This is a keto-friendly recipe that is very versatile. After posting some pics of my casserole on Facebook, a bunch of people have asked me for my recipe, so I just typed this up for y'all! Serve with red taco sauce on the side.


Recipe Summary test

20 mins
45 mins
1 hr 5 mins
1 9x13-inch casserole


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place sausage links in a skillet and cover with cold water. Cook over medium-high heat just until water reaches a gentle simmer, 6 to 8 minutes. Remove sausages to a plate, drain the skillet, and add 1 tablespoon oil. Heat oil over medium-high heat. Add sausages and cook until browned on all sides, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages, allow to cool, and slice into 1/2-inch slices. Transfer to a large bowl.

  • Heat remaining 2 tablespoons olive oil in the skillet over medium heat. Add celery and onion and cook until onion is soft and translucent, about 5 minutes. Transfer to the bowl with the sausage. Add diced tomatoes, eggs, spinach, parsley, bouillon, garlic salt seasoning, black pepper, crushed pepper, and all-purpose seasoning. Mix until combined and transfer to a 9x13-inch glass baking dish. Sprinkle Cheddar cheese generously over the top.

  • Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole for an additional 5 minutes until cheese is crispy.

Editor's Note:

Nutrition data for this recipe includes the full amount of seasoning mix. The actual amount of seasoning consumed will vary.

Nutrition Facts

252 calories; protein 13.8g; carbohydrates 6g; fat 19.1g; cholesterol 130.7mg; sodium 838.5mg. Full Nutrition