The Keto Pancake Sandwich is one of the most popular recipes on the website. Everyone so far that’s tried it has absolutely loved it! The only downside to it is that it takes a little while to prepare and make. Today, I wanted to bring all of the flavors of that exact breakfast and bring it to you in the form of a quick, easy, and simple way to prepare. A fun & easy breakfast casserole that has all the flavors of a Sausage McGriddle® sandwich, with the ease of a one dish casserole.
I know many of you guys are not morning people, having to leave for work or school when it’s still dark out. This is yet another awesome meal that can be made ahead of time – grab and go straight out of the fridge right before you leave. It can be enjoyed both hot or cold, but I definitely prefer it cold. On top of that, it’s even an awesome dinner on the go! Who doesn’t love breakfast for dinner?
Yields 8 servings of Low Carb Mock McGriddle Casserole
The Preparation
- 16 ounces breakfast sausage
- 1 cup almond flour
- 1/4 cup flaxseed meal
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried sage
- salt and pepper, to taste
- 10 large egg
- 6 tablespoons low-carb maple syrup
- 4 tablespoons butter, melted
- 4 ounces cheddar cheese, shredded
The Execution
1. Pre-heat oven to 350F. Put a pan on the stove over medium heat, then add the breakfast sausage. As it cooks, break up with a wooden spoon and continue to cook until browned.
2. In a separate bowl, measure out all dry ingredients, then add the wet ingredients. Only add 4 tbsp. of the Walden Farm’s Syrup, as we’ll be using the other 2 tbsp. to top everything off. Mix together well.
3. Add in the cheese to the mixture and continue mixing again.
4. Once the sausage is browned and somewhat crispy, add everything (including excess fat) into the mixture for the casserole. Mix together well again.
5. Line a 9×9 casserole dish with parchment paper and then pour the casserole mixture into the dish. Use 2 tbsp. Walden Farm’s Syrup drizzled over the top for extra maple flavor. You can use practically any larger casserole dish you’d like too (as it’s rather thick). Just reduce the cooking time slightly if you are using a larger dish.
6. Place in the oven and bake for 45-55 minutes. You want the inside to be completely cooked through.
7. Once done, remove from the oven and let cool. Remove the casserole by holding on to the edges of the parchment paper and lifting out.
8. Slice and serve. Feel free to drizzle a little bit more syrup over each one, or serve with a little bit of Reduced Sugar Ketchup. Enjoy!
This makes a total of 8 servings of Low-Carb Mock McGriddle Casserole. Each serving comes out to be 481 calories, 40.2g fats, 3.3g net carbs, and 25.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce breakfast sausage | 1474 | 123.6 | 6.4 | 0 | 6.4 | 84.1 |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1/4 cup flaxseed meal | 139 | 10.9 | 7.5 | 7 | 0.5 | 4.7 |
| 1/2 teaspoon onion powder | 4 | 0 | 0.9 | 0.2 | 0.8 | 0.1 |
| 1/2 teaspoon garlic powder | 5 | 0 | 1.2 | 0.1 | 1 | 0.3 |
| 1/4 teaspoon dried sage | 1 | 0 | 0.1 | 0.1 | 0 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 10 large egg | 787 | 52.3 | 4 | 0 | 4 | 69.1 |
| 6 tablespoon low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 4 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 4 ounce cheddar cheese | 458 | 37.8 | 3.5 | 0 | 3.5 | 25.9 |
| Totals | 3923 | 326.7 | 48.3 | 22 | 26.3 | 208.1 |
| Per Serving (/8) | 490 | 40.8 | 6 | 2.7 | 3.3 | 26 |
Low-Carb Mock McGriddle Casserole
Ingredients
- 16 ounce breakfast sausage
- 1 cup almond flour
- ¼ cup flaxseed meal
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried sage
- salt and pepper to taste
- 10 large egg
- 6 tablespoon low-carb maple syrup
- 4 tablespoon butter melted
- 4 ounce cheddar cheese shredded
Instructions
- Preheat oven to 350F. Heat a pan over medium heat and add the breakfast sausage. Cook until browned, breaking it up with a wooden spoon.
- In a separate bowl, measure out and combine the dry ingredients. Whisk in the wet ingredients using only two-thirds of the maple syrup, as the rest will be used later for topping.
- Add in the cheese and mix again.
- Once the sausage is browned and somewhat crispy, add it to the casserole mixture (including any excess fat). Mix together well.
- Line a casserole dish with parchment paper and then pour the casserole mixture into the dish. Drizzle the remaining maple syrup on top for extra maple flavor.
- Place in the oven and bake for 45–55 minutes, depending on the size of the casserole dish. The inside should be completely cooked through.
- Once done, remove from the oven and let cool. Lift the casserole out using the edges of the parchment paper.
- Slice and serve. If you like, you can drizzle a little more syrup on top. Enjoy!
This sounds good–I might make this in cupcake pans, so Hubby can eat one during his morning commute. It even fits in with his insulinogenic ratio needs (as do most of your creations!). Are leftovers freezable?
Glad to hear it! There’s quite a lot of “dough” when you make it, so maybe regular muffins would be a better alternative. It should easily make 12 muffins (probably more if you have a second pan or silicone cups).
Leftovers are freezable if it acts like other muffins I have, though usually they come out a tad soggyish when you re-heat. If your husband can do the same breakfast all week, you could just store in a tupperware in the fridge and be fine 🙂
Thank you so much, Craig! I saw this on your Instagram and I was salivating to make and eat this. Thank you for the website and the recipes.
If I omit the flaxseed meal, should I increase the almond flour or eggs and if so, how much. Thanks.
Do you have anything else that’s rather absorptive? Flaxseed is quite a bit more absorptive than almond flour. You may need to cut an egg out if you were to replace it all with almond flour. If you have psyllium husk, you can use 2 tbsp. psyllium and 2 tbsp. almond flour in place of the flax.
Maybe a small amount of coconut flour?
Should I melt the butter before adding it into the mix?
That’s what I did, yes. You can just add it in with the sausage when you’re ready to add the sausage into the “dough”. It’ll melt very quickly!
Perfect! I ended up just softening it in the microwave then mixing it in with the other wet ingredients. Next time I’ll throw it in with the sausage. Thanks for the recipe, it is absolutely DELICIOUS!
can I use minced beef instead as I cannot find Breakfast Sausage in my local stores (Tesco, Asda etc) and what about of beef would I need?
You can, though I’d use ground pork if you can find it. If you’re going to use mince, try a 70/30 blend if you can find it.
am new to this but can you please tell me what you mean by 70/30
Just made this and it’s great. I halved all the ingredients and used coconut flour (2Tbsp) since I didn’t have almond – it came out perfect. Thanks Craig.
Awesome to hear – and so glad you liked it!
hey! loving your recipes 🙂 wanted to know if i could substitute walden farms maple syrup with stevia powder? maybe a tbsp mixed with a little water? where i stay i dont get walden farms products 🙁
You could replace the syrup with half the measurement of heavy cream + stevia powder. If you have maple flavoring, you could use that also. It may be worth looking into the maple syrup recipe I have on the website and using that instead.
I just made the recipe without the maple and it’s pretty awesome! I can’t compare, but I don’t think you need to worry about it. Especially if you’ll be adding low sugar ketchup.
Sorry for the late reply, but I’m really glad to hear you liked it!
My hubby made this on Monday night for us to have for breakfast all week. It is fantastic! Really hit the spot with the sweet/salty and kept me full for a good 6 hours. We were starting to get tired of eggs in other forms.
I made your casserole for the first time this morning, substituting diced onion for the onion powder and got rave reviews from my wife and daughter. This is a fantastic substitute for a grits casserole!
Glad to hear it – and diced onion sounds awesome, too!
I just made this to meal prep for the rest of the week… I HAD to try it, and specifically didn’t eat lunch so I could… Let me just say YUM!!! I can’t wait to eat this for breakfast this week! I didn’t have all 10 eggs, but I used the 7 I did have and it came out perfectly! Thank you for all you do!
OMG!! This is freaking awesome. Having a piece hot out of the oven. So many good recipes to find here. Really helping me stay focused on loosing weight. Thanks!!
Glad to hear it Kerry – and thanks so much!
Made it again today. It’s even better with TWO pounds of sausage!
I really like the flavor that the pork rinds added to the pancakes in your pancake sandwich recipe. Can I substitue pork rinds for the flax meal because I don’t really like the flavor of flax? Thanks!
Loved it, thank you guys…I replaced the sausage with fresh ground lamb! I thawed the lamb with crisply sautéed onions,garlic and parsley and also I added a teaspoon of fennel seeds and 2 tblsp of freshly crushed black peppercorns rest the same. Yummmmy breakfast
Sounds absolutely delicious!
Hey Craig!
First I must say THANKS for all the great recipes. It’s a huge help when transitioning to this lifestyle.
Quick question, can this made without the syrup? Having a difficult time locating it and don’t want to wait for onine order since I have all the other ingredients.
Thanks for any tips!
Sorry for the late reply here! Thanks so much 🙂
Yes, you can do this recipe with no syrup. Just replace with anything you want in equal parts liquid. Heavy cream, coconut milk, or a little extract and water (use a tiny bit less water).
I use maple flavoring.
This is the second dish I made from the bfast recipes – I like suddenly know how to cook!
This is great. I will make an adjustment and go for shorter cooking time as 50 min may have dried it a bit but even still, it was great!
Sounds good, I prefer mine a little on the overcooked side as I prefer it cold (they tend to taste better like this cold, to me). Let me know how it goes!
Old Housewife update:
I now make this as a casserole (instead of Hubby commute muffins), and have found that depending on what I add to the basic batter, Hubby and I get different BG reactions. For example: The one I made just a few days ago with chorizo, goat cheese, and frozen kale (maple flavoring instead of syrup) didn’t move my blood sugar a jot–fasting was 87, and stayed at 87 for the whole two hours after eating it. Hubby, OTOH, spiked hard (I think he may have trouble with goat cheese).
When I add any ground pork meat (chorizo, sausage, shredded pork shoulder, chopped bacon, etc., with fat included into the casserole) or ground lamb + drippings, along with the frozen kale, or finely chopped celery mixed with pico de gallo, maple flavoring, and NO cheese, but Thanksgiving spices instead, we both do well–minimal rise and a fall back to fasting numbers. We eat this casserole as part of our weekly meal lineup.
My round casserole dish (Pyrex 1.5 qt.) makes 8 nice, deep pieces when cut (at 2 per freezer bag, we have quick meals for 4 nights), and I have also found that the casserole works just fine when I reduce the eggs to 6, and bake the dish uncovered for 40 mins.–it turns out more cake-like (softer texture) than before with all 10 eggs.
One of these days, I’m going to experiment with pouring the batter into a bread pan and making slices of the casserole instead of the wedges–if this works better on our BG numbers, then a casserole that once served 8 can now serve more…10? 12? More for the freezer, and less cooking in this hot, humid weather!
Put the batter into mini muffin pans? Breakfast for school-heading kids. This recipe is so versatile! Thank you for your recipe efforts. 🙂
I always enjoy reading the comments from you – they’re always so insightful and full of feedback 🙂
Very interesting results regarding the BG. I wonder what’s affecting that – did you guys end up finding it was goat cheese? It’s a low lactose cheese, so that surprises me.
The eggs will definitely make it more cake-like. I enjoyed the frittata density in there because it makes it feel like I’m eating a more satisfying/dense meal. Glad you found what worked for you! Making it into bread should work well too – I have sliced frittata many times in half and made “sandwiches”.
Hope you keep on using the batter base!
Started following Keto this week and found your site. I made this dish to spice up breakfast – I think I’m in love!! The dish was fabulous. I can’t wait to try it cold as you suggest!
Glad to hear you like it – hope you loved it cold!
I decided to make this, as I was trying to find a healthy quick alternative for my kids to eat before school. One of my teenage sons loves this and will eat it everyday. I just cut it up and wrap each piece in Saran Wrap so he can get it out, unwrap it, and warm it up. These single servings also freeze nicely if I want to make several ahead of time. He’s favaorite is your maple sausage version but for variety I also make a ‘pizza’ version he likes almost as much with green onions, Italian herbs, ground beef, cubed mozzarella, and sun dried tomatoes added. Nice! Thanks!
Where is the butter used?
Hi Tonya, it’s added in with the wet ingredients. I updated the ingredient list so that it shows that the butter should be melted. Sorry about that!
This is amazing! It really does taste like a McGriddle! Thank you for this recipe! It will surely go into our regular rotation.
That’s so great to hear!
I have to admit that I’ve never had a McGriddle, but I made this for the first time a little over a week ago an my family has requested it twice since then. I’ve even serve it at a brunch and everybody loved it. Thanks for posting.
My family loves this too! I’m so glad to hear that yours enjoyed it. 🙂
Not sure what recipe you people made but this has no resemblance of a mcgriddle not even sweet or able to taste maple syrup
Have you tried the sandwich version? You might like that better. I think the maple syrup flavor is stronger in that.
https://www.ruled.me/low-ca…
Almost needs brown sugar or regular sugar added to the mix
Ah, that would probably be delicious – but would mess up the carbs for sure. 🙂
I made this for breakfast this morning. It was good. I used a 9×9 silicone dish so I didnt worry about the parchment paper. Nothing beats the pancake sandwich. Lol! I wonder if the “bread” to that can be made ahead of time in the oven. Muffin top pans perhaps? Hmmmm. 🤔
That might work! If you have some free time I think you could cook a big batch of them in the pan and freeze too.
This was so delicious. I’ve said it before, but it deserves repetition–everything I’ve made from this site is delicious. I’m purchasing the cookbooks now because I’m hooked. I was amazed by the pancake sandwich but that was just one serving. This casserole gives me 8 servings to just grab breakfast and go. Fantastic. Thanks again.
Thank you! I’m so glad you are enjoying the food. 🙂
if you don’t have almond flour, could you use only coconut flour?
It’s not extremely simple to replace flours from 1 to the other. It’s possible, but may lead to a different taste or texture than what was originally anticipated in the recipe. Feel free to check over our flour substitution post here: https://www.ruled.me/keto-flour-substitutions/
I confess, I haven’t had a McGriddle nor made the sandwiches but I did need a grab & go breakfast option and WOW- This is such a delightful, filling breakfast! I have secretly always loved syrup with bacon/sausage, and the sweet/savory balance in this is phenomenal!
I’m so glad to hear it! I don’t think you have to have had a McGriddle to enjoy this one and you definitely show that. Really happy you enjoyed it 😀