This Low-Carb 4-Ingredient Sausage Braithwaite Bake combines browned breakfast sausage, eggs, and cream cheese under a golden cheddar topping. The cream cheese gives the center a soft, rich texture, and the sausage seasons the whole casserole as it bakes.
What You’ll Need
- Ground breakfast sausage. Mild sausage gives the bake a classic breakfast flavor, while hot sausage adds a kick. Check the label for added sugar if you track carbohydrates.
- Large eggs. Four eggs bind the sausage and cheese so the casserole holds together when sliced.
- Softened cream cheese. Let it soften until easy to stir. A few small pieces in the egg mixture are fine.
- Shredded cheddar. Stir 1½ cups into the filling and reserve ½ cup for the top. Sharp cheddar gives the bake a stronger cheese flavor.
How to Make Sausage Braithwaite Bake
Brown the breakfast sausage in a skillet over medium heat, breaking it into small crumbles. Drain off excess grease and let the sausage cool slightly while you mix the eggs and cream cheese.
Stir the softened cream cheese until spreadable, then whisk in the eggs one at a time. Fold in the sausage and 1½ cups cheddar. Spread the mixture evenly in a greased baking dish and scatter the remaining cheddar over the top.
Bake at 375°F (190°C) for 25–30 minutes, until the center is set and the cheese is browned around the edges. Let the casserole rest for 5–10 minutes so the filling settles and the portions lift cleanly.
Tips for Clean Slices
- Break the sausage into small crumbles. They spread more evenly through the eggs and make each portion easier to cut.
- Drain the sausage well. This keeps excess grease from collecting around the edges of the dish.
- Check the center before taking the dish out. The cheddar can brown while the egg mixture still needs a few more minutes.
Serving and Make-Ahead Ideas
Serve a warm square with sliced avocado, sautéed spinach, or a crisp green salad. For a head start, brown and drain the sausage ahead of time, then refrigerate it in a covered container until you’re ready to mix and bake.
Refrigerate baked leftovers promptly in a covered container. Reheat individual portions until hot throughout. The exact carbohydrate count depends on the sausage and cheeses you use.
Low-Carb 4-Ingredient Sausage Braithwaite Bake Recipe Card
A savory breakfast casserole with browned sausage, a creamy egg filling, and a golden cheddar topping.
- Prep time — About 15 minutes, including browning the sausage
- Bake time — 25–30 minutes
- Rest time — 5–10 minutes
- Servings — 6
- Pan — 8-inch square baking dish or medium oven-safe ceramic casserole dish
Ingredients
- 1 pound ground breakfast sausage
- 4 large eggs
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or medium oven-safe ceramic casserole dish.
- Cook the sausage in a skillet over medium heat, breaking it into small crumbles, until browned and fully cooked. Drain excess grease and let the sausage cool slightly.
- Whisk the eggs with the softened cream cheese until mostly smooth. A few small bits of cream cheese are fine.
- Stir in the cooked sausage and 1½ cups of the cheddar. Spread the mixture evenly in the prepared dish and sprinkle the remaining ½ cup cheddar over the top.
- Bake for 25–30 minutes, until the center is set and the top is browned around the edges.
- Let rest for 5–10 minutes, then cut into six portions and serve warm.