Of course! A Sausage Cream Cheese Casserole is the ultimate keto comfort food. It’s rich, satisfying, and incredibly easy to make. Here’s a classic recipe that’s sure to become a regular in your meal rotation.
Keto Sausage Cream Cheese Casserole
This casserole is like a de-stuffed, crustless pepper, but creamier and more decadent. It’s perfect for breakfast, brunch, or dinner.
Yields: 6 servings
Prep time: 10 minutes
Cook time: 35-40 minutes
Ingredients
· 1 lb Breakfast Sausage (mild or hot), bulk or casings removed
· 1 tbsp Butter or Avocado Oil
· ½ medium Onion, diced
· ½ cup Bell Pepper (any color), diced
· 2 cloves Garlic, minced
· 8 oz Cream Cheese, softened
· 4 large Eggs
· ½ cup Heavy Cream
· 1 (10 oz) can Diced Tomatoes & Green Chilies (like Rotel), drained or 1 cup chopped fresh tomatoes
· 1 ½ cups Shredded Cheese (a blend of Cheddar & Monterey Jack is perfect), divided
· 1 tsp Italian Seasoning
· ½ tsp Paprika
· Salt and Black Pepper, to taste
· Sliced Green Onions, for garnish (optional)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8 or 9×9-inch baking dish (or a similar-sized casserole dish).
- Cook Sausage and Vegetables: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it’s browned and cooked through. Remove the cooked sausage from the skillet and set aside, leaving a little bit of the drippings in the pan.
· Add the butter to the same skillet. Add the diced onion and bell pepper and sauté for 4-5 minutes until softened.
· Add the minced garlic and cook for one more minute until fragrant. - Combine the Wet Mixture: In a large mixing bowl, add the softened cream cheese, eggs, and heavy cream. Using a hand mixer or a whisk, beat until the mixture is smooth and well-combined.
- Assemble the Casserole:
· To the wet mixture, add the cooked sausage, sautéed vegetables, drained diced tomatoes, 1 cup of the shredded cheese, Italian seasoning, paprika, salt, and pepper. Stir until everything is evenly combined.
· Pour the entire mixture into the prepared baking dish and spread it out evenly.
· Top with the remaining ½ cup of shredded cheese. - Bake: Bake for 30-35 minutes, or until the edges are golden brown, the center is set, and doesn’t jiggle when you shake the pan.
· For a extra-golden top, you can broil for the last 1-2 minutes (watch closely!). - Rest and Serve: Let the casserole cool for 5-10 minutes before slicing. This allows it to set properly. Garnish with sliced green onions if desired, and serve.
Chef’s Notes & Customizations
· Spice Level: Control the heat with your sausage choice. Use hot Italian sausage or add a pinch of red pepper flakes for more kick.
· Vegetable Add-Ins: This is a great “clean out the fridge” dish. Feel free to add in:
· Sliced Mushrooms (sauté them with the onions)
· Handful of Fresh Spinach (wilt it in the pan after the garlic)
· Chopped Broccoli or Zucchini
· Make it “Everything Bagel” Style: Stir 2 tablespoons of everything bagel seasoning into the egg mixture before baking for an incredible flavor boost.
· Different Meats: You can easily substitute the breakfast sausage with ground Italian sausage, chorizo, or even ground beef or chicken. Just season it well if using a plain meat.
· Dairy-Free Option: Use a dairy-free cream cheese alternative and skip the shredded cheese topping, or use a dairy-free shreds. For the heavy cream, you can use full-fat canned coconut milk.
· Meal Prep Friendly: This casserole stores and reheats beautifully. Keep it in the fridge for up to 4 days or freeze individual portions for a quick grab-and-go meal. Reheat in the microwave or oven.
Enjoy your creamy, cheesy, and satisfying keto meal