Easy Keto Breakfast Casserole Recipes

EASY KETO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust: In a large microwave safe bowl combine the mozzarella cheese and cream cheese. Heat in 30 second increments until cheese is completely melted.
• Stir the cheese so they are combined.
• In a second smaller bowl combine the almond flour and baking powder. Mix the almond flour with the the melted cheeses.
• When the almond flour and cheese are nearly combined add in a beaten egg white and stir well
• Using your hands work the dough to make sure the egg white is completely worked into the dough (no streaks of egg whites visible)
• Lay the dough on a silicone baking sheet. Place a second silicone baking sheet on top and spread the dough into a thin rectangle. Place the dough in a lightly greased 9x13 casserole dish.
• To make the filling: Combine the cooked breafast sausage and cream cheese until completely combined. Spread the sausage mixture over the crust.
• Top with soft scrambled eggs and shredded cheddar cheese.
• Bake 20-25 minutes.

5-INGREDIENT SAUSAGE AND EGG KETO BREAKFAST CASSEROLE (EASY RECIPE)

Steps:

• Preheat oven to 350°F.
• Heat the lightly greased skillet over medium heat.
• Add the breakfast sausage and cook, stirring until the sausage crumbles and is no longer pink.
• In a bowl whisk together the eggs, heavy cream, parsley, 1 cup shredded cheddar cheese, salt and black pepper.
• Arrange the cooked breakfast sausage in a lightly greased casserole dish.
• Pour the egg mixture evenly over the sausage.
• Sprinkle with remaining cheddar cheese.
• Bake in preheated oven for 35 to 40 minutes.
• Sprinkle with extra fresh parsley and serve.

KETO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Scatter the turnips, radishes and celeriac on a baking sheet. Melt the remaining 1 tablespoon butter and drizzle over the vegetables. Sprinkle with the cumin, 1 teaspoon salt and some pepper and toss to coat the vegetables.
• Roast, stirring once halfway through, until the vegetables are just tender and beginning to brown, about 12 minutes. Set aside to cool slightly. Reduce the oven temperature to 350 degrees F.
• Meanwhile, add the chorizo to a large skillet over medium heat and cook, using a wooden spoon to break up any chunks, until cooked through, about 5 minutes. Transfer the chorizo to the prepared baking dish with a slotted spoon and spread in an even layer, leaving the fat from the chorizo in the skillet.
• Return the skillet to medium heat. Add the onions and a pinch of salt and cook, scraping up any browned chorizo bits from the bottom of the skillet, until the onions begin to soften, about 3 minutes (see Cook's Note).
• Scatter the onions on top of the chorizo in the baking dish and sprinkle half of the Monterey Jack over the onions. Add the spinach in an even layer on top of the cheese, then distribute the roasted vegetables on top of the spinach.
• In a large bowl, whisk together the cream, eggs, 1 teaspoon salt and several grinds of pepper. Pour the egg mixture over top of everything in the baking dish. Top with the remaining cheese.
• Bake until set in the center, 35 to 40 minutes. Let cool for 10 minutes. Top with sour cream before serving.