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 from This Mom’s Menu:
- Easy Make Ahead Breakfast Scrambles Four Ways
- Orange Cherry Muffins | Keto, Gluten Free
- Keto McGriddle
Low Carb Breakfast Casserole
Ingredients
- 1 1/4 cup Shredded Mozzarella Cheese
- 1 oz Cream Cheese
- 2 tbsp Unsalted Butter
- 3/4 cup Almond Flour
- 1/2 tbsp 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 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.
Notes
Mandy Couch says
January 8, 2018 at 9:59 amThis looks awesome! Will be making this very, very soon.
Sabra says
January 8, 2018 at 9:47 pmIt’s one of our favorites! I can’t wait to hear how you like it!
Lisa says
January 8, 2018 at 9:36 pmCan you sub coconut flour? Any thoughts on that?
Sabra says
January 8, 2018 at 9:46 pmI think you could sub with a coconut flour fathead bagel recipe and it would be great! lowcarbyum.com has a good recipe 🙂
Susan says
February 3, 2018 at 12:54 pmI’m curious about the 7×11” 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 9×13”. Any thoughts?
Sabra says
February 3, 2018 at 4:08 pmI’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 9×13 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!
Rosa says
February 24, 2018 at 8:40 amI use the 7×11
Emily says
March 31, 2018 at 8:01 amCan you shred zucchini with just a cheese grater? Or do you need a mandolin?
Sabra says
March 31, 2018 at 8:06 amI use a cheese grater 🙂
Terri says
April 9, 2018 at 1:56 amMade it and it is delicious! Only thing I did differently was to add seasoning to eggs. Everyone loved it!
Sabra says
April 9, 2018 at 5:19 pmThanks for the review Terri! I’m glad you enjoyed it 🙂
Pat says
August 7, 2018 at 12:07 pmI 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.
Sabra says
August 9, 2018 at 10:50 pmThanks 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 🙂
Kelly says
September 4, 2018 at 9:14 amMy husband is not a veggie lover, can you taste the zucchini at all ?
Sabra says
September 4, 2018 at 9:13 pmHi 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
Sabrina says
September 9, 2018 at 9:13 pmI 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!
Diane says
November 23, 2018 at 8:56 pmI 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?
Kimberly Evans says
December 10, 2018 at 10:05 pmI 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. 🙂
Diane says
December 10, 2018 at 10:37 pmLooks 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?
Sabra says
December 11, 2018 at 6:59 pmHi 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 🙂
Janet says
January 8, 2019 at 8:12 amWhat size is a serving? When cutting? My husband loves this recipe, and I plan to make it for breakfast prep for the week.
Rebecca says
May 30, 2019 at 7:47 pmCan I use regular flour?
Sabra says
June 8, 2019 at 12:44 pmHi 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!