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A slice of sausage breakfast casserole on a white plate with a fork.
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5 from 2 votes

Sausage Breakfast Casserole

A low carb breakfast casserole made with kale, all natural sausage, and caramelized onions. This casserole is dairy free if you choose to omit the cheese. To make this keto, use half of the amount of onions and omit the sun dried tomatoes. I like to prepare this casserole the night ahead of a special occasion, so it's easy to pop in the oven in the morning. It also makes a great meal prep option.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 305kcal


  • 1 bunch lacinato kale chopped
  • 2 tablespoons avocado oil
  • 1 onion sliced thinly
  • 1 teaspoon sea salt divided
  • black pepper to taste
  • 1 10-ounce Jones Dairy Farm Original No Sugar Pork Sausage Roll
  • 12 eggs
  • 1/4 cup almond milk unsweetened, original (not vanilla)
  • 1/4 cup coconut milk from a can, full fat
  • 1 cup white cheddar cheese shredded
  • 1/4 cup sun dried tomatoes sliced into thin strips


  • Add kale to an 8x8 baking dish and set aside.
  • Next, heat a skillet over medium low heat, add the avocado oil and the thinly sliced onions. Caramelize the onions, keeping the heat low. This will take 15-20 minutes, so prepare the other ingredients while waiting for the onions to start to take on a light brown color. Season with 1/2 teaspoon of salt and black pepper to taste. The onions need stirred every couple of minutes for even browning and to prevent burning. Add the onions to the baking dish on top of the kale.
  • While the onions are browning, preheat the oven to 350º F. Baking this casserole at a low temperature keeps it extra moist.
  • In the same skillet, add the Jones Dairy Farm Original No Sugar Pork Sausage Roll, and increase the heat to medium high. Use a spatula to break up the sausage as it browns. Add the browned sausage to the baking dish along with the kale and onions, and use a spatula or fork to spread the ingredients across the top of the dish to evenly distribute them.
  • In a large bowl, add eggs, almond and coconut milks (or dairy substitute), the remaining 1/2 teaspoon of salt, and pepper to taste. Add in half of the cheese, if using, and whisk the mixture together.
  • Pour the egg mixture over the vegetables and sausage in the baking dish. Top with sun dried tomatoes and the additional cheese.
  • Cover the baking dish with foil, and bake the casserole for 30 minutes. Remove the foil, and continue to bake for another 20-25 minutes, until the center is set.
  • Serve hot. Allow leftovers to cool, and store in the refrigerator for up to 4 days.



*To make this casserole ahead. prepare it to the step of wrapping it in foil, and refrigerate it overnight. In the morning, add it to a preheated oven and bake as directed. The casserole can also be baked ahead of time and reheated in a 350º F oven for 20-25 minutes.


Calories: 305kcal | Carbohydrates: 9g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 347mg | Sodium: 674mg | Potassium: 565mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5199IU | Vitamin C: 57mg | Calcium: 276mg | Iron: 3mg