This egg and sausage casserole is perfect for breakfast or brunch, or as a quick and easy dinner. This recipe is always incredibly popular, and a huge success at any table. It’s keto approved and budget friendly, and if I can say so myself – freaking delicious.
Breakfast egg and sausage casserole with no bread
Egg and sausage casserole is typically made with chunks of bread. However, this recipe does not contain any bread at all. It is is keto, low carb and very satiating. This means that it will keep you full for a long time. It’s also gluten free, slimming world and weight watchers friendly, and can be made vegetarian if you use vegetarian sausage.
What can you add to this casserole?
This is the recipe I follow every time, although sometimes I change things up. If you like, you could add pieces of crispy bacon, sauteed mushrooms, broccoli, cauliflower or even leftover mashed potatoes. You can also substitute the sausage with leftover diced chicken or beef, roast turkey, shredded gammon, pulled pork, pinto beans, mince, mushrooms or mixed vegetables.
How to make egg and sausage casserole
Saute onions and brown the sausage in a pan. Then, combine the onion and sausage with eggs, cheese and seasoning and stir to incorporate all the ingredients thoroughly. Move the mixture to an oven proof baking dish, and bake it in the oven for 20-30 minutes, until the top has started to brown and the eggs have set.
I sometimes use seasoned sausages for this recipe. Simply remove the sausage skins, and use a spatula or fork to mash the sausage into small pieces or chunks. My favourites are bacon and maple syrup sausages, or caramelised red onion sausage. For a light option, try light pork, turkey or vegetarian sausages.
Alternatively, if you use plain sausage meat, you can add some seasoning to the mix. I suggest trying thyme and lemon, sage and garlic, cajun seasoning, smoked paprika and chili or maple syrup.
Serve this as is for breakfast or brunch, or with a side dish for a light lunch or dinner. I like adding a side dish with vegetables. Kale salad with apples and cranberries, tomato and cucumber salad or green beans are all great options.
Can you freeze egg and sausage casserole?
Yes! This dish is perfect for meal prep, and can be frozen for up to 3 month. You can also store leftovers in the fridge for up to 4 days. I love making a large portion of this dish, and freezing it in portion sizes. Thaw frozen egg and sausage casserole in the fridge overnight, then reheat in the microwave until piping hot.
Other healthy breakfast ideas:
Egg and sausage casserole
- 5 eggs
- 400 g sausage meat or 400 g sausages, skins removed
- 1 onion
- 100 g grated cheese
- 1 tsp olive oil
- seasoning* optional, see notes
- Preheat the oven to 200°C / 180°C fan oven / 395°F / Gas mark 6.
- Finely mince the onion. Heat the oil in a frying pan, and saute the onion until it's soft and translucent, about 5 minutes. Then, move the onion to a mixing bowl.
- Add sausage meat to the frying pan. You can also use raw sausages, and simply remove their skins. Use a fork or spatula to split the sausage into smaller chunks. Cook until the sausage has cooked through, about 4-5 minutes. Add the sausage to the mixing bowl.
- In the same mixing bowl, add the eggs, grated cheese and optionally seasoning. Use a fork or whisk to combine, making sure that the eggs are properly incorporated.
- Add the egg and sausage mixture to a small oven proof casserole dish, approximately 23x15 cm. Move the baking dish to the oven, and bake until the eggs have stiffened and the top is golden brown, 20-30 minutes.