Make Ahead Keto Breakfast Bowls Recipe

I love starting my day with a twist on traditional morning fare. This Easy Make Ahead Keto Breakfast combines roasted cauliflower with savory sausage, eggs, and melted cheddar for a hearty, fulfilling meal. It brings a simple, delicious balance that excites the palate while offering a low carb alternative for your busy mornings.

I’ve recently discovered a game-changing recipe and thought I’d share it with you. It’s my make ahead keto breakfast bowls featuring a mix of hearty sausage, eggs, and cheese layered over a bed of roasted cauliflower.

Trust me, nothing beats the convenience of waking up to a nourishing, low carb meal that’s ready to go while you prepare for your day. I start off by roasting cauliflower florets in olive oil with salt and freshly ground pepper until they’re lightly browned.

Then I add my fav breakfast sausage, along with beaten eggs mixed with heavy cream, to create a delicious scramble. Topped off with shredded cheddar cheese and, if you’re into it, a handful of chopped chives, every bite brings a rich combination of flavors without the hassle of waiting.

This recipe is a must try for anyone who loves a quick keto breakfast that was made ahead to suit a busy schedule.

Why I Like this Recipe

I really love this recipe because it gives me a cool mix of flavors that make each bite interesting. The roasted cauliflower adds a great crunch and a slightly nutty taste, and when it’s paired with the savory sausage, eggs, and melted cheddar its like a flavor explosion in my mouth.

I also like that its super easy to prep and make ahead of time which is a lifesaver on busy mornings. Even when I’m rushing out the door, knowing I have a healthy, keto-friendly breakfast waiting for me makes my day a whole lot smoother.

And honestly, I enjoy how simple the recipe is; sometimes the best meals are the ones that dont require too much fuss in the kitchen. Overall, it leaves me feeling satisfied and ready to take on the day, which is just what I need.

Ingredients

• Cauliflower: Crunchy, low carb veggie that gives fibre and lots of nutrients.
• Olive oil: A healthy fat that helps cook food and adds smooth flavor.
• Breakfast sausage: Protein-packed and hearty meat that makes the dish super savory.
• Eggs: Versatile protein source that binds ingredients together and boosts richness.
• Heavy cream: Adds a velvety texture and a bit extra fat for creaminess.
• Shredded cheddar cheese: Melts nicely and brings a strong cheesy flavor.
• Chives: Optional herb for a fresh, mild zing and a pop of color.

Ingredient Quantities

• 1 large head cauliflower (about 4 cups of florets)
• 2 tbsp olive oil
• Salt to taste
• Freshly ground pepper to taste
• 1 lb breakfast sausage (pork or your fav kind)
• 8 large eggs
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• Optional: a handful of chopped chives for garnish

How to Make this

1. Preheat your oven to 400°F and break the cauliflower into florets until you have about 4 cups; toss them in 2 tablespoons olive oil with salt and pepper.

2. Spread the cauliflower evenly on a baking sheet and roast in the oven for about 20 minutes until they get tender and a little brown.

3. While the cauliflower is roasting, heat a skillet over medium heat and add 1 lb of your preferred breakfast sausage; cook it until it’s nicely browned and crumbled.

4. In a bowl, whisk together 8 large eggs and 1/2 cup heavy cream with a pinch of salt and pepper.

5. Once the sausage is done, remove it from the heat and set aside slightly.

6. Lower the oven temperature to 375°F and grease a baking dish or muffin tin for easier clean-up.

7. Layer the roasted cauliflower evenly in your baking dish or in each muffin cup if using a tin.

8. Evenly distribute the cooked sausage over the cauliflower layer.

9. Pour the egg and cream mixture over the sausage and cauliflower making sure it’s spread out well, then sprinkle 1 cup shredded cheddar cheese on top.

10. Bake in the oven for about 15 to 20 minutes until the egg mixture is fully set, then remove and let cool a bit; if you want, garnish with a handful of chopped chives before serving.

Equipment Needed

1. Oven – to preheat and bake the dish at the required temperatures
2. Baking sheet – for roasting the cauliflower evenly
3. Knife – to break the cauliflower into florets
4. Cutting board – for chopping the cauliflower safely
5. Large skillet – to brown and crumble the breakfast sausage
6. Mixing bowl – to combine the eggs and heavy cream
7. Whisk – to beat the egg mixture until smooth
8. Baking dish or muffin tin – to layer the cauliflower, sausage, and egg mixture
9. Measuring cups and spoons – to accurately measure olive oil, heavy cream, and seasonings
10. Spatula – to stir the sausage and help transfer ingredients between utensils

FAQ

Make Ahead Keto Breakfast Bowls Recipe Substitutions and Variations

• If you’re not into cauliflower, you can swap it for equal amounts of broccoli florets or even chopped zucchini for a low-carb twist
• Instead of olive oil, try using avocado oil since it has a similar flavor but a higher smoke point
• If pork sausage isn’t your thing, ground turkey or chicken sausage makes a great alternative
• Heavy cream can be replaced with full-fat coconut milk if you want a dairy-free option without losing too much creaminess
• Don’t have cheddar cheese? Use pepper jack or mozzarella instead for a slightly different flavor profile

Pro Tips

1. Try letting your cauliflower sit out for 5 minutes before roasting so it warms up a bit, that helps it roast more evenly so you get a good char on some pieces.
2. When cooking the sausage, be sure to break it up into small bits and let it cool for a minute before combining with the eggs. This makes sure the leftover heat doesn’t cook the eggs too quickly and create a rubbery texture.
3. Whisk the eggs and cream really well until there are no obvious streaks, it might seem extra work but it helps the mixture set evenly which makes every bite smooth and tasty.