My Ricotta & Sausage Breakfast Casserole is very easy to put together with 6 ingredients but impressive enough to wow your family and friends. With fresh tomatoes, basil, ricotta cheese, and sausage it is flavorful and delicious.
Ricotta & Sausage Breakfast Casserole – Low Carb, Grain Gluten Free, THM S, Keto
It’s not often that I impress my husband with my cooking anymore. I think he’s gotten rather spoiled since I have to make so many yummy things for my blog. He’s used to fresh, home-cooked meals almost every night of the week. But this breakfast casserole even impressed him.
He said, “That looks really cool.” And then at dinner, “Taryn, this is really good.” Which is a big step above the standard, “Thanks honey for a nice dinner,” that I usually get whether he likes it or not.
This really can be a meal in itself but since we were having breakfast for dinner last Friday I let my 8 year old make some pancakes too. Add in some fresh fruit and we had a wonderful meal.
One of my least favorite chores is washing dishes. I try to simplify the cooking process to eliminate extra dirty pots and pans. Sometimes it works, sometimes it doesn’t. Pre-cooking the sausage in the casserole dish and then draining it and crumbling it worked really well.
Whisking ten eggs in a bowl they barely fit in? Not so much.
Tips for Ricotta & Sausage Breakfast Casserole
I used a small one tablespoon [easyazon_link identifier=”B00A1ZKULS” locale=”US” tag=”mercyandgrati-20″]cookie scoop[/easyazon_link] to drop the balls of ricotta on top of the casserole. You could use a teaspoon if you don’t have a cookie scoop but I recommend getting one. That is one of my favorite kitchen gadgets. I have three different sizes and use them all frequently.
I hope you enjoy this Ricotta & Sausage Breakfast Casserole as much as we did!
Make sure to try these keto breakfast recipes:
- 2 - 2.5 pounds Italian sausage
- 10 eggs
- 4 oz cream cheese
- 16 oz ricotta
- 12 cherry tomatoes
- 1 tbsp chopped basil
- 1 tsp salt divided
- Preheat oven to 400.
- Put sausage in the bottom of a large casserole dish. Bake for 20 minutes. Remove from the oven and carefully drain. I drained over a cup of oil and cooking liquid. Break the sausage up into small pieces using a potato masher.
- Blend the eggs and cream cheese until smooth. Pour over the cooked, drained sausage. Sprinkle with 1/2 tsp salt. Put blobs of ricotta on top. Distribute the tomatoes evenly. Sprinkle with the chopped basil and remaining 1/2 tsp salt.
- Bake for an additional 35-40 minutes until the eggs have set.