Grand Slam Breakfast Casserole: Keto-friendly and Gluten-free!


The guys ask for more!

When two of the men in this family said this is their favorite breakfast casserole ever, I knew I’d hit a winner! I was aiming for tasty, gluten-free, and keto-friendly, but hit it out of the park!!

This hearty breakfast is ready in less than an hour, including prep-time. You can make it ahead of time, then microwave single servings 30 seconds for a quick breakfast.

Here’s how:

1. Step up to the plate!

Assemble all ingredients* while browning the crumbled sausage in a large frying pan.

Butter the bottom and sides of a baking dish. You can use a rectangular or large square pan for this recipe.

2. Bang your bat on home plate and assume your swing position!

Layer pre-cooked/drained sausage crumbles to cover bottom of pan, then sprinkle shredded parmesan on this layer. Bake at 375 degrees for about 10 minutes; watch for crusty appearance to form. Remove to cool.

3. Take a few warm-up swings. . .

Meanwhile, steam broccoli (I use the microwave for this) and saute 1/2 cup of chopped onion, tomatoes and peppers in butter. (Yes, you can use the same frying pan). Chop the steamed broccoli into small chunks.

In a large bowl, mix eggs, cheeses, avocado ranch dressing, heavy whipping cream, and seasonings.

Now fold in sautéed trinity & broccoli. Pour mixture over cooled sausage and cheese “crust” and smooth it out.

3. Keep your eye on the ball and swing, batter, batter!

Bake at 375 degrees for 20-30 minutes, watching for when it is no longer “wet” in the center and starts to golden-brown on top. Remove and let cool at least 5 minutes.

4. Bring it home, and the fans go wild!

Cut into squares and serve with spatula. Servings come out as clean as if you’d used a carb-laden crust! Add a bread and fruit item for those who are so inclined and NOT on a KETO diet.


Variations: I’ve tried this with spinach instead of broccoli, and without the tomatoes and peppers—also yummy!

Let me know how you liked it, and how you varied this recipe!


1 lb crumbled, cooked and drained sausage (Jimmy Dean)

1/2 c Trinity mix (green peppers, onions and tomatoes; chopped)

1 t olive oil or butter

18 eggs (beaten)

8 oz Colby Jack cheese, shredded

8 oz Cheddar cheese, shredded

2 slices Gouda cheese, broken in small pieces

1 c Parmesan cheese, shredded (some in mix, most to cover sausage layer)

3-4 T Avocado Ranch dressing (Kraft)

1/2 c heavy whipping cream

1 t salt

1/2 t dried dill weed

1/2 t black pepper

1/2 t dried basil

1 t Parmesan Bread Dip (Publix bakery)

This recipe for 13×9 inch casserole (8-10 servings)


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