This Low Carb Breakfast Casserole is a great savory addition to your breakfast lineup. It can be made ahead of time for busy mornings and is completely picky eater approved!
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For years and years, I have been making a breakfast casserole for Christmas morning. It’s super easy, really tasty and I love it because I can prep it the night before and just toss it in the oven when the kids get up, at 5 am no doubt!
We have 4 kids here on Christmas morning and once they are awake it’s pretty much chaos until bedtime. The last thing I want is to be stuck in the kitchen while they are opening gifts. Plus since we eat supper with my parents on Christmas Eve and Christmas night, Christmas breakfast is the only meal where it’s just us.
Having a home cooked breakfast is important to me. My traditional recipe consists of a layer of crescent rolls, topped by cooked sausage, shredded hash brown potatoes, cheese
Ingredients and preparation
With Christmas coming in just a few weeks, I have been working on a way to redo my old recipe. The sausage, cheese, and egg are keto staples, so I thought about just making it without the crescent roll crust or potatoes. But let’s face it – Carbs are delicious and this casserole would be a snoozefest without them!
Luckily, some saintly human created fat head dough and saved my Christmas morning in the process. Fathead dough, with a few tweaks, makes the PERFECT sub for the crescent rolls.
When it comes to starchy vegetable subs there are 2 primary options – cauliflower or zucchini. Most people would say that cauliflower is the most likely potato sub But, since the original recipe called for shredded potatoes, I thought that zucchini would be a better fit and it totally worked!
Pro tip: If you are feeding picky eaters, peel the zucchini BEFORE shredding. Without the green peels, the zucchini is virtually undetectable!
Most of the time, when I am working on new recipes, I have to try them a few times to get them just right. Not this time! When I served this made-over recipe to my family, their only response was to ask for seconds!
Even though I save this mostly for special occasions, it would make a great meal prep staple since it reheats well.
Be sure to check out these other great recipes:
- Easy Make Ahead Breakfast Scrambles Four Ways
- Orange Cherry Muffins | Keto, Gluten Free
- Keto McGriddle
Low Carb Breakfast Casserole
- Start by preheating your oven to 400 degrees F and greasing a 7×11 baking dish.
- Combine the butter, cream cheese and mozzarella cheese in a large microwave-safe bowl. Microwave for 1-minute intervals, stirring in between each interval until it’s all melted. The cheeses will combine easily, but the butter may be stubborn – don’t worry, it will all mix together when you add in the rest of the ingredients.
- Once the cheese is melted, add in the almond flour, baking powder, and 1 egg.
- Using your hands or a stand mixer with a dough hook attachment – stir the dough until it becomes uniform.
- Once the dough has come together, spread it into the bottom of greased a 7×11 baking dish. You can also use a 9×11 dish, but you will have to work a little harder to get it spread out enough and I am all about making things easier!
- Pop it in the oven for about 10-15 minutes, until golden brown. Remove from the oven and decrease your oven temp to 350 degrees F.
- While it’s baking, add a dash of salt to your zucchini, allow it to sit for about 5 minutes – then squeeze it to remove excess water.
- Top the “bread” layer with the cooked and crumbled sausage, the shredded zucchini and cheddar cheese.
- In a separate bowl, crack your 6 remaining eggs and whisk them well. *If you are prepping this ahead of time – then this is where you will be stopping. Simply cover the bowl of eggs and the casserole dish and refrigerate until you are ready to cook it*
- Pour the eggs over the sausage, cheese and zucchini mixture and place it all in the oven. Loosely cover with aluminum foil and bake for about 20 minutes, then remove foil and bake an additional 10 minutes or until the eggs are set.