Keto Sausage & Egg Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g ground breakfast sausage (pork or turkey)</li><li class="ingredients-single-item">1 medium onion, finely diced (about 150g)</li><li class="ingredients-single-item">1 red bell pepper, diced (about 120g)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">10 large eggs</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">200g cheddar cheese, grated</li><li class="ingredients-single-item">60g cream cheese, softened and cut into small pieces</li><li class="ingredients-single-item">2 tbsp fresh chives or green onions, chopped</li><li class="ingredients-single-item">2 tbsp butter or olive oil for greasing</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 33cm (9x13-inch) baking dish</li><li class="equipment-single-item">Large non-stick frying pan</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Generously grease a 23x33cm baking dish with butter or olive oil to prevent sticking, as eggs can be particularly stubborn without proper greasing.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat a large non-stick frying pan over medium-high heat. Add the ground sausage, breaking it up with a wooden spoon as it cooks. Brown the sausage for about 5-7 minutes until it's no longer pink and has developed some caramelized edges, which adds significant flavor to your casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced onion and bell pepper to the pan with the sausage. Cook for another 4-5 minutes until the vegetables have softened. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it as this will create bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the sausage mixture from heat and let it cool slightly for about 5 minutes. This cooling step is important as adding hot sausage directly to eggs can cause them to start cooking prematurely, resulting in an uneven texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, whisk together the eggs and heavy cream until well combined. The cream adds fat which is essential for a keto diet, while also creating a silkier, more custard-like texture in the final casserole. Whisk in the salt, black pepper, dried oregano, and cayenne pepper if using.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the cooled sausage mixture evenly across the bottom of your greased baking dish. Sprinkle half of the grated cheddar cheese over the sausage layer. The cheese will melt between the layers, creating pockets of delicious cheesy goodness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Distribute the small pieces of cream cheese evenly across the mixture. The cream cheese won't fully incorporate, instead creating rich, creamy pockets throughout the casserole as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the egg mixture carefully over the sausage and cheese layers. Give the dish a gentle shake to help the egg mixture settle between the ingredients. Sprinkle the remaining cheddar cheese on top, which will create a beautiful golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake uncovered for 35-40 minutes, or until the center is set and no longer jiggly, and the top is golden brown. A knife inserted in the center should come out clean, though a few moist crumbs are fine. If the top starts to brown too quickly before the center is set, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and allow to rest for 5-10 minutes before cutting. This resting period is crucial as it allows the eggs to fully set and makes cutting cleaner slices much easier. Sprinkle with chopped chives or green onions just before serving for a fresh flavor contrast and beautiful color.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve warm, or let cool completely before refrigerating. This casserole keeps beautifully in the refrigerator for up to 4 days and can be reheated in the oven at 160°C (325°F) for 10-15 minutes or in the microwave for individual portions. You can also freeze portioned slices for up to 2 months in airtight containers.</li></ol>