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Keto Sausage Casserole

Keto Sausage Casserole – A Cozy, Low-Carb Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 pound (450 g) pork sausage (Italian or breakfast style, no added sugar)
  • 1 small onion, diced (optional; use in moderation to keep carbs low)
  • 2 cloves garlic, minced
  • 1 medium head cauliflower, cut into small florets (about 4 cups)
  • 1 red bell pepper, diced
  • 1 cup baby spinach, chopped
  • 1 cup heavy cream
  • 4 large eggs
  • 2 cups shredded cheese (cheddar, mozzarella, or a blend)
  • 2 tablespoons cream cheese, softened
  • 2 teaspoons Dijon mustard (optional, for depth)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or butter, for sautéing
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Preheat and prep. Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.
  • Brown the sausage. In a large skillet over medium heat, cook the sausage, breaking it into crumbles. Cook until well browned and no pink remains, about 6–8 minutes. Remove to a plate, leaving a bit of fat in the pan.
  • Sauté aromatics. Add onion (if using) and bell pepper to the skillet with a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and smoked paprika; cook 30 seconds until fragrant.
  • Soften the cauliflower. Add cauliflower florets to the skillet with 2–3 tablespoons of water. Cover and steam-sauté 4–5 minutes until just tender-crisp. Uncover and cook off excess moisture.
  • Wilt the greens. Stir in chopped spinach and cook 1 minute until just wilted. Return the sausage to the pan. Taste and season with salt, pepper, and red pepper flakes if you like heat.
  • Make the creamy base. In a bowl, whisk eggs, heavy cream, cream cheese, Dijon, 1 cup shredded cheese, and a pinch of salt and pepper. Whisk until mostly smooth (small cream cheese bits are fine).
  • Assemble. Spread the sausage and veggie mixture evenly in the baking dish. Pour the creamy egg mixture over the top. Sprinkle the remaining 1 cup of cheese evenly.
  • Bake. Bake 25–30 minutes, until the center is set and the top is bubbly and golden. If needed, broil 1–2 minutes at the end for extra color.
  • Rest and serve. Let the casserole rest 8–10 minutes so it slices cleanly. Garnish with chopped parsley and serve warm.