Creamy Coconut Sausage Egg Casserole

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and fluffy egg casserole made with coconut milk and savory sausage, perfect for make-ahead keto breakfasts. This American-inspired keto recipe (low carb), ready in about 45 minutes, pairs ground breakfast sausage, large eggs, full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 375°F and grease an 8x8 inch baking dish with butter or nonstick spray.
  2. Step 2: In a skillet over medium heat, cook 12 oz ground breakfast sausage with 2 minced garlic cloves for 6-8 minutes until browned and cooked through; drain excess fat.
  3. Step 3: In a large mixing bowl, whisk together 8 large eggs, 1/2 cup full-fat coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and creamy.
  4. Step 4: Stir the cooked sausage, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley into the egg mixture.
  5. Step 5: Pour the mixture into the prepared baking dish and bake for 25-30 minutes until the casserole is set and the top is lightly golden.
  6. Step 6: Let cool for 5 minutes before slicing and serving warm.

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