Ingredients needed
The Ingredients to make this casserole is simple and use keto pantry staples and refrigerator basics. Here is what you’ll need:
Cauliflower- Frozen cauliflower that has been lightly steamed and pat dry. This ensures to extra moisture gets into the casserole. Fresh cauliflower works, but I prefer the convenience of the frozen kind.
Bell peppers- Red and green bell peppers.
Onions- Chopped finely.
Sausage- I used ground Italian sausage, but any sausage works, like turkey sausage.
Eggs- For a higher protein casserole, you can use a mix of whole eggs and egg whites.
Cottage cheese- Adds creaminess and richness to the casserole, without excess calories. Opt for full fat cottage cheese, which contains fewer carbs than low fat or fat free varieties.
Cheddar cheese- Shredded cheese to mix through and on top of the casserole.
Salt and pepper- To taste.
How to make keto breakfast casserole?
This keto breakfast casserole recipe is simple to make and follows a 3-step process. For such an easy recipe, you’ll be thrilled at the final result. If you are anything like me, you’ll make two at a time and freeze the second to enjoy at a later time.
Step 1- steam the cauliflower
Start by steaming your cauliflower until tender. Remove any excess moisture and set it aside.
Step 2- saute the sausage, peppers, and onions
Next, coat a non-stick pan with oil and place it over medium heat. Once hot, add the bell peppers, onions, and ground sausage. Cook for 3-4 minutes, until the meat has browned.
Step 3- Bake the casserole
Now, add your cauliflower, bell peppers, onions, and sausage into a greased baking dish. In a mixing bowl, whisk together the eggs, cottage cheese, cheddar cheese, salt, and pepper, until combined. Pour over the vegetables and sausage mixture and bake until the middle sets.
The cheesy and veggie loaded breakfast casserole
