This Spicy Sausage and Caramelized Onion Breakfast Bake is the perfect low carb breakfast recipe for meal prepping. Spicy Italian sausage, sweet caramelized onions, earthy mushrooms, tomato paste, and garlic, mixed with eggs and cheese, then baked to perfection. Whether you're hosting a weekend brunch or looking for a special weekday breakfast, this dish is a crowd-pleaser that will leave everyone craving seconds.
This Keto Spicy Sausage and Caramelized Onion Breakfast Bake is one of the very first recipes I started making when I set out to live a low carb lifestyle. All of these years later, it is still a family favorite. It's the kind of dish I have to double if I want to have any leftovers.
But speaking of leftovers, this is one of those dishes that just gets better and better each day. Many people on a low carb diet quickly get tired of eating eggs. Sometimes it is all about mixing things up and not just eating boring fried eggs day in and day out. This low carb and gluten free breakfast bake is the perfect way to do exactly that. I love the way the cheese mixes in to the eggs, but also floats up to the top of the egg mixture to form a delicious crust. It's like eating a low carb quiche recipe, but without the crust. Mmmmmm!
I love to top this with a dollop of sour cream and a sprinkling of fresh chopped green onions. The cool and creamy sour cream pairs perfectly with the flavors of the spicy sausage and caramelized onions. If you are looking for an easy one pot keto recipe, then this is the dish for you. Hey, it's not just for breakfast either. In our home, we are big fans of brinner - breakfast for dinner.
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Spicy Sausage and Caramelized Onion Breakfast Bake
- Total Time: 1 hour 25 minutes
- Yield: 8 Servings
- Diet: Diabetic
Description
This Spicy Sausage and Caramelized Onion Breakfast Bake is the perfect low carb breakfast recipe for meal prepping. Spicy Italian sausage, sweet caramelized onions, earthy mushrooms, tomato paste, and garlic, mixed with eggs and cheese, then baked to perfection. Whether you're hosting a weekend brunch or looking for a special weekday breakfast, this dish is a crowd-pleaser that will leave everyone craving seconds.
Ingredients
- 1 medium onion, diced
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 pound hot Italian breakfast sausage
- 8 ounces mushrooms, sliced
- 3 tablespoons tomato paste
- 1 tablespoon hot sauce
- 10 large eggs
- 1 cup shredded sharp cheddar cheesed
- ⅔ cup finely grated Parmesan cheese
- sea salt and black pepper, to taste
- sour cream, optional as a garnish
- sliced green onions, optional as a garnish
Instructions
- In a large sauté pan over low-medium heat, add onion, butter, garlic, and salt and pepper. Cook until onions are nice and caramelized - About 20 minutes.
- While the onions are cooking - In a large skillet, brown the sausage. Once the sausage is nearly finished cooking, add mushrooms, tomato paste, and hot sauce, and sauté 5-10 more minutes. Mix caramelized onions into meat mixture.
- In a large mixing bowl, crack all 10 eggs and fork whisk. To the eggs, mix in cheddar cheese and Parmesan cheese.
- Preheat oven to 350°
- In a 2 quart glass baking dish, pour meat into the bottom of the dish and spread evenly. Pour egg mixture over the top of the meat. Use a fork to poke holes down into the meat to allow the eggs to mix just slightly into the meat.
- Bake for 40 minutes. Once finished, the top should be a nice golden brown color.
- Top with sour cream and green onions.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Breakfast Recipes
- Method: Baking
- Cuisine: American
Jennifer Dages says
THis has become out standard Christmas and Easter breakfast now for about 3 years. The kids also ask for it for birthdays. We love it.
Arlene Watts says
It's in the oven. can't wait to try it! smells yummy!
Allison says
Oh now you have given me two recipes to try this weekend... this and the cinnamon bagels... mmm... many thanks!
Jenn, from Keen for Keto says
I love caramelized onions! This looks fabulous!
Ellen Quinn says
OMG this recipe is a lifesaver. I’m not a fan of eggs and of been struggling to find things that are not replacement carb-based to eat for breakfast. I made this two days ago and I cut it in half just in case it sucked. Now I’m kicking myself I should’ve made two batches because I am obsessed and my entire family loves this. Confession: I did add 1 tablespoon of coconut flour And a couple tablespoons of cream just to make sure that it wasn’t overly eggy and I made them as muffins so they’re easy to grab and go.. These will always be in my refrigerator. Thank you!
Sue says
I made this today. I didn't have any hot sauce so I used chipotle sauce instead. It was so good. I am not a lover of eggs but the cheese/egg ratio is tasty. I am going to check out some more of your recipes and your site. Thanks for the recipe! It is a keeper!
Peggy says
Hi Kyndra,
Thanks for this recipe. My husband loves this and it's his favorite breakfast! We have also enjoyed many of your delicious soup recipes, I especially like the Reuben soup! You do a great job creating low carb, grain free recipes that are so satisfying. Keep up the good work! I have already purchased one of your cookbooks and have my eye on another.
Thanks again!
Peggy