Low Carb Egg Casserole

  • Author: Amy Tinnin A Cup Full of Sass
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Category: Breakfast Brunch


A Low Carb Egg Casserole loaded with fresh mushrooms, red bell peppers, green bell peppers spinach and turkey sausage. Paleo, Keto & Faster Way To Fat Loss Friendly.


  • 1 Tablespoon of Avocado oil
  • 1/2 red bell pepper, diced
  • 1/2 green pepper, diced
  • 2 cloves of garlic minced
  • 1/2 cup diced white onion
  • 4 eggs, organic
  • 1/3 cup of liquid egg whites (equivalent to two eggs)
  • 2 cups fresh spinach
  • 1/2 cup fresh mushrooms. diced
  • 6 turkey sausage links ( I use the Applegate Turkey Sausage)
  • 1/4 cup Almond Milk, Unsweetened Original
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Spray a 9×13 casserole dish with non-stick spray.
  3. Cook turkey sausage links and set aside.
  4. Heat olive oil in a large pan and saute garlic, onion, mushrooms red and green bell peppers. Saute for about two minutes.
  5. Next, add spinach and cook until spinach starts to wilt.
  6. Whisk eggs and egg whites in medium bowl. Add almond milk, and season with salt, and pepper.
  7. Chop cooked turkey sausage into bite-sized pieces and add to egg mixture.
  8. Add cooked vegetables to egg mixture. Mix well.
  9. Pour mixtures into baking dish and bake for 20 minutes or until eggs are fully cooked.

Keywords: Healthy Egg Casserole, Breakfast recipes,