The Ultimate Cheesy Low Carb Breakfast Casserole (Sausage & Mushroom Bliss)

Tired of rubbery eggs? This melt-in-your-mouth low carb breakfast casserole is the answer to your morning prayers. We are talking juicy Italian sausage and tender mushrooms baked into a fluffy, golden cloud of cheese that offers rich, savory satisfaction in every forkful.

Why This Recipe is a Keeper

• Custard-Like Creaminess: Utilizing cottage cheese in the egg base creates a remarkably velvety texture that feels indulgent and never dry, differentiating it from standard egg bakes.
• Built-In Flavor Depth: Using Italian sausage eliminates the need for a complex spice cabinet, as the meat infuses the entire dish with fennel, garlic, and savory herbs effortlessly.
• Meal Prep Mastery: This dish holds its structure beautifully in the fridge, meaning the slice you eat on Friday tastes just as fresh and delicious as the one you baked on Sunday.

The “Lifestyle Fit”

I know the struggle of finding a breakfast that doesn’t feel like a compromise. This casserole hits that sweet spot of comfort food while staying perfectly aligned with a low-carb lifestyle. It is packed with protein to keep you feeling satisfied until lunch.

At just over 5g of carbs per serving, it fits seamlessly into a Keto routine. If you are looking for something lighter to sip alongside it, I love pairing a warm slice with this refreshing Keto Low Carb Smoothie With Almond Milk for a balanced start to the day.

How to Make It (Step-by-Step)

First, you will want to brown your Italian sausage in a skillet until it is fully cooked and fragrant. I like to add a pinch of red pepper flakes here for a little “good morning” kick. Remove the sausage, then sauté your sliced mushrooms in the same pan until they are golden and have released their moisture.

While the filling cools slightly, tackle the secret step: rinse your cottage cheese. Trust me on this! Gently rinsing and draining it removes excess liquid and sodium, ensuring your casserole sets perfectly without being watery. Whisk your eggs, the drained cottage cheese, Parmesan, and seasonings together.

Layer the cooked sausage and mushrooms in your baking dish, sprinkle with half the mozzarella and green onions, and pour that creamy egg mixture over the top. Finish with the remaining mozzarella.

Mollie’s Kitchen Hacks & Tips

• The “Soggy Bottom” Prevention: Do not skip rinsing the cottage cheese or sautéing the mushrooms! Getting the water out of these ingredients beforehand is the key to that firm, sliceable texture we all love.
• Switch It Up: If you are cooking for family members who aren’t huge fans of sausage, you can easily swap it for turkey bacon. If you need a grab-and-go option for the kids, check out these Savory Baked Egg Cups which use similar ingredients in muffin form.
• Make It Spicy: I am obsessed with flavor, so I usually double the red pepper flakes. The heat cuts through the richness of the cheese beautifully.

Common Questions

Can I meal prep this for the week?

Absolutely! This is one of those magical dishes that actually tastes better the next day as the flavors meld. It stays fresh in the fridge for up to 5 days. Just microwave individual slices gently to keep them fluffy.

Can I freeze this casserole?

Yes, you can. You can freeze cooked slices individually wrapped in parchment and foil. Thaw them overnight in the fridge before reheating for the best texture.

If you are planning a full low-carb dinner menu for later in the week, you might also enjoy this Creamy Keto Turkey & Mushroom Gratin. It has a similar comforting vibe!

Savory Low-Carb Sausage & Mushroom Casserole

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This hearty low-carb casserole features savory Italian sausage and earthy mushrooms, bound together with eggs and cheese for a satisfying meal perfect for breakfast, brunch, or meal prepping.

• Prep Time: 20 minutes
• Cook Time: 38 minutes
• Total Time: 58 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x

• 15 oz Italian Sausage (pork or turkey recommended)
• 12 oz Fresh Mushrooms (sliced (approx. 340g))
• 8 large Eggs
• 3/4 cup Cottage Cheese (low-fat recommended)
• 1.5 cups shredded Mozzarella Cheese (approx. 6 oz / 170g, divided)
• 3 Tbsp grated Parmesan Cheese
• 3 Tbsp sliced Green Onions
• 3 tsp Olive Oil (divided)
• 3/4 tsp Spike Seasoning (or your preferred all-purpose seasoning blend)
• 1/4 tsp Garlic Powder
• Pinch of Red Pepper Flakes (optional, for mild heat)
• Freshly Ground Black Pepper (to taste)

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Instructions

1. Prepare Oven and Dish: Set your oven to preheat at 365°F (185°C). Lightly grease your medium casserole dish with cooking spray or a little extra olive oil.
2. Brown the Sausage: Add 1.5 tsp of olive oil to the large skillet over medium-high heat. Remove the sausage from its casing (if necessary) and add it to the hot skillet. Cook, breaking the sausage apart with a spoon or spatula, until it’s fully cooked and lightly browned, about 5-7 minutes. Add the pinch of red pepper flakes (if using) during the last minute of cooking. Drain off any excess fat and spread the cooked sausage evenly over the bottom of the prepared casserole dish.
3. Sauté the Mushrooms: If needed, wipe the skillet clean. Add the remaining 1.5 tsp of olive oil and heat over medium-high. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and it evaporates, and the mushrooms begin to brown slightly, about 6-8 minutes. Distribute the cooked mushrooms evenly over the sausage layer in the casserole dish.
4. Add First Cheese & Onion Layer: Sprinkle half of the shredded Mozzarella (3/4 cup) and all of the sliced green onions over the mushrooms and sausage.
5. Prepare Egg Mixture: While the sausage and mushrooms are cooking, place the cottage cheese in the fine mesh strainer. Gently rinse it under cold water and allow it to drain very well, pressing lightly to remove excess moisture. In the medium mixing bowl, whisk the 8 large eggs until the yolks and whites are thoroughly combined. Stir in the drained cottage cheese, grated Parmesan cheese, Spike Seasoning, garlic powder, and black pepper to taste.
6. Combine and Top: Pour the prepared egg mixture evenly over the ingredients in the casserole dish. Use a fork to gently poke and slightly mix the ingredients, ensuring the egg mixture coats everything without excessively disturbing the layers.
7. Final Cheese Layer: Sprinkle the remaining half of the shredded Mozzarella (3/4 cup) evenly over the top.
8. Bake the Casserole: Place the casserole dish in the preheated oven. Bake for 35-40 minutes, or until the center is firm to the touch (no longer jiggly) and the top is golden brown.
9. Rest and Serve: Let the casserole rest for 5-10 minutes before slicing and serving. This helps it hold its shape better.

Notes

Storage and Reheating:

• Leftovers can be stored covered in the refrigerator for up to 5 days.
• Reheat individual portions gently in the microwave until warmed through (start with 45-60 seconds on medium power, checking frequently to avoid overcooking).
• Yield: 6 Servings Serving Size: 1 slice (approx. 1/6th of casserole)

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Nutrition Facts (per serving, 1 of 6): Calories 458 kcal | Total Fat 34 g (Saturated Fat: 13 g) | Total Carbs 5.3 g (Fiber: 0.6 g, Sugars: 3.1 g) | Protein 32 g | Sodium 755 mg | Cholesterol 332 mg

These values are approximate and may vary based on ingredients and preparation. Rinsing cottage cheese may slightly lower sodium and sugar content.

Nutrition

• Calories: 458

Final Word

There is something so comforting about pulling a bubbling, golden dish out of the oven. It makes the kitchen smell incredible and sets a positive tone for the whole day. I hope this recipe makes your mornings a little brighter and a lot more delicious!

Disclaimer: I’m just a mom sharing the recipes that keep my family happy and fed, not a nutritionist. Always listen to your own body and consult your doctor when making changes to your diet!