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Keto Sausage Casserole

Keto Sausage Casserole - Cozy, Low-Carb Comfort Food

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 pound (450 g) Italian sausage, casings removed (use mild or hot; choose sugar-free if strict keto)
  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, chopped (about 1 1/2 cups)
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach, roughly chopped
  • 6 large eggs
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-light)
  • 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (optional but great for depth)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • Prep the oven and dish: Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or butter.
  • Brown the sausage: Heat a large skillet over medium heat. Add sausage and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if the pan is very greasy, but leave a little for flavor.
  • Sauté aromatics and veggies: Add olive oil or butter to the same skillet if needed. Stir in onion and cook 3 minutes until softened. Add garlic, zucchini, and mushrooms; cook 4–5 minutes until tender and most moisture has evaporated. Stir in spinach and cook 1 minute until just wilted. Season with a pinch of salt and pepper.
  • Combine in the dish: Spread the sausage and veggie mixture evenly in the greased baking dish. Sprinkle half the shredded cheese over the top.
  • Whisk the custard: In a bowl, whisk eggs, heavy cream, Italian seasoning, smoked paprika, red pepper flakes (if using), and a pinch of salt and pepper. Pour this evenly over the sausage and veggies.
  • Top and bake: Scatter the remaining cheese over the surface. Bake for 22–28 minutes, until the center is just set and the top is lightly golden.
  • Rest and serve: Let the casserole rest for 5–10 minutes so it slices cleanly. Garnish with fresh parsley and serve warm.