Keto Sausage Egg Spinach Bake (Print View)

Savor a low-carb bake with sausage, eggs, and spinach, ideal for busy mornings and meal prep.

# Ingredient List:

→ 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

# Directions:

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 2-3 minutes until softened.
03 - Add ground sausage to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until browned and cooked through.
04 - Stir in chopped spinach and cook for 1-2 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 desired.
06 - Stir the sausage-spinach mixture into the whisked eggs, then fold in shredded cheddar cheese until evenly distributed.
07 - Pour the combined mixture into the prepared baking dish and spread evenly.
08 - Bake for 30-35 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 preparation.

# Expert Tips:

01 -
  • You make it once on Sunday and eat like a champion every morning for days—no scrambling, no decisions.
  • It tastes indulgent but keeps you sharp and full because the carbs stay low and the fat keeps you satisfied.
  • Your kitchen will smell incredible while it bakes, and your confidence in the kitchen goes up just from pulling it out looking golden and done.
02 -
  • Don't skip the cooling step after cooking the sausage mixture—pouring hot ingredients into your eggs will scramble them before they hit the baking dish, and you'll end up with a weird grainy texture instead of creamy custard.
  • The bake is done when the center is just set, not firm—it keeps cooking as it cools, and overcooking it turns it dry and rubbery, which defeats the whole point of the heavy cream.
03 -
  • Use a meat thermometer if you're nervous about the sausage being fully cooked—165°C internal temperature means it's done, and you can stop second-guessing yourself.
  • Let your baking dish sit at room temperature for 10 minutes before adding the mixture—a cold dish will throw off your baking time and might cook unevenly.
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