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. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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 cookie scoop 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:
Almond Crusted Breakfast Cheesecake
Broccoli & Cheddar Keto Breakfast Bread
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Ingredients
- 2 lb Italian sausage
- 10 eggs
- 4 oz cream cheese
- 16 oz ricotta
- 12 cherry tomatoes
- 1 tablespoon chopped basil
- 1 teaspoon salt divided
Instructions
- 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 ½ teaspoon salt. Put blobs of ricotta on top. Distribute the tomatoes evenly. Sprinkle with the chopped basil and remaining ½ teaspoon salt.
- Bake for an additional 35-40 minutes until the eggs have set.
Jane Herzpg says
I adjusted the measurements to make a "mini" casserole in a 5x5 glass dish -- in my toaster oven! I started with 2 whole eggs and 2 egg whites and adjusted everything else proportionally. It was delicious, Will definitely make the full recipe soon!
Trine LB says
I cannot wait to try this - it looks amazing!!
One question:
There seems to be something off re. the ingredient conversion: The recipe states 2 - 2.5 pounds sausage, which should translate to roughly 1 - 1.25 kg, but the converter to metric says 2.04 kg. Am I missing something?
Taryn says
You are right. I just edited that. I'm not sure why the conversion messed up.
Katrina says
I didn’t have tomatoes so I added spinach on top of the sausage. And I didn’t have cream cheese but I had garlic and her Boursin. Can’t wait to try it!
Amie Rikke says
Perfect for keto!
I halfed it because I only had 1 lb of sausage and cooked it in a 8x8.
Also I just had breakfast sausage, so I added some onion powder and garlic powder and hot pepper flakes.
I only had to cook it 25 min, but my oven does run a little hot. But watch it the first time you bake it.
It’s spectacular. I will definitely make many times again. The ricotta tastes so rich and creamy, and the tomatoes add a little burst of goodness. I like how you cook the sausage in the pan in the oven first, brilliant.
I can see all sorts of variations to the recipe. Next time I might add some chopped spinach as you mentioned, or arugula or baby kale.
Thank you!
Joan says
Great recipe and it is fab and love the fact that cleanup is just as easy as recipe and I can't say enough wonderful things about this recipe. I will do again and again.
Heath says
Used a 9x13 casserole, a dozen eggs instead of 10, used the fat from the sausage to sautee a chopped onion and two yellow bell peppers, then mixed that into the sausage. I added a thin layer of shredded mozzarella on top of the sausage, then poured the egg mixture. Before adding the ricotta, I heavily seasoned it,and added a beaten egg.
Michellr says
Whoa! Nice!!!!
anette monroe says
bet it would be awesome with pepperoni on it like a pizza breakfast casserole!
Maria says
After this is cooked, how long would it stay good in in the refrigerator?
Taryn says
4-5 days
Sandra says
Not particularly fond of tomatoes. What would be a good substitution for those?
Taryn says
You can omit them or add in cooked broccoli or baby spinach.
Cheryl Haynes says
Can this be made one day ahead, baked, then reheated for serving? Does it reheat well?
Cheryl
Taryn says
Yes and yes. Enjoy!
Paul says
Hello,
I'm wondering if I can prep this the night before and put it in the fridge? thanks!
Taryn says
Yup! Enjoy 🙂
P says
This looks wonderful! Have you ever tried freezing it? Thank you for sharing!
Taryn says
No, I don't think this would freeze well. I'm sure it would still be edible but the texture of the ricotta might be off after thawing.
Cindy says
Your recipe shows 415 calories but dies not show serving size. What is serving size? It sounds so good.
Taryn says
It says it near the top of the recipe card, there are 12 servings.
L says
This was delicious! I will be making this again for sure. The only thing I would change is to add a few more eggs. There was too much sausage for the amount of egg. Thanks!
Laura says
I never leave comments on blog recipes I try, but this one is an exception. This was SO easy and delicious! I followed the recipe as-is, the only difference being I cooked the sausage in a skillet on the stove instead of in the oven (only because I totally missed the part of the recipe that said I should cook it in the oven :P) Will definitely be making again!
Bethany says
One disclaimer is needed-- do not cook ahead for weekly meal prep and think you are not going to need a spoon to dive in! This is delicious, I just grabbed a spoonful cause I just couldn't wait till tomorrow after the amazing smells. I added in half mild sausage and half chorizo and it turned out excellent. Thanks for sharing
Veronica says
This was fantastic! Thank you so much for making my breakfasts better.
Lisa S says
Delicious! And I used dried basil and forgot to add the tomatoes 🙁 so I can’t even imagine how much better it will be next time. I tried this recipe because I had ricotta that needed to be used. So good!
Lesa says
This looks really good! When you say "large casserole dish", do you mean 9x13"?
Taryn says
Mine is bigger than that. I think it's 11 x 14. But any large casserole would work.