a little bit of a leftover snob as I want my food to taste as close as possible to fresh out of the oven so I rarely warm up foods like this in the microwave. However, my family enjoys this recipe so much; I’ll probably have to make two casseroles to have enough to last for a couple of days.
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- 1 lb breakfast sausage browned and drained (can use mild or hot)
- 4 1/2 tbsp melted butter
- 1/3 cup coconut flour
- 2 tbsp full fat sour cream
- 4 eggs
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2 cups shredded monterrey jack cheese
Preheat oven to 375 and grease a 9 X 13 casserole dish.
Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream then whisk together.
Add coconut flour and baking powder to the mixture and stir until combined.
Add drained browned sausage and shredded cheese.
Stir until combined then pour batter in the casserole dish.
Bake for 20-25 minutes until it starts to brown a little around the edges.
If you are tired of eggs, check out my list of Keto/Low Carb Breakfast Ideas.