Keto Sausage Egg Spinach (Printer View)

A hearty bake combining sausage, eggs, spinach, and cheddar for a flavorful low-carb meal.

# What you'll need:

→ Meats

01 - 1 lb ground pork sausage, sugar-free and keto-friendly

→ Vegetables

02 - 5 oz fresh spinach, roughly chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup shredded cheddar cheese
06 - 1/4 cup heavy cream

→ Eggs

07 - 10 large eggs

→ Fats & Oils

08 - 1 tablespoon olive oil
09 - Butter or nonstick spray for greasing

→ Seasonings

10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika, optional

# Method:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté for 2-3 minutes until softened and fragrant.
03 - Add ground sausage to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until fully browned and cooked through.
04 - Stir in chopped spinach and cook for 1-2 minutes until completely wilted. Remove from heat and allow to cool slightly.
05 - In a large mixing bowl, whisk together eggs, heavy cream, sea salt, black pepper, and smoked paprika until well combined.
06 - Stir the sausage-spinach mixture into the egg mixture, then fold in shredded cheddar cheese until evenly distributed.
07 - Pour the combined mixture into the prepared baking dish and spread evenly across the bottom.
08 - Bake for 30-35 minutes until the center is set and the top is lightly golden brown.
09 - Allow to cool for 5 minutes before slicing. Serve warm immediately or cool completely and refrigerate for meal prep.

# Expert Advice:

01 -
  • It's a make-ahead dream that turns busy mornings into a simple slice-and-reheat situation.
  • Every bite delivers real sausage flavor and creamy eggs without the carb guilt that used to come with breakfast casseroles.
  • You can prep it the night before and just slide it in the oven while you're still reaching for coffee.
02 -
  • Not cooking the sausage all the way through before adding it to the eggs is a mistake I made once, and the texture was never quite right—take the time to brown it properly first.
  • The difference between heavy cream and regular cream is crucial here, as the fat content directly impacts how creamy and stable your final bake becomes.
03 -
  • Let the sausage-spinach mixture cool slightly before combining with eggs to prevent scrambling them from the heat—this small patience moment changes everything.
  • If your bake isn't browning on top but the center is set, run it under the broiler for the last minute or two to get that golden finish without overbaking the middle.
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