Keto Sausage Egg Spinach Bake (Printable)

A savory low-carb dish blending sausage, eggs, and spinach for a flavorful, satisfying start.

# What You Need:

→ Meats

01 - 1 pound ground pork sausage, sugar-free

→ Vegetables

02 - 5 ounces fresh spinach, roughly chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup shredded cheddar cheese
06 - 1/4 cup heavy cream

→ Eggs

07 - 10 large eggs

→ Fats & Oils

08 - 1 tablespoon olive oil
09 - Butter or nonstick spray for greasing

→ Seasonings

10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika, optional

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
03 - Add ground pork sausage to the skillet, breaking it apart with a spatula. Cook for 5 to 7 minutes until completely browned and cooked through.
04 - Stir in chopped spinach and cook for 1 to 2 minutes until fully wilted. Remove from heat and allow to cool slightly.
05 - In a large mixing bowl, whisk together eggs, heavy cream, sea salt, black pepper, and smoked paprika if using.
06 - Stir the cooled sausage-spinach mixture into the egg mixture, then fold in shredded cheddar cheese until evenly distributed.
07 - Pour the combined mixture into the prepared baking dish, spreading evenly with a spatula.
08 - Bake for 30 to 35 minutes until the center is set and the top is lightly golden brown.
09 - Allow to cool for 5 minutes before slicing. Serve warm or cool completely for meal prep storage.

# Expert Suggestions:

01 -
  • It's the kind of breakfast that doesn't feel like you're dieting—rich, cheesy, and indulgent enough to satisfy morning cravings without derailing your goals.
  • Meal prep magic: make it once, slice it into portions, and you've got six mornings of actual food ready instead of scrambling for options.
02 -
  • Don't skip the cooling time after cooking the sausage mixture; adding hot ingredients to raw eggs can create texture issues that you'll only discover after baking.
  • The center should look barely set when you pull it from the oven, not jiggly—it continues setting as it cools and becomes overcooked if you wait for it to look fully firm.
03 -
  • Use a meat thermometer if you're unsure about sausage doneness—it should hit 71°C (160°F) internal temperature.
  • Let eggs come to room temperature before whisking if you remember; they incorporate more smoothly and create a lighter texture in the final bake.
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