These low carb 3-ingredient sausage Crestview bakes are the kind of practical, potluck-style casserole that feels right at home in a Midwestern kitchen. With browned sausage, eggs, and mozzarella baked into tidy squares, the result is hearty, simple, and surprisingly satisfying for something made with so few ingredients. It has the spirit of those old neighborhood casseroles that showed up in foil pans and disappeared fast, and it still works beautifully today for brunch, meal prep, or an easy weeknight supper.
Serve these squares warm with a crisp green salad, sliced tomatoes, or steamed green beans to keep the meal light and low carb. For breakfast or brunch, they pair nicely with avocado, fresh fruit for those not counting carbs too closely, or a spoonful of salsa or hot sauce on the side. If you're bringing them to a gathering, cut them into smaller pieces and offer toothpicks for an easy appetizer-style tray.
Low Carb 3-Ingredient Sausage Crestview Bakes
Servings: 6
Ingredients
1 pound bulk breakfast sausage
6 large eggs
2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 375°F and lightly grease an 8-inch square ceramic baking dish or a small casserole dish.
2. Cook the sausage in a large skillet over medium heat, breaking it up with a spoon, until fully browned and no pink remains. Drain off excess grease if needed.
3. In a medium bowl, beat the eggs until well combined, then stir in the cooked sausage and shredded mozzarella.
4. Spread the mixture evenly in the prepared baking dish and bake for 25 to 30 minutes, until the center is set and the top is golden brown around the edges.
5. Let the bake rest for 5 to 10 minutes before slicing into squares and serving.
Variations & Tips
Use Italian sausage: Swap breakfast sausage for mild or hot Italian sausage if you want a more savory, dinner-style flavor. If the sausage is especially salty or highly seasoned, taste a small cooked piece before baking to know what flavor profile to expect.
Cheese change: Mozzarella gives the bake a mild flavor and good melt, but cheddar, provolone, or Monterey Jack also work well. A sharper cheese will make the finished squares taste a bit richer and more pronounced.
Make-ahead tip: Brown the sausage ahead of time and refrigerate it, then mix and bake the casserole the next day. This is especially handy for brunches or when you want quick breakfast squares ready for the week.
Texture tip: For clean slices, let the casserole cool slightly before cutting. If you serve it straight from the oven, it will be softer and more spoonable, but still delicious.
Pan size note: An 8-inch square dish gives you thicker squares, while a slightly larger small baking dish will produce a thinner bake that cooks a little faster. Start checking for doneness a few minutes early if using a wider dish.