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This easy low carb breakfast casserole is high protein and hearty. It’s loaded with vegetables and lean ground beef or turkey! You’ll love this option for weekends, holidays, or meal prep!
As a devoted fan of savory breakfasts I’m always on the lookout for more ways to make eggy meals even more delicious. This means I never tire of flavorful frittatas, hashes, and breakfast casseroles. So today you’re getting another one!
This breakfast casserole is loaded with lean ground meat, veggies, and cheddar cheese. We’re not including any bread or potatoes because we’re leaning in to high protein and low carb for this dish. I promise you won’t miss them and you’re going to love every incredible bite.
You can enjoy right away or slice and refrigerate or freeze for meal prep!
Serve as is or pair with fresh sliced fruit, Easy Diced Air Fryer Potatoes, Southwestern Skillet Potatoes, Easy Seasoned Roasted Potatoes, or Skillet Breakfast Potatoes.
Ingredients for Low Carb Sausage Veggie Breakfast Casserole
- Eggs: To create this dish we whisk 12 whole eggs with milk and an assortment of seasonings. Together they create the fluffiest low carb breakfast casserole you’ve ever had.
- Milk: 2%, 1%, whole, or skim milk all work well.
- Ground beef, turkey, or pork: I recommend lean ground beef, turkey, or pork for this easy recipe.
- Olive or avocado oil: A little oil in the skillet helps sauté the bell pepper, mushrooms, and onion.
- Bell pepper: You’ll want one bell pepper of any color for this recipe. I like to use half a green bell pepper and half a red bell pepper for a really colorful casserole.
- Sliced mushrooms: I prefer sliced baby portabello mushrooms but you can use whatever you prefer.
- Onion: White or yellow onion both work well. We’ll sauté onion before incorporating it into the breakfast casserole to get it perfectly tender and bring out their flavor.
- Green onion: Sliced green onion adds more crunch and a vibrant green to our dish.
- Shredded cheddar: Shredded cheddar cheese adds big cheesy flavor but you’re welcome to use any shredded cheese you like. Mozzarella is another great choice.
- Seasonings: Dried rosemary, dried thyme, chili powder, salt, and black pepper all create the perfect seasoning blend for extra flavor in this crowd pleasing breakfast dish.
How to Make Low Carb Sausage Veggie Breakfast Casserole
Add your ground meat to a large skillet on the stovetop. Use a spatula to crumble the meat. Cook on medium-high heat, stirring occasionally, until browned. Stir in rosemary, thyme, salt, pepper, and chili powder.
Spread browned ground meat in the bottom of a 9 x 13 baking dish.
Add oil to the now empty skillet. Add diced onion, diced bell pepper, and sliced mushrooms. (If the sliced mushrooms are large I recommend cutting them into halves or thirds so they don’t overwhelm the finished dish.) Sauté on medium high heat, stirring frequently, until vegetables are tender.
Spread the sautéed onion, pepper, and mushrooms on top of the ground meat in the baking dish. Spread the shredded cheese on top.
In a large bowl whisk together eggs, milk, ground mustard, salt, pepper, and chili powder. Pour the whisked egg mixture over everything else we’ve layered in the baking dish. Sprinkle the sliced green onion over top.
Bake for 1 hour, center should not be wiggly. Remove from the oven and let sit for 5 minutes before cutting. Slice into 8 pieces.
Can You Prep This Breakfast Casserole in Advance?
Yes! You can assemble this delicious low carb breakfast casserole ahead of time. Sometimes I like to get it ready the night before if I’m preparing it for special occasions like Christmas morning or Easter brunch. Simply cover with aluminum foil or plastic wrap and refrigerate overnight. Pop it in the oven (with no cover) the next morning. It comes out perfectly!
How to Freeze Breakfast Casserole
Want to freeze this casserole so you can enjoy it more than four days after making it? The best way is to first let it completely cool. Then slice into 8 individual servings. Store them in a freezer bag and place in the freezer. When you’re ready to reheat you can wrap each slice in a wet paper towel (to help hold in the moisture) and heat in the microwave for about 30 seconds. Add more time if necessary.
How to Store Leftover Breakfast Casserole
This easy low carb breakfast casserole is the perfect recipe for meal prep. Simply slice and store leftovers in an airtight container in the refrigerator for up to 4 days.
How to Serve This Breakfast Casserole
I love this savory entree for a weekend brunch with fresh fruit or a simple salad. If you’re wanting to do potatoes my Easy Diced Air Fryer Potatoes are a great option. You’ll also enjoy my Easy Seasoned Roasted Potatoes or Skillet Breakfast Potatoes.
More recipes like this:
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Low Carb Sausage Cheddar Breakfast Casserole
Sausage and Cheddar Breakfast Casserole
Low Carb Sausage Veggie Breakfast Casserole
Ingredients
Ground Meat
- 1 pound lean ground beef, turkey, or pork
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon chili powder
Vegetables
- 1 tablespoon olive or avocado oil
- 1 bell pepper, I like to use ½ green bell pepper and ½ red bell pepper, diced
- ½ medium white or yellow onion, diced
- 8 ounces sliced mushrooms, I use sliced baby bella mushrooms
- 2 green onions, chopped
Egg Mixture
- 12 large eggs
- 1 cup milk, I use skim milk but whole, 2%, and 1% also work
- ¾ teaspoon ground mustard
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon chili powder
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Add your ground meat to a large skillet on the stovetop. Use a spatula to crumble the meat. Cook on medium-high heat, stirring occasionally, until browned. Stir in rosemary, thyme, salt, pepper, and chili powder.
- Spread browned ground meat in the bottom of a 9 x 13 baking dish.
- Add oil to the now empty skillet. Add diced onion, diced bell pepper, and sliced mushrooms. (If the sliced mushrooms are large I recommend cutting them into halves or thirds so they don't overwhelm the finished dish.) Sauté on medium high heat, stirring frequently, until vegetables are tender.
- Spread the sautéed onion, pepper, and mushrooms on top of the ground meat in the baking dish. Spread the shredded cheese on top.
- In a large bowl whisk together eggs, milk, ground mustard, salt, pepper, and chili powder. Pour the whisked egg mixture over everything else we've layered in the baking dish. Sprinkle the sliced green onion over top.
- Bake for 1 hour, center should not be wiggly. Remove from the oven and let sit for 5 minutes before cutting. Slice into 8 pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
