Keto Sausage Egg Spinach (Print)

Savory low-carb bake with sausage, eggs, and spinach made for quick, satisfying mornings.

# Ingredients:

→ Meats

01 - 1 lb ground pork sausage, sugar-free and keto-friendly

→ Vegetables

02 - 5 oz 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

# Instructions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish thoroughly 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 sausage to the skillet, breaking it apart with a spatula. Cook for 5 to 7 minutes until browned throughout and cooked through.
04 - Stir in chopped spinach and cook for 1 to 2 minutes until 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 until well combined.
06 - Stir the sausage and 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 across the bottom.
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 and refrigerate for meal prep.

# Pro Tips:

01 -
  • It's a make-ahead champion that stays delicious for four days, meaning fewer mornings spent actually cooking.
  • The sausage and cheese create this savory depth that somehow feels like comfort food without the guilt.
  • One bake feeds six people, so meal prep becomes less of a chore and more of a weekend win.
02 -
  • Don't skip the cooling step after sautéing the sausage mixture; pouring hot filling into eggs means some will scramble before the bake hits the oven, and you'll end up with a weird grainy texture.
  • If your bake is still jiggly in the very center after 35 minutes, give it another 3-5 minutes rather than pulling it out early—it continues cooking as it cools, and a slightly underdone center tastes raw.
03 -
  • If you're cooking for people with cheese sensitivities, you can reduce it to 80g and no one will notice—the eggs and sausage carry plenty of richness.
  • This freezes beautifully for up to three months; wrap individual portions in foil after cooling, and reheat gently in a 160°C (320°F) oven for about ten minutes.
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