Low Carb Sausage Bake

This low carb sausage bake is a cheesy, custardy casserole of browned ground sausage, eggs and Italian cheese that's ready in about 35 minutes. Each serving has about 24g of protein and only 2g net carbs, so it's a satisfying keto breakfast that keeps you going until lunch.

This low carb sausage bake is a delicious and filling dish to make for breakfast, brunch, or lunch! Gluten free, LCHF, and keto friendly recipe.

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I realized after I made this recipe that I have two vaguely similar baked sausage dishes on the blog already! But they ARE different. My low carb Egg and Sausage Bake is a simple dish with chopped sausages, whole eggs, cheese, and a little cream. My low carb Breakfast Casserole again has chopped sausages and cheese, but this time with beaten eggs, mushrooms and spinach. By the way, both of these recipes are delicious AND have video tutorials - check them out!

THIS recipe uses ground sausage meat. I used mild Italian, but you could also use a hot version or any other variety, as long as the carb count is 0-1g net carbs per serving. I combined the sausage with beaten eggs, shredded Italian cheese, butter, cream, sour cream and a little almond flour for bulk. It's a winning combination of flavors!

Check out all my low carb brunch recipes!

How to Make a Low Carb Sausage Bake

Cook the ground sausage until it is browned all over, then drain any excess liquid and set aside.

Beat some eggs in a large bowl, then add shredded cheese, almond flour, heavy cream, and sour cream.

(By the way sorry for the really weird lighting in these photos - there was some crazy weather going on when I was making this recipe!)

Stir until fully combined. Add the sausage and some melted butter. Season with salt and a generous amount of black pepper.

Pour everything into a casserole dish (mine was 10x7"), and sprinkle some additional cheese on top.

Bake in a preheated oven for 15-20 minutes uncovered or until the center has cooked through. Cut into six portions and serve.

Key Ingredients & Substitutions

• Ground sausage. This is the star, so pick one you love. Mild Italian sausage gives a gentle fennel-and-garlic flavor, hot Italian adds a kick, and plain breakfast sausage makes it taste like a classic sausage-and-egg breakfast. Whatever you buy, check the label: some sausages contain sugar, rusk or breadcrumbs, so look for 0-1g net carbs per serving. If you only have links, just squeeze the meat out of the casings. You can even make your own with my keto breakfast sausage seasoning.
• Eggs. Four large eggs bind everything together and give the bake its soft, custardy middle. Don't swap in liquid egg whites, as you'll lose the richness that holds it together.
• Shredded Italian cheese. A pre-shredded Italian blend (usually mozzarella, provolone, parmesan and asiago) melts beautifully and browns on top. Cheddar, Monterey Jack or pepper jack all work too. Shredding your own from a block gives the smoothest melt.
• Almond flour. Just a third of a cup adds a bit of body so the bake slices neatly instead of being a loose scramble. I use a fine blanched almond flour. If you are nut free, use 2 tablespoons of coconut flour instead, since it is much more absorbent.
• Heavy cream and sour cream. These keep the eggs tender and add a little tang. Cream cheese (softened) can stand in for the sour cream, and full-fat Greek yogurt works in a pinch, though it adds a touch more carbs.
• Butter. Melted butter adds richness and helps the edges turn golden. Let it cool a little before adding it, so it doesn't start cooking the eggs.

Helpful Tips

Break the sausage up small. Crumble the sausage as it browns so you get little bits in every bite rather than big lumps. A meat chopper makes this really quick, but a sturdy wooden spoon works fine too.

Drain it well. Ground sausage releases quite a lot of fat. Draining it (or blotting it with paper towels) stops the bake from turning greasy and helps the egg set properly.

Let the butter and sausage cool slightly. If you add piping hot sausage or butter straight to the eggs, you can end up with scrambled patches before it even goes in the oven. A few minutes of cooling is plenty.

Check the center, not the clock. Ovens and dishes vary, so start checking at 15 minutes. It's done when the edges are golden and the middle no longer wobbles when you give the dish a gentle shake. A knife slid into the center should come out clean.

Rest before slicing. Give it 5 minutes out of the oven. It firms up as it cools slightly, and you'll get much neater squares.

Variations

• Add veggies. Stir in a cup of sauteed mushrooms, wilted spinach, chopped bell pepper or diced zucchini with the sausage. Cook watery vegetables first and squeeze out the liquid so the bake doesn't go soggy, and check the extra carbs if you're counting closely.
• Make it a breakfast bake. Use breakfast sausage instead of Italian, swap the Italian blend for sharp cheddar, and add a few slices of crumbled cooked bacon. Serve it with a dollop of sour cream and some hot sauce.
• Spicy version. Use hot Italian sausage or chorizo, add a diced jalapeno to the egg mixture, and top with pepper jack.
• Pizza style. Stir a little dried oregano into the eggs, top with mozzarella and a few slices of pepperoni, and serve with a spoonful of sugar free marinara.
• Turkey or chicken sausage. For a lighter bake, use ground turkey or chicken sausage. It's leaner, so you won't need to drain it as much.

Serving Ideas

For breakfast or brunch, this bake is lovely with sliced avocado, a few cherry tomatoes or some fresh berries on the side. If you want something crispy alongside, try my low carb hash browns, or spoon some keto sausage gravy over the top for a really hearty weekend breakfast.

For lunch or a light dinner, serve a square with a big green salad and a simple vinaigrette, roasted broccoli or green beans. It's also great for feeding a crowd at a brunch party, since you can bake it ahead and cut it into small squares.

Make-Ahead & Storing

This is a great make-ahead dish! Let the portions cool completely, then store (covered) in the fridge. You can either eat them cold - they hold together really well - or give them a minute or two in the microwave. A super quick and filling low carb breakfast - done!

Stored in an airtight container, leftovers keep in the fridge for up to 4 days. You can also assemble the whole bake the night before: cover the unbaked dish tightly, refrigerate it, and bake it the next morning, adding a few extra minutes since it starts cold.

To freeze, wrap cooled individual squares in plastic wrap, then put them in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in the microwave for 1-2 minutes, or warm in a 350F oven for about 10 minutes until hot in the middle.

FAQs

What can I make with ground sausage on keto?

Ground sausage is one of the easiest keto ingredients to work with, as it is already seasoned and has almost no carbs. Besides this bake, you can turn it into a crustless quiche with sausage, keto armadillo eggs, keto sausage gravy, a sausage and artichoke frittata or zucchini pizza boats. It is also great browned and stirred into omelets, stuffed into peppers or mushrooms, or used in place of ground beef in a low carb casserole.

Is this sausage bake keto?

Yes. Each serving (one sixth of the bake) has about 2g net carbs, so it fits easily into a keto diet. Just check the label on your sausage, since some brands add sugar or fillers.

Can I make it without almond flour?

Yes. Use 2 tablespoons of coconut flour instead, or leave the flour out completely. Without it, the bake will be a little softer and more like a frittata, but still delicious.

More Low Carb Sausage and Casserole Recipes

If you loved this recipe, here are a few more you might enjoy:

• Crustless Quiche with Sausage
• Keto Sheet Pan Sausage and Veggies
• Low Carb Cheesy Ham Cauliflower Casserole
• Low Carb Hamburger Casserole

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Sausage Bake

4.74 from 19 votes

A cheesy, custardy low carb sausage bake made with ground sausage, eggs and Italian cheese. About 24g of protein and 2g net carbs per serving, and it reheats beautifully for make-ahead keto breakfasts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Makes: 6 Servings

Net Carbs: 2

Calories: 506

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 lb ground sausage meat eg mild Italian
• 4 eggs
• 1½ cups shredded Italian cheese divided
• ⅓ cup fine almond flour
• ¼ cup heavy whipping cream
• 2 tbs sour cream
• ¼ cup butter melted and cooled
• salt and black pepper

Equipment

• Le Creuset Stoneware Rectangular Dish, 10.5 by 7-Inch, Caribbean

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 375F. Spray a 10 x 7" casserole dish with non-stick spray or similar.
2. Cook the ground sausage in a large skillet over medium-high heat, breaking it into small crumbles, for 8-10 minutes until it is browned all over. Drain any excess liquid and set aside to cool slightly.
3. Beat the eggs in a large bowl, then add one cup of the shredded cheese, plus the almond flour, heavy cream, and sour cream. Stir until fully combined.
4. Add the sausage and melted butter. Season with salt and a generous amount of black pepper and mix well.
5. Pour everything into the prepared casserole dish, and sprinkle the remaining cheese on top.
6. Bake for 15-20 minutes uncovered or until the center has cooked through and no longer wobbles when you gently shake the dish.
7. Let the bake rest for 5 minutes, then cut into six portions and serve.

Nutrition

Calories: 506kcalCarbohydrates: 3gProtein: 24gFat: 45gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0gCholesterol: 203mgSodium: 640mgPotassium: 245mgFiber: 1gSugar: 1gVitamin A: 622IUVitamin C: 1mgCalcium: 105mgIron: 2mgNet Carbs: 2g

Notes

2g net carbs per serving (one sixth of the whole recipe).

Choose a sausage with 0-1g net carbs per serving; some brands add sugar or fillers. Leftovers keep in the fridge for up to 4 days, or freeze individual squares for up to 3 months.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.