Keto Sausage & Egg Casserole Omelet

Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or cooking spray to prevent sticking.

Step 2: Cook the Sausage

Heat a large skillet over medium heat. Add the breakfast sausage and cook until browned and fully cooked, about 7–8 minutes. Break the sausage into crumbles while cooking.

Once cooked, transfer the sausage to a plate lined with paper towels to drain excess grease.

Step 3: Sauté the Vegetables

Using the same skillet, melt the butter over medium heat. Add the diced onions and bell peppers. Sauté for 4–5 minutes until softened.

Add the spinach and cook for another minute until wilted. Remove from heat.

Step 4: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, black pepper, and paprika until smooth and well combined.

The heavy cream helps create a rich and fluffy casserole texture while keeping the dish keto-friendly.

Step 5: Assemble the Casserole

Spread the cooked sausage evenly into the prepared casserole dish. Add the sautéed vegetables on top.

Sprinkle the cheddar and mozzarella cheese evenly across the mixture.

Pour the egg mixture over everything, ensuring all ingredients are evenly covered.

Step 6: Bake

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