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    Home » Recipes

    Published: Dec 9, 2017 ·Updated: Dec 8, 2018 by Sabra · 30 Comments

    Low Carb Breakfast Casserole

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    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!

    A slice of low carb breakfast casserole on a white plate

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    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 and eggs. It really is delicious - unfortunately it's far from low carb or keto friendly!

    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!

    Grated zucchini on a wooden cutting board

    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

    Sabra - This Mom's Menu
    This casserole is great morning, noon or night! It is also a great addition to your meal prep since it reheats and even freezes really well!
    4.18 from 35 reviewers
    Prevent your screen from going dark
    Servings 8 servings
    Prep Time 20 mins
    Cook Time 40 mins

    Ingredients
      

    • 1 ¼ cup Shredded Mozzarella Cheese
    • 1 oz Cream Cheese
    • 2 tablespoon Unsalted Butter
    • ¾ cup Almond Flour
    • ½ tablespoon Baking Powder
    • 7 Eggs divided
    • 1 lb. Breakfast Sausage cooked and crumbled
    • 1 cup Shredded Zucchini about 1 medium zucchini
    • 1 cup Shredded Cheddar Cheese
    • Salt and Pepper to taste

    Instructions
     

    • Start by preheating your oven to 400 degrees F and greasing a 7x11 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 7x11 baking dish. You can also use a 9x11 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.

    Notes

    .

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 438kcalCarbohydrates: 3gProtein: 23gFat: 36gSaturated Fat: 14gCholesterol: 224mgSodium: 626mgPotassium: 302mgFiber: 1gSugar: 1gVitamin A: 705IUVitamin C: 5.7mgCalcium: 247mgIron: 2mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Nutrition Facts
    Low Carb Breakfast Casserole
    Amount Per Serving
    Calories 438 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Saturated Fat 14g70%
    Cholesterol 224mg75%
    Sodium 626mg26%
    Potassium 302mg9%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 23g46%
    Vitamin A 705IU14%
    Vitamin C 5.7mg7%
    Calcium 247mg25%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Low Carb Eggnog
    This Weeks Menu - December 11, 2017 »

    Reader Interactions

    Comments

    1. Mandy Couch says

      January 08, 2018 at 9:59 am

      This looks awesome! Will be making this very, very soon.

      Reply
      • Sabra says

        January 08, 2018 at 9:47 pm

        It's one of our favorites! I can't wait to hear how you like it!

        Reply
    2. Lisa says

      January 08, 2018 at 9:36 pm

      Can you sub coconut flour? Any thoughts on that?

      Reply
      • Sabra says

        January 08, 2018 at 9:46 pm

        I think you could sub with a coconut flour fathead bagel recipe and it would be great! lowcarbyum.com has a good recipe 🙂

        Reply
    3. Susan says

      February 03, 2018 at 12:54 pm

      I’m curious about the 7x11” pan. Is that a standard size pan? I don’t have that one or the next size up one you suggest for this. I think I’m old fashioned, I have 8” square or 9x13”. Any thoughts?

      Reply
      • Sabra says

        February 03, 2018 at 4:08 pm

        I'm not sure how common that size is. I have a couple of them that came in a pyrex multi pack and I use them frequently 🙂
        I think you could use a 9x13 pan without any problem. you would have a slightly thinner result, and you may need to cut down the cooking time a bit to account for that.
        If you try it, let me know how it goes!

        Reply
        • Rosa says

          February 24, 2018 at 8:40 am

          I use the 7x11

          Reply
    4. Emily says

      March 31, 2018 at 8:01 am

      Can you shred zucchini with just a cheese grater? Or do you need a mandolin?

      Reply
      • Sabra says

        March 31, 2018 at 8:06 am

        I use a cheese grater 🙂

        Reply
    5. Terri says

      April 09, 2018 at 1:56 am

      Made it and it is delicious! Only thing I did differently was to add seasoning to eggs. Everyone loved it!

      Reply
      • Sabra says

        April 09, 2018 at 5:19 pm

        Thanks for the review Terri! I’m glad you enjoyed it 🙂

        Reply
    6. Pat says

      August 07, 2018 at 12:07 pm

      I made it in a 10-inch cast-iron frying pan this morning. We each ate two helpings for breakfast, and found it delicious and very filling. Any thoughts on keeping the leftovers - will they freeze? I definitely will be making it again.

      Reply
      • Sabra says

        August 09, 2018 at 10:50 pm

        Thanks for the review, I'm so glad you liked it!

        The leftovers will keep in the fridge for up to a week. You can freeze it as well, but the eggs tend to get a little watery when reheated. It's never bothered me, but just be aware 🙂

        Reply
    7. Kelly says

      September 04, 2018 at 9:14 am

      My husband is not a veggie lover, can you taste the zucchini at all ?

      Reply
      • Sabra says

        September 04, 2018 at 9:13 pm

        Hi Kelly! You really can't taste the zucchini at all. My kids don't even know it's there 😉 You could also leave it out if you are worried about it xo

        Reply
    8. Sabrina says

      September 09, 2018 at 9:13 pm

      I made this tonight to just reheat in the morning for the kids before school and it is amazing! I did add some salt and pepper to the eggs but otherewise followed the recipe exactly! I will most definitely be making this again and again!

      Reply
    9. Diane says

      November 23, 2018 at 8:56 pm

      I would like to make this as it looks great, however I can’t eat cream cheese, or any soft cheese like that. What could I substitute for the cream cheese?

      Reply
    10. Kimberly Evans says

      December 10, 2018 at 10:05 pm

      I wanted to make this but didn’t have any zucchini. I did have Brussels sprouts so I used those instead....addictingly good!!! I love this so much I have it nearly every morning! It’s so good, I actually never have used zucchini...LOL! I may have to try that sometime. 🙂

      Reply
    11. Diane says

      December 10, 2018 at 10:37 pm

      Looks wonderful! I would love to make this, but I too cannot eat cream cheese. Does anyone out there have any suggestions for a substitute for cream chees?

      Reply
      • Sabra says

        December 11, 2018 at 6:59 pm

        Hi Diane! I think you could just leave out the cream cheese and add an extra 1/4 cup of the mozzarella. Hope that helps! If you try it let me know how it goes 🙂

        Reply
    12. Janet says

      January 08, 2019 at 8:12 am

      What size is a serving? When cutting? My husband loves this recipe, and I plan to make it for breakfast prep for the week.

      Reply
    13. Rebecca says

      May 30, 2019 at 7:47 pm

      Can I use regular flour?

      Reply
      • Sabra says

        June 08, 2019 at 12:44 pm

        Hi Rebecca, I don't think that regular flour would work at all. But, if you aren't counting carbs you can substitute the bottom layer with biscuit dough. Hope that helps!

        Reply
    14. Sunni Snodgrass says

      July 24, 2019 at 1:16 pm

      This is the best Keto Recipe I’ve tried, delish 😊

      Reply
    15. Kim says

      February 24, 2020 at 1:00 pm

      Christmas is saved, thank you! Just like you, I have made a breakfast casserole for many years, and Christmas morning just wouldn't be the same (or as easy!) without it. This is delicious!

      Reply
      • Sabra says

        February 25, 2020 at 7:20 am

        Thanks for the great review Kim! and I am so glad that it was a hit 🙂

        Reply
    16. Colleen says

      March 01, 2020 at 3:14 pm

      Another winner - haven't had a bad recipe yet from you. Made the casserole this morning and it is so flavorful and delicious. Will definitely make my Christmas morning menu. Big thanks!

      Reply
    17. Sarah says

      December 25, 2020 at 2:27 pm

      This was sooo good. I always Get nervous doing new recipes on big holidays ( Christmas) but even my dad was impressed. Made the night before and just baked in the morning! Paired it with sticky buns! Thank you!

      Reply
    18. Angela Ferrara says

      April 04, 2021 at 8:26 am

      I'm wondering what temperature to bake it when it's all together. It says 400° for the crust. So you use the same for the rest too?

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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