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Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese

If you like Italian sausage, you’ll love this Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese! This tasty low-carb breakfast is also low-glycemic and gluten-free, and can be Keto or South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this.

Click to PIN Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese!

Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese found on KalynsKitchen.com

Way back in 2009 (when I was in the middle of house renovations!) I created this tasty Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese. And at the time I was so proud that I had been frugal and made up a new breakfast casserole recipe out of a couple of Italian Sausages I found in the fridge. Now fast forward 9 years and a new house later, and I’m still making this delicious breakfast casserole with Italian Sausage! Nowdays I make a bigger version and use the whole package of Italian sausage links, and recently I noticed that the old photos weren’t really showing this recipe off to it’s full glory. So last week I made it again and took new photos, and I just ate the last bit warmed up for breakfast as I was updating this post!

And YUM! I’m so glad I had the slightly crazy idea of putting turkey Italian sausage into a breakfast casserole. This recipe has fewer eggs than many of my low-carb breakfast casseroles, letting the flavors of the Italian sausage and mushrooms really shine. I use Jenni-O Turkey Italian Sausage, my favorite sausage for low-carb recipes with Italian sausage, and if you use that and use low-fat cheese this low-carb dish can also be South Beach Diet friendly. And if you’d like to make a version that’s Keto, just use pork Italian Sausage and full-fat cheese. This will be delicious either way you make it, and if you’re an Italian sausage fan like I am, it just might become one of those breakfasts you make over and over!


Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese found on KalynsKitchen.com

Preheat oven to 375F/190C. Brown the Italian sausage of your choice and add it to the casserole dish that you’re sprayed with non-stick spray. Then brown the mushrooms and layer them over the sausage in the casserole dish. Sprinkle half the grated cheese and the green onions over the sausage-mushroom mixture. (Bad blogger; I didn’t get a photo of that!)

Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese found on KalynsKitchen.com

Rinse the cottage cheese in a fine-mesh colander and let it drain well. Beat eggs. Add Spike seasoning, cottage cheese, and Parmesan cheese to the eggs and pour it over the sausage-mushrooms-cheese mixture; then take a fork and gently stir so all ingredients are well-combined. Season with a little fresh-ground black pepper and sprinkle the other cup of grated cheese over the top.

Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese found on KalynsKitchen.com

Baked 30-35 minutes, or until the middle is completely set and the top is starting to lightly brown.

More Breakfast Casserole Recipes to Try: Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta from Kalyn's Kitchen Green Chile Baked Breakfast Casserole from My Wooden Spoon Broccoli Cheese Breakfast Casserole from Kalyn's Kitchen Breakfast Pizza Casserole from Just Baking Mushroom and Feta Breakfast Casserole from Kalyn's Kitchen

Serve the Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese hot. This is good with a little sour cream on top if you’re a sour cream fan. Leftovers can be kept in the fridge and quickly reheated in the microwave.

More Low-Carb Ideas for Italian Sausage:

Ten Favorite Low-Carb Italian Sausage Recipes You’ll Make over and Over

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese

Ingredients:

  • 5 links (19.5 oz.) uncooked turkey or pork Italian sausage
  • 2 tsp. olive oil + 2 tsp. olive oil (more or less, depending on your pan)
  • 1 lb. sliced mushrooms (pre-sliced mushrooms make it easy, but rinse them before you slice if you’re not using those)
  • 2 cups grated Mozzarella cheese (pizza cheese that’s a blend of Mozzarella, Provolone, Romano, and Parmesan is also good in this)
  • 1/4 cup sliced green onions, plus more to sprinkle over the top (optional but good)
  • 1 cup cottage cheese, rinsed and drained
  • 10 eggs, beaten until whites and yolks are well combined
  • 1 tsp. Spike seasoning (optional but recommended, can also use any other spice blend you like with eggs)
  • 1/4 cup coarsely grated Parmesan cheese
  • fresh ground black pepper to taste

Directions:

  1. Preheat oven to 375F/190C. Spray a large casserole dish (about 9″ x 13″) with non-stick spray.
  2. Add 2 tsp. olive oil to a non-stick frying pan over medium-high heat, squeeze turkey Italian sausage out of casings, and cook until sausage is done and starting to brown, about 5 minutes. I used the sharp side of a metal turner to break the sausage apart as it cooked. When sausage is done, spread out in a layer in the casserole dish.
  3. Wash mushrooms if needed, spin or pat dry,  and slice (or use pre-sliced mushrooms). Heat another 2 tsp oil in the same frying pan and cook mushrooms until all liquid is released and evaporated and they’re starting to brown slightly. Layer mushrooms over the sausage in the casserole dish.
  4. Sprinkle 1 cup grated cheese and 1/4 cup sliced green onions over the sausage and mushrooms.
  5. While sausage and mushrooms cook, put cottage cheese into a fine strainer, put strainer in sink and rinse cottage cheese gently with cold water and let drain well.
  6. Break eggs into a medium sized bowl or large glass measuring cup, then beat with a fork until yolks and whites are well combined. Add Spike seasoning, drained cottage cheese, and 1/4 cup parmesan cheese and stir together.
  7. Then pour the egg mixture over the ingredients in the casserole dish. Use a fork to gently stir so all ingredients are coated with egg and well-combined.
  8. Sprinkle the other cup of grated cheese over the top.
  9. Bake 30-35 minutes, or until the center is completely set and the top of the breakfast casserole is starting to lightly brown.
  10. Serve hot, garnished with more green onions if desired. This is also good served with sour cream.
  11. Egg casseroles like this can be kept in the fridge for up to a week and reheated quickly in the microwave. Be careful not to microwave too long.

This recipe first created by Kalyn in 2009 when her house was being renovated and she was trying to use up what was in the fridge! Updated with new photos in 2018.

All images and text ©

Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese recipe is great for low-carb or low-glycemic eating plans, including Keto if you use pork sausage. If made with turkey Italian sausage and low-fat cheese, this is a great dish for any phase of the South Beach Diet, although you might want to use a bit less cheese if you’re strictly following South Beach.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese found on KalynsKitchen.com

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45 comments on “Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese”

  1. I think we’re all being more frugal with our ingredients these days. This is such a great way to use up all the bits and pieces in the fridge. I love breakfast casseroles- even for dinner! I’m wondering, though. Why did you rinse the cottage cheese?

  2. What a terrific look breakfast or brunch. I too love to use up leftovers and this combination of leftovers means you are probably one heck of a cook. I use spike tons too…better than salty seasonings. Most of all, I am impressed that you shop at thrift stores …. recycling leftovers AND recycling dishes…you are my kind of gal!

  3. What is the purpose of straining the cottage cheese?

  4. I am subscribed to your recipes by email for some months now I am ashamed on not telling you how much I appreciated all of the recipes you gladly share with us… they have inspired me on making my own recipes many times.
    I do usually keep them in my folder “to do” and it´s getting pretty big with your nice recipes.
    Please accept my warmest thanks (and please forgive English, it´s been a long time since I don´t use it).
    Best regards from Spain.

  5. That looks and sounds really good.

  6. Brilliant! That looks so amazing… can’t believe how healthy it is too. I would never have thought of putting low fat cottage cheese into my eggy dishes…

  7. Like you, but without the house renovation to spur me on, I’m becoming a more frugal cook. Soup is my savior; I’m fearless about tossing all sorts of leftovers into a soup pot and creating something one-of-a-kind. Frittatas are my second way of using leftovers. I love the breakfast casserole idea (which could also be a brunch or dinner casserole!) as another way to use up little bits and pieces of things that might otherwise end up in the compost bin.

  8. Delicious! Would love to have this for breakfast!

  9. Kaylyn,

    This looks like a winner ! ( No surprise 🙂 )Do you think this is freezable?

  10. SGCC and Anonymous, it’s probably not completely necessary to rinse the cottage cheese, but I’m thinking the creamy part that gets rinsed off will make the eggs set up a bit less. I’m trying to remember where I heard this idea of using cottage cheese like this as a cheese substitite, because that’s where I got the idea of rinsing it. If anyone tries it without rinsing the cottage cheese, would love to know how it comes out.

    Trish, thanks. I love Spike, and love to buy kitchen stuff at thrift shops too! Most of the dishes I shoot my food photos on are from thrift stores.

    Immaculada, thanks. That means a lot to me. (And your English is a lot better than my Spanish!)

    Trish, thanks. I really loved it.

    Jesse, the low fat cottage cheese curds melt just like cheese and are great with eggs.

    Lydia, isn’t it fun coming up with new combinations!

    Chicajo, Thanks. Would love to cook it for you, but it’s rather a long trip.

    Bibi, egg casseroles can be frozen but you should be aware that when you thaw it, some liquid will be released from the egg. For best results, thaw in fridge and then microwave (don’t thaw from frozen.) I used to freeze them a lot more often but recently I started using a smaller pan and just making enough to keep for a week in the fridge.

  11. What an opening line Kalyn! I’ve been making more careful use of things in the fridge.
    I always get either chicken or turkey sausage (can’t remember when I bought pork) and use it all over especially breakfast eggs and on my pizzas. Something like this will be on our table this weekend with company.

  12. This looks so incredible – I love breakfast casseroles – they are easy, feed a crowd and are great as leftovers!!

  13. Damn that looks good right now.

    I’m determined to have a frugal month. I’ve been overspending on the food budget and really need to tone it down.

  14. I am always looking for bargains. It is fun and necessary these days! Great breakfast idea!

  15. This looks yummy! I added you to my blogroll. hope that’s okay.

  16. Breakfast casseroles are a favorite in my house (especially for a take-away lunch) & this one looks delicious!!

  17. Great looking Casserole! I am loving it

  18. Looks great! Heck, we are all being frugal these days with such sorry economic times. I pretty much make soup with leftovers from suppers.

    Tina

  19. I have to make a casserole like this, what a treat it would be for us…we eat lots of eggs and I’m getting bored. This looks delicious!

  20. I know exactly what you mean.I remolding my kitchen last year and my life and home was a mess.Love your casserole is perfect for my husband´s birthday brunch

  21. Kalyn, this looks so delicious and healthy I just had to link to it! Am having it for a nice Sunday breakfast this weekend. Thank you for all of your low carb recipes!

  22. Looks yummy. I just started my South Beach Diet so i’m thankful for this blog. Can you please tell what type of Toaster Oven you have. I have been looking for a good one. My oven isn’t working properly 🙁

  23. Leilani, I have an Oster Toaster/Convection oven that I bought at Costco for about $60. I see they now have a newer model of it for about the same price. This is a great oven, I’ve used it endlessly and never a problem. Here is a meatloaf recipe that shows a picture of the toaster oven.

  24. Very nice breakfast recipe. I often do something similar with sausages, green peppers, onions, 2 eggs and dress it with Holland sauce

  25. Now that is a tasty breakfast!

  26. This looks fabulous!!! I am definitely taking notes.

  27. i just made a variation of this with red and yellow peppers, spinach, red onion, and Whole Foods cinnamon apple sausage. Yum!!

  28. Natalie, that sounds great. Glad you liked it.

  29. I had been eying this recipe for a few weeks and I finally made it this morning. It was delicious. I didn't have enough mushrooms, so I added orange bell peppers and scallions. It's really rich and creamy, and a lot more filling than a frittata.

  30. Corey, thanks for letting me know yo liked it; I always love hearing that!

  31. Hubby and I started South Beach last week. He was stressing over Sunday breakfast for days! "What's eggs without TOAST?" I just happen to have two Italian Sausages in my freezer! I used part-skim ricotta instead of the cottage cheese and since I make seasonings professionally, I used my own Italian Seasoning (which is salt-free). As I only had about 1/2pound of mushrooms, I sliced up and added some jar roasted red pepper. No complainaints about the missing toast at all! This was great. Thanks Kalyn.

  32. HerbalChef, your version sounds great! So glad you liked it.

  33. My parents come to visit us and stay the weekend quite often. We always end up at Bob Evans or IHOP for breakfast, simply because it tends to be a bit easier. But next time they visit, I am forcing them to stay home and try this! It's something that would please the entire family. I can't wait to test it out this weekend on my husband and daughter!

  34. Kim, that's great. Hope it is a big hit!

  35. What a tasty casserole! I added a half of cup of diced tomatoes and some green onions only because I wanted to use them before they went bad. The Spike seasonings was great. Never used it before reading about it here.

  36. So glad you enjoyed it. Your additions sound great. Spike is a big favorite in my family.

  37. I cannot do cow dairy. I can figure out the cheese part and milk part but not the cottage cheese part. Any ideas. How about soft goat cheese?

  38. Yes, I think goat cheese would be good, or you can certainly just omit the cottage cheese.

  39. Would anyone have a suggestion for replacing the mushrooms? Seems like a huge part of the casserole but I'm allergic… :-/

  40. Lisa, my first thought would be bell pepper, but you can use almost any veggie that goes with sausage. I'd precook most vegetables.

  41. Super tasty recipe for breakfast! Thank you for sharing.

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