Egg and Sausage Breakfast Bake

If you are in the hunt for a delicious low carb Sunday morning breakfast or brunch casserole, this may be the dish for you.  Growing up it was a tradition for my family to always make “Oklahoma Brunch Eggs” on Christmas and Easter.  The heavily-used recipe card comes from a little binder of recipes by the players and wives of some late 1970s, early 1980s Chicago Bears team.  Neill Armstrong, the head coach at the time, submitted the recipe for the book – thanks Neill!  I don’t think we ever made a single recipe from the rest of the booklet, but those Oklahoma Brunch Eggs became a staple at the holidays.   Since going ultra low carb, I’ve been interested in trying to recreate or find keto-friendly substitutions for some foods I love.  The original recipe calls for two bags of croutons as the base, which just doesn’t fly when eating less than 18g of carbs a day.  This egg bake is my new go-to for a late brunch on Sundays.

I pre-heated my oven to 350°F and began by prepping my onion and sausage.  I sliced 1 medium yellow onion into hamburger bun-style rings, then sliced them in half.  I love onion in dishes, but I know not everyone is a fan; you can use more or less depending on personal preference, but I recommend leaving them in larger pieces as they do cook down in the pan.  I then sliced three spicy Italian sausage links while melting 1 tablespoon of butter over medium high heat in a skillet.

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I sauteed the onions first by themselves for several minutes until completely translucent and caramelized.  These add the best flavor to the casserole when they are not overpoweringly “oniony” but, rather, a tender buttery flavor hidden in each bite.  I added 6oz of pre-sliced baby bella mushrooms to the onions and continued to sauté them until the mushrooms lost their moisture and browned up.  Next in the pan were the slices of sausage which only require a few minutes to heat through as they are fully cooked in the package.  Once the sausage is completely browned, I added 4oz of softened cream cheese to the pan, letting it melt and stirring to combine all the ingredients together.  The cream cheese gives the casserole a smooth, velvety texture that would otherwise be dry, so I highly recommend this step is not skipped.

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While the cream cheese was melting, I cracked 6 eggs into a bowl, added red pepper flakes and some Cholula hot sauce (my favorite brand) before beating them together.  I also poured 1/2 cup of shredded parmesan cheese and 1/2 cup of shredded cheddar cheese into the eggs and whisked until fully combined.

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Once the sausage mixture was done, I sprayed an 8×8 glass baking dish with non-stick spray and poured the sausage, mushroom and onion mix onto the bottom of the pan, spreading it evenly to all corners.  I gave the eggs a final mix for good measure and poured it over top, adding another 1/2 cup of shredded cheddar cheese at the end.

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I placed the casserole on the middle rack and baked for 30 minutes until the top was golden brown and the eggs were fully set.  I’ve made this before in as few as 22 minutes; since all ovens are slightly different, I suggest setting the timer for 20 or 25 minutes and checking on your egg bake.  You can always add more time, but it is tricky to salvage an overdone casserole.

I like to add about a dollop (a very scientific amount) of sour cream and some diced green onions on top as my finishing steps, but this is completely optional as the egg bake is delicious on its own.  I find the contrast of a hot casserole with cold sour cream and crunchy green onions to be very flavorful.

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And there you have it!  This would also be equally delicious with sliced ham or kielbasa instead of Italian sausage and swiss or pepperjack cheese instead of cheddar.  I’ve taken leftovers for lunch to work and the flavors seem to get better each day.  For anyone in the Chicago area, the sausage and onion combination reminds me of a Maxwell Street Polish and I couldn’t be more thrilled about that.  There is a lot of room for experimenting with flavors – if you do, leave a comment below letting me know how it turned out!  I’m hoping when I visit my parents in December, my egg casserole will become a new version of the holiday tradition I’ve grown to love on Christmas morning.

Egg and Sausage Breakfast Bake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Serving Size: 1

Egg and Sausage Breakfast Bake

Ingredients

  • 1 medium yellow onion
  • 3 spicy Italian sausage links
  • 6oz sliced baby bella mushrooms
  • 1tblsp organic pasture butter
  • 6 eggs
  • 1/2c shredded parmesan cheese
  • 1c shredded cheddar cheese
  • 4oz cream cheese
  • Optional:
  • red pepper flakes
  • hot sauce
  • sour cream
  • green onion

Instructions

  1. Pre-heat the oven to 350 degrees Fahrenheit and spray 8x8 baking dish with non-stick spray.
  2. Slice onion and sausage; add butter to skillet and melt over medium high heat.
  3. Saute onions until translucent; add mushrooms until fully cooked; add sausage until browned.
  4. Crack and beat 6 eggs; if desired, add red pepper flakes and hot sauce.
  5. Whisk parmesan and 1/2c cheddar cheese into eggs.
  6. Add cream cheese to skillet; melt and combine thoroughly.
  7. Pour sausage mixture into the bottom of the baking dish, cover with eggs and sprinkle with 1/2c cheddar cheese.
  8. Bake 20-30 minutes until golden brown and eggs are set. Finish with sour cream and green onions, if desired.

Nutrtional Information

Per serving: 458 calories, 6g total carbs, 5g net carbs, 39g fat, 31g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

https://butterisnotacarb.com/egg-and-sausage-breakfast-bake/

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11 Comments

  1. Piper

    This is such an easy, delicious, and filling breakfast. I just made it as my post-weightlifting meal, and it hits the spot more than plain scrambled eggs ever could. I didn’t have mushrooms this time, so I used red bell peppers, but I am definitely going to do it the “right” way both for the flavor and lower carb count.

    My husband loves it, and he’s much pickier about low carb foods, so I know it’s something that will become a part of our meal rotation!

      • Piper

        I had to come back to say I was pleasantly surprised by how well this reheats! I don’t normally expect egg dishes to be good for leftovers, but I saved some of Wednesday’s breakfast for today and it was aaaalmost as good!

    • My family always makes a non-lowcarb breakfast casserole the night of Christmas Eve and it sits in the fridge until we cook it Christmas morning. Based on the fact that always is delicious, I think you could do the same here and store it overnight in the fridge.

  2. Karen Blackburn

    My daughter makes this recipe on a regular basis but it’s called a Spanish omelette. Still tastes just as good and the cream cheese (we use one flavoured with garlic and herbs ) really makes it.

  3. Teresa

    I made it for dinner tonight. I used Cajun sausage and Cajun seasoning in the eggs, added an orange bell pepper and used mozzarella and cheddar cheese. Yum! Even my picky 15 year old is eating it!

    • Hi Jill, no I’ve never tried it. I’m really not sure what would happen, but I’d follow instructions for other egg casseroles made via slow cooker that you’ve seen online.

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