Keto Sausage Egg Spinach Bake (Print Version)

Savory low-carb bake with sausage, eggs, and fresh spinach, perfect for easy morning meals.

# What You'll Need:

→ 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

# 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; sauté 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 browned and cooked through.
04 - Stir in the 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 if using.
06 - Stir the sausage-spinach mixture into the whisked eggs, then fold in the shredded cheddar cheese until evenly distributed.
07 - Pour the egg and sausage mixture into the prepared baking dish, spreading evenly across the bottom.
08 - Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden brown.
09 - Let cool for 5 minutes before slicing. Serve warm, or cool completely and refrigerate for meal preparation.

# Expert Tips:

01 -
  • It's the kind of breakfast that tastes indulgent but actually keeps you full and energized all morning.
  • One pan, one oven, zero fuss—perfect for people who want real food without the performance.
  • Makes six servings, so you can stop cooking breakfast for the next several days and just slice and reheat.
02 -
  • If you overbake this, the eggs become watery and separate—start checking at 28 minutes, and trust your eyes over the clock.
  • Letting the sausage mixture cool slightly before combining with the egg prevents partially cooked eggs at the bottom of the dish.
03 -
  • Use freshly grated cheese instead of pre-shredded—it melts into the eggs instead of staying in little clumps.
  • If your kitchen runs cold, let the egg mixture sit at room temperature for a few minutes before pouring it into the baking dish; it helps everything cook more evenly throughout.
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