Breakfast Casserole

This is one of my family’s all-time favorite recipes. We typically have this on Christmas morning although it such an easy and great go-to for low carb, keto, healthy in general. You can make it in a big casserole dish and fridge or freeze it or put them in little ramekins for individual portions.

*Side Note: I tried to take pictures throughout and then completely forgot until after I was done. So you get what you get.*

Serves: 12


8 large eggs

1 lb breakfast sausage

3 cups of shredded cheese (your choice, I always go for a pepperjack or Mexican blend)

1-12oz can of cream of mushroom soup

½ white or yellow onion

1 bell pepper (whatever color you’d like)

Salt, Pepper, Spices of your choice to taste


Preheat oven to 375 degrees F.

In a medium sized bowl, crack the 8 eggs and beat until combined. Sprinkle in about a pinch of salt and black pepper. Set aside.

In a small bowl, empty entire can of mushroom soup. Set aside.

In a medium skillet on medium-high heat, brown the sausage. Make sure to break it up in to relatively small pieces. I just throw it in the pan, break it up and let it sit for a few minutes to actually brown. Then start moving it around to cook the other side. Don’t cook all the way, maybe about a minute under. It will fully cook in the oven later. Once complete, put in the bottom of the casserole dish or ramekin dishes.

In the same skillet you cooked the meat in, throw in the eggs and scramble. Lower heat to medium-low so they don’t overcook and get weird. Once complete, layer on top of the sausage.

In same skillet you cooked meat and eggs in, sauté the onion and bell pepper for 5 minutes or until slightly translucent. Once complete, throw veggies into the mushroom soup mix.

Onions, Red and Green Bell Peppers

Mix together the mushroom soup and veggies and layer on top of the eggs. Next sprinkle the cheese on top of the mushroom soup.

Cream of Mushroom – I use regular because I need the extra sodium on keto

It should relatively look like this once you are done:

Sorry for my arm, I couldn’t figure out how to crop this

Cook in oven for about 20-25 minutes or until the top starts bubbling and browning.


Serve hot.

Another way to bake this in the casserole dish is instead of layering each item, throw it in a bowl and mix it all together, then put it in the dish. I prefer the layer because I love the mushroom soup mix melting down into the eggs and sausage. But you do you.

This also would be great with hash browns or tater tots on bottom as well. But that would not be keto or low carb friendly.

Nutrition Facts
Total Fat26g
Saturated Fat11g
Total Carbohydrates7g
Dietary Fiber3g

Published by eat run southern

Love fitness but also love food! Follow me along on my journey.

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