Keto Zucchini Breakfast Casserole

Name: Keto Breakfast Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 lb bulk Italian sausage (or breakfast sausage); 10 large eggs (room temperature); 1/2 cup heavy cream; 4 cloves garlic (minced); 1 lb zucchini (coarsely grated); 1/2 cup coconut flour; 2 tsp baking powder; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp red pepper flakes ((optional)); 1 cup shredded Cheddar cheese

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This delicious keto breakfast casserole features sausage, egg, and cheese, and an extra boost of nutrition with shredded zucchini. Make it ahead for brunch or an easy grab-and-go breakfast. It’s even wonderful for dinner!

Keto Zucchini Breakfast Casserole in a white baking dish, with zucchini the background.

Everyone loves a good breakfast casserole. I mean, what’s not to love? Sausage, eggs, and cheese all mixed together and baked into an easy one-pan meal. It’s perfect for brunches, holidays, and family get-togethers.

But many of these concoctions aren’t exactly keto-friendly. They often contain hashbrowns, bread, or canned biscuits to give them more structure. While they might be easy, they aren’t always the healthiest option.

I created this Keto Breakfast Casserole many years ago as an easy make-ahead brunch. It became an instant hit for my family, and has graced our table countless times. It’s a delicious, savory dish that really satisfies.

If you need more savory breakfast ideas, try my Keto Breakfast Pizza or the Denver Omelet Muffins too.

A slice of keto breakfast casserole on a white plate over an orange plaid napkin.

Why you will love this recipe

Instead of the starchy bread or potatoes, this keto breakfast casserole takes shredded zucchini and coconut flour. The zucchini adds moisture and nutrition, and the flour adds structure and fiber.

And it’s ridiculously easy to make! Unlike many keto zucchini recipes, you don’t need to salt and drain the squash. Just grate it and add it right into the batter.

The flavors come together so beautifully. I like to use sausage that has a little heat, like hot Italian. But milder breakfast sausage works nicely as well, and you can add a little red pepper flakes if you’re feeling zesty!

And this casserole is an ideal make-ahead breakfast. It heats up beautifully, so you can make it one day and feast on it all week. Or you can freeze the whole lot and re-warm it when you need it.

Ingredients you need

Top down image of the ingredients for Keto Breakfast Casserole.

Bulk sausage: Although breakfast sausage might seem more appropriate for a keto breakfast casserole, I prefer hot Italian sausage. I think the flavor comes through a little better. You can also use chicken sausage if you prefer. If you can only find link sausage, simply remove the casings before cooking.
Eggs: It wouldn’t be a breakfast casserole without plenty of eggs!
Heavy cream: The cream adds richness and flavor, and it makes the casserole puff up a little more.
Garlic: Some fresh minced garlic adds great flavor.
Zucchini: Unlike many recipes, you don’t need to salt or drain the zucchini. Just stir it right into the mix!
Coconut flour: This gives the keto breakfast casserole structure and makes it more filling.
Cheddar cheese: I love to use sharp cheddar here, for extra flavor. But you can use any cheese you like, including mozzarella or pepper jack.
Pantry staples: Baking powder, salt, pepper, red pepper flakes.

Step by Step Instructions

A collage of 4 images showing how to make Easy Keto Breakfast Casserole.

1. Brown the sausage: Add the sausage to a large skillet and cook over medium heat until no longer pink.

2. Prepare the batter: In a bowl, whisk together the eggs, cream, garlic, and shredded zucchini. Stir in the coconut flour, baking powder, salt, pepper, and red pepper flakes until well combined, then stir in the sausage.

3. Sprinkle with cheese: Spread the batter in a 9×13 inch glass or ceramic baking pan. Sprinkle evenly with the shredded cheese.

4. Bake until golden: Bake the keto breakfast casserole until the cheese is melted, the top is golden brown, and the center is cooked through. Let rest 10 minutes before serving.

Top down image of Keto Breakfast Casserole in a white baking dish over a striped napkin.

Expert Tips and FAQ

Bakeware: Use a glass or ceramic casserole dish for this recipe and make sure to grease it well so that you can get the slices out nicely.

Flour options: If you prefer to use almond flour, you will need 1 ½ cups to replace the coconut flour.

Dairy-Free option: Use coconut milk in place of the cream and either skip the cheesy topping or use some dairy-free cheese shreds.

Freezing and re-heating: Keep the keto breakfast casserole in the baking dish and wrap it up tightly to avoid freezer burn. Then let it thaw completely before warming in a 300ºF oven for 20 to 30 minutes.

A slice of zucchini sausage breakfast casserole on a white plate with a forkful taken out of it.

How many carbs are in an egg casserole?

This keto breakfast casserole has 6.8g of carbs and 2.8g of dietary fiber per serving. Which means it has a net carb count of 4g for each hearty serving.

How long can you freeze breakfast casserole?

Keto Breakfast Casserole can be frozen for up to 3 months, as long as it’s tightly wrapped up.

How do you know when breakfast casserole is done?

Look for the top to be golden brown and firm to the touch. If you insert a toothpick or skewer in the center of the casserole, it should come out clean or with small crumbs attached.

A slice of Keto Breakfast Casserole on a white plate with cucumbers and berries.

More popular keto zucchini recipes

We make batches of Zucchini Lasagna in the summer and freeze them for the colder months.
Cheesy Zucchini Casserole is a wonderful and easy summer side dish.
Want a sweet zucchini dessert? Look no further than Keto Zucchini Chocolate Chip Cookies!
You simply can’t beat the smell of Keto Zucchini Bread baking in the oven. The flavor is out of this world, too.

Want more EASY KETO BREAKFASTS? Check out my cookbook! Available on Amazon, Barnes & Noble, and other booksellers

Keto Breakfast Casserole Recipe

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: breakfast bake, keto breakfast casserole

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: servings

Calories: 342kcal

Ingredients

1 lb bulk Italian sausage or breakfast sausage
10 large eggs room temperature
½ cup heavy cream
4 cloves garlic minced
1 lb zucchini coarsely grated
½ cup coconut flour
2 teaspoon baking powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flakes (optional)
1 cup shredded Cheddar cheese

US Customary – Metric

Instructions

Preheat the oven to 350F and grease a 9×13 inch glass or ceramic baking dish.
In a large skillet over medium high heat, cook the sausage until browned and cooked through, breaking up any clumps with the back of a wooden spoon.
In a large bowl, whisk together the eggs, cream, and garlic. Stir in the shredded zucchini (no need to drain it!).
Add the coconut flour, baking powder, salt, pepper, and red pepper flakes and stir until well combined and there are no lumps from the flour. Stir in the sausage.
Spread the mixture in the prepared baking pan and sprinkle the top with the cheese. Bake 40 to 45 minutes, until golden brown. A tester inserted in the center should come out clean.
Remove and let cool 10 minutes before serving.

Notes

Storage Instructions: Store the casserole in the fridge, tightly wrapped up, for up to 7 days. It can also be frozen for up to 3 months.

To reheat: Let the casserole thaw completely, if frozen. Then warm in a 300ºF oven for 20 to 30 minutes. You can also reheat individual slices in the microwave or in a toaster oven.

Nutrition Facts

Keto Breakfast Casserole Recipe

Amount Per Serving (1 serving = 1/9th of recipe)

Calories 342 Calories from Fat 220

% Daily Value*

Fat 24.4g38%

Carbohydrates 6.8g2%

Fiber 2.8g11%

Protein 19g38%

* Percent Daily Values are based on a 2000 calorie diet.