Chicken Sausage, Bacon & Veggie Breakfast Casserole

Chicken Sausage, Bacon & Veggie Breakfast Casserole

This low carb, keto chicken sausage, bacon and veggie breakfast casserole has become a favorite recipe! It is healthy, protein-rich, easy to make and seriously delicious!

Craving Casserole…

It’s not every morning that I wake up and really fancy a big breakfast casserole…but that’s what happened to me today!

Luckily, for me (and the family) we had eggs, ground chicken sausage, bacon, mushrooms and zucchini in the refrigerator…so I created this delicious dish!

It is one of the EASIEST and HEALTHIEST `breakfast and brunch recipes ever! Plus, with only 1.5g net carbs per serving, this extremely low carb recipe is perfect for everyone living this keto lifestyle!

Fill It Up…

  • Eggs – Ever since going low carb, we buy (on average) 60 eggs every 3-4 weeks. They are the perfect ingredient in most recipes because they are full of protein (about 6g per egg) and have zero carbs!
  • Heavy Cream – If you don’t have heavy cream in your refrigerator, you can substitute your favorite unsweetened nut milk, just make sure to only use 1/2 cup of it.
  • Chicken Sausage (ground) – You can substitute this for any ground meat, but be sure to always check the nutrition label, as they sometimes add hidden carbs, like breadcrumbs!
  • Bacon – Everything tastes better with bacon.
  • Zucchini & Mushrooms – Feel free to substitute these veggies for tomatoes, bell peppers, spinach or kale.
  • CheeseCheddar cheese is a popular cheese for most breakfast casseroles. But again, you can substitute it for mozzarella, havarti, provolone or swiss.

How To Make This Casserole…

Simply:

  1. Whisk the eggs, heavy cream, water, basil, salt and pepper together in a bowl, set aside.
  2. In a large frying pan, cook the vegetables over a medium-high heat, until cooked through.
  3. Transfer this meat & veggies mixture to a 9 x 9″ baking dish. Pour the egg mixture evenly over it, and top the whole thing with cheese.
  4. Bake it for 25-minutes, until the cheese is bubbly and golden brown.
  5. Serve & Enjoy!

Side Note…

If you (like myself) like things EXTRA CHEESY, then add 1/4 cup of cheese to the whisked egg mixture before pouring it on the chicken, bacon and veggies. So cheesy…so good!

The Night Before…

One last important thing that I have to mention about breakfast casseroles is that it can be made the night before! This makes for a super easy morning, which I am all for!

If you decide to make this the night before, follow the directions until #7. Then cover it, and refrigerate overnight. When it comes out the refrigerator, top it with the cheese, then pop it in the oven for 30 minutes! YUM!

More Recipes You Might Like:

Overnight French Toast Casserole

Ham & Cheese Breakfast Muffins

Blueberry Coconut Breakfast Bake

Strawberry Coconut Breakfast Bars

Chicken Sausage, Bacon & Veggie Breakfast Casserole

This low carb, keto chicken sausage, bacon and veggie breakfast casserole has become a favorite recipe! It is healthy, protein-rich, easy to make and seriously delicious!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bacon, breakfast, casserole, chicken sausage, keto, low carb, veggie
Servings: 6
Author: Anna – everydayketorecipes

Ingredients

  • 2 tbsp butter unsalted
  • 6 eggs
  • 6 slices bacon chopped
  • 1 lb ground chicken sausage
  • 1 zucchini chopped
  • 1/2 cup mushrooms chopped
  • 1/4 cup heavy cream + 2 tbsp water (can substitute for 1/2 cup milk)
  • 1/2 cup cheddar cheese shredded
  • 1 tsp basil dried
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Preheat oven to 375°F.
  • In a bowl, whisk the cream, water eggs, basil, salt and pepper together. Set aside.
  • Heat butter in a large frying pan over medium-high heat. Add the zucchini and mushrooms and cook for 2-3 minutes, until tender.
  • Add bacon and cook for 3 minutes.
  • Add chicken sausage and cook until it's thoroughly cooked through.
  • Transfer the chicken sausage mixture to 9 x 9" baking dish.
  • Pour the egg mixture over the chicken and veggies and evenly spread everything out.
  • Top with the shredded cheddar cheese.
  • Bake for 25-30 minutes, until the cheese is bubbly and golden brown on top.
  • Serve & Enjoy!

Notes

To make it extra cheesy, add 1/4 cup of cheddar to the egg mixture before pouring it on the chicken and veggies. 

Nutrition Facts:
Servings:  6
Calories:  391
Fat:  29.2g
Carbohydrate:  1.9g
Fiber:  0.4g
Net Carbs:  1.5g
Protein:  28.9g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculato



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