2.1 NET CARBS PER SERVING 

Using heavy whipping cream will give you the fluffiest eggs. 

Dairy-Free Option: Replace the heavy cream with any nut milk, and either omit the cheese or replace with vegan cheese. 

Always pre-cook your meat and veggies before adding them into the egg mixture. 

Breakfast sausage or Italian sausage work perfectly. 

If you like spice add in some crushed red pepper flakes or any type of hot pepper. 

Choose your ingredients based on your tastebuds. 

Lightly grease the baking dish before pouring the egg mixture in. 

Reheat in the Microwave: Place the low carb egg casserole on a microwave-safe plate and microwave for 1-2 minutes or until it’s hot. 

Reheat in the Oven: Heat oven to 325 degrees, and place the leftover keto egg bake in the oven for 5-10 minutes or until it’s hot. 

Freeze Before Baking: Assemble the casserole as per the recipe card, but DO NOT BAKE. Pour the egg mixture in a disposable baking dish, wrap it tightly with plastic wrap and then foil. Take out the night before and let thaw in the fridge overnight. Bake at 325 degrees for 25 minutes. 

Freeze After Baking: Bake the keto egg casserole according to the recipe card. Let fully cool down to room temperature. Wrap the entire casserole in plastic wrap and foil and place in the freezer for up to 1 month. When ready to eat, thaw in the fridge overnight and reheat in the oven or microwave. 

To Store: Once the egg and sausage casserole has been baked and fully cooled, transfer the leftovers to an airtight container and place in the fridge. It will stay fresh for up to 3-5 days.