These low carb 4-ingredient sausage Montgomery bakes are the kind of simple supper-table favorite that reminds me of church basements, bowling banquets, and neighbors who never arrived empty-handed. Back in the late 1970s, a hot tray like this could disappear faster than the coffee could perk, and it is easy to see why. With just a handful of everyday ingredients, you get a rich, hearty bake with browned sausage, creamy eggs, and a blanket of melted cheddar that turns golden around the edges.
Serve these savory squares with a crisp green salad, sliced tomatoes, or a dish of buttered green beans for a well-rounded meal. They also fit right in on a brunch table with fresh fruit, or alongside a cup of tomato soup on a chilly evening. If you are feeding folks with bigger appetites, a side of roasted cauliflower or sautéed zucchini makes a fine partner.
Low Carb 4-Ingredient Sausage Montgomery Bakes
Servings: 8
Ingredients
1 pound bulk breakfast sausage
8 large eggs
1 cup cottage cheese
2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 350°F and lightly grease an 8-inch square baking dish or similar small casserole dish.
2. In a large skillet over medium heat, cook the sausage until fully browned, breaking it into small crumbles as it cooks. Drain off any excess grease.
3. In a mixing bowl, whisk the eggs, then stir in the cottage cheese, browned sausage, and 1 1/2 cups of the shredded cheddar until evenly combined.
4. Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
5. Bake for 30 to 35 minutes, until the center is set and the top is melted, bubbly, and golden around the edges. Let it rest for 5 to 10 minutes before cutting into squares and serving.
Variations & Tips
Add a little onion: If you do not mind stepping beyond four ingredients, a few spoonfuls of finely chopped onion cooked with the sausage bring a gentle sweetness and old-fashioned diner flavor.
Switch the cheese: Monterey Jack, Colby, or pepper Jack all work nicely here. A sharper cheese gives the bake a little more bite, while a milder one makes it extra family-friendly.
Make-ahead tip: You can brown the sausage a day ahead and keep it chilled in the refrigerator. When time is short, that one small bit of planning makes this casserole come together in a wink.
Use muffin cups: For individual portions, divide the mixture into a greased muffin tin and bake until set. They are handy for brunches, potlucks, or quick breakfasts through the week.
Don’t overbake: Pull the casserole out as soon as the center is set. The eggs will stay tenderer, and the cheese will keep that lovely soft melt instead of turning tough.