Low Carb Breakfast Casserole

This Low Carb Breakfast Casserole is loaded with fluffy eggs, breakfast sausage, veggies and contains no bread. It is a perfect recipe for holiday breakfasts, weekend brunch or busy mornings.

What You Need

Add breakfast sausage to preheated large skillet and saute on medium-high heat for about 5 minutes. Then, dump it in the casserole dish that you got ready. Set aside.


Return skillet to the stove and saute onions and bell peppers with oil, until translucent and slightly browned. Season with salt and pepper. Then add it to the sausage pile and spread everything in a single layer, using a rubber spatula or wooden spoon.


In a large mixing bowl, add eggs, cottage cheese, milk, a bit of cheddar and salt. As for cottage cheese, just add entire tub with liquids. Whisk until fluffy.


Pour the egg mixture over the sausage mixture. Now I like to stir the mixture with a spoon to make peppers float to the top and create color. And of course a little sprinkle of cheddar cheese.


Bake uncovered in preheated oven for 40 minutes. Casserole is ready when it looks puffy, golden brown and if you poke it with a paring knife in the center, it comes out clean.



Refrigerate leftovers in an airtight container for up to 5 days.

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