Keto Zucchini Breakfast Casserole
A hearty, low-carb breakfast casserole packed with sausage, fresh zucchini, and cheddar cheese. Perfect for meal prep!
Equipment
- 9x13 inch Baking Dish
- Skillet
- Mixing Bowl
Ingredients
Proteins & Produce
- 1 lb bulk Italian or breakfast sausage
- 1 lb zucchini, coarsely grated
- 10 large eggs room temperature
- 4 cloves garlic, minced
Dry & Pantry
- 1/2 cup heavy cream
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes optional
- 1 cup shredded Cheddar cheese
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
- Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon, until it is thoroughly browned and cooked through.
- In a large mixing bowl, whisk together the eggs, heavy cream, and minced garlic. Fold in the freshly grated zucchini without draining it.
- Add the coconut flour, baking powder, salt, pepper, and optional red pepper flakes to the bowl. Stir until smooth, then gently fold in your cooked sausage.
- Pour the mixture into your prepared baking dish and spread evenly. Top with shredded Cheddar cheese. Bake for 40 to 45 minutes until golden brown and set.
- Let the casserole cool and set for 10 minutes before slicing into squares.
Notes
Nutrition per serving: Calories: 342 kcal, Total Carbs: 6.8g, Net Carbs: 4g, Fats: 24.4g, Protein: 19g.
