Low Carb Omelette Casserole
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Low Carb Omelette Casserole
This Low Carb Omelette Casserole has become one of our favorite breakfasts for busy mornings. I love making it ahead of time so we have something quick, filling, and homemade ready to go when the day starts getting hectic. It’s also one of my favorite ways to use up extra eggs when our chickens are laying like crazy. Simple ingredients, lots of protein, and easy to customize for the whole family makes this recipe one I come back to again and again.
Why You’ll Love This Recipe
- Low carb and high protein
- Great for meal prep
- Easy to customize
- Family friendly
- Perfect for breakfast, brunch, or even dinner
Ingredients
- 1 lb sausage
- 1/2 green pepper, chopped
- 1/4 onion, diced
- 7–9 eggs
- 3/4 cup heavy whipping cream
- 2 cups shredded cheese
- 1 tsp mustard
- Dash of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp Worcestershire sauce
Instructions
- Preheat oven to 350°F.
- Cook the sausage in a skillet over medium heat until fully browned. Drain excess grease if needed.
- In a large bowl, whisk together the eggs, heavy whipping cream, mustard, nutmeg, salt, pepper, and Worcestershire sauce.
- Stir in the cooked sausage, green pepper, onion, and shredded cheese.
- Pour mixture into a greased baking dish.
- Bake for 20–23 minutes, or until the center is set and the top is lightly golden.
- Let cool for a few minutes before slicing and serving.
Notes
- For a more kid friendly version, simply leave out the onions and green peppers.
- Cheddar cheese works great, but Colby Jack or Pepper Jack are delicious too.
- This casserole reheats well, making it perfect for meal prep breakfasts throughout the week.
Storage
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for a quick breakfast.