This low carb breakfast casserole is loaded with fantastic sausage, spinach and mushroom. Perfect for sharing with the family!
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I'm the only one in our family that is following a low carb diet. And although there are some dishes that are suitable for everyone, I often have to cook variations so that all are satisfied. A cooked breakfast or brunch, however, is rather a different matter. I decided to make this low carb breakfast casserole for the whole family to enjoy. It's filling, warming, and nutritious – with a great combination of egg, sausage and cheese. I also added in some healthy baby spinach and mushrooms which I knew my family would appreciate.
The heart of this breakfast casserole is the Founder’s Select Pre-Cooked Polish Sausage from Klement's. The range of premium meat products from this 60 year old company includes summer sausages, snack sticks, fresh sausages, cocktail smokies, ring bologna and more, and I just love how these handcrafted artisan products also happen to be low carb!
I've used this sausage before when I made my One Pan Sausage and Shrimp tray bake – they are so handy because they are pre-cooked and impart so much flavor to the dish. They are also available in other varieties: Italian, Jalapeno, Cheddar, Bratwurst, Chorizo, Smoked Bratwurst or Bacon Cheddar Bratwurst, but I think that the Polish version works best for this meal.
Here's a video to show you how easy it is to make, or you can scroll down for the full details and printable recipe card!
How to Make a Low Carb Breakfast Casserole
To prepare the casserole, heat some butter and olive oil in a large skillet and sauté some sliced mushrooms until soft.
Add in some baby spinach and let it cook until wilted. Transfer the veggies to a baking dish. Thinly slice the Polish Sausage – I used a whole pack of five as we love protein in our house!
Using the same skillet, lightly cook the sausage for around five minutes – and if the smell of mushrooms frying in butter didn't get your family into the kitchen to see what was cooking, the smell of this sausage definitely will!
Add the sausage to the baking dish.
Whisk together eggs, heavy cream, shredded mozzarella cheese, salt and pepper.
Pour the mixture over the sausages.
Cover and bake in a preheated oven for 15 minutes, then sprinkle over more cheese, and bake for another 15 minutes uncovered. Serve to your family, and enjoy!
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Low Carb Breakfast Casserole with Sausage
This low carb breakfast casserole is loaded with fantastic sausage, spinach and mushroom. Perfect for sharing with the family!
Ingredients
- 2 tbs unsalted butter
- 1 tsp olive oil
- 8 oz sliced mushrooms
- 5 oz baby spinach
- 14 oz pack Founder's Select Pre-Cooked Polish Sausage, 5 links
- 8 eggs
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese, divided
- salt and pepper
Instructions
- Preheat the oven to 375F.
- To prepare the casserole, heat the butter and olive oil in a large skillet and sauté the sliced mushrooms until soft. Add in the baby spinach and let it cook until wilted. Transfer the veggies to a baking dish.
- Thinly slice the Polish Sausage and add them to the same skillet. Lightly cook the sausage for around five minutes, then add it to the baking dish.
- Whisk together the eggs, heavy cream, shredded mozzarella cheese, salt and pepper, then pour it over the sausages.
- Cover and bake in the oven for 15 minutes, then sprinkle over more cheese, and bake for another 15 minutes uncovered.
Notes
4g net carbs per serving
Nutrition Information
Yield 6 Serving Size One sixth of the recipeAmount Per ServingCalories 478Total Fat 40gSaturated Fat 18gCholesterol 316mgSodium 808mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gSugar 1gProtein 23g
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HeatherK says
This looks so yummy! Have you tried it in the crockpot?
Georgina says
No I haven’t, but I bet it would work well! Let me know if you try it!
RandyH says
These days, I just make my (single serve) egg casseroles in the microwave. Once I have all the ingredients in a bowl, it only takes 2 or 3 minutes, stirring several times, for everything to set. It comes out looking like a custard. In fact, I cooked my cream cheese pancakes the same way yesterday, and they tasted like a custard.
I use a Sistema Microwave Noodle Bowl (https://www.amazon.com/gp/product/B00CBK4FQ2). It has a clamp on lid with a steamer valve, and the handle isn’t hot at all after cooking.
paco says
Sounds delish! What size casserole and approximately how many does this feed? Thanks!
Georgina says
Hi Paco, It serves 6, and the casserole dish is 3 quart. Enjoy!
Kathy says
Can you put this together the night before thenbin the oven the next morning?
Georgina says
Ooooh that’s a good idea! I haven’t tried it but I can’t think why it wouldn’t work. If you try it, let me know!
Tera says
Did you try making it ahead of time? I’m looking for a Christmas Day recipe and all the others I’ve viewed are make ahead recipes! Was going to try this for tomorrow! I think I’ll cook the sausage and prep it all even mix the eggs and milk in a dish, shred cheese but completely assemble in the morning! Unless it’s been tried tested and true lol,
Joni says
I made a version of this this morning, was so good. I didn’t have any spinach or sausage, so I used green onions, red peppers and ham instead. Definitely a keeper recipe! Thank you.
Georgina says
Thanks for the great feedback!
Tyrell says
Could I use breakfast sausage instead of sausage links?
Georgina says
Absolutely – just check the carb count and get as close to zero as you can!
Laura Robinson says
Would you use a 9X13 casserole dish for this?
Georgina says
I just went and measured the one I used in the photos. It’s approximately 9×11″ and oval. So a rectangular 9×13 might be a little too big – but if that’s all you have try it and let me know how it turns out!