Keto Chayote Squash Hash Casserole Recipe
A warm, cheesy, and hearty keto casserole made with chayote squash instead of potatoes. Great for breakfast, meal prep, or even dinner. Low in carbs, full of flavor, and super easy to make.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast, lunch or Dinner
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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2 medium chayote squash, peeled and diced
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1/2 lb breakfast sausage
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1/2 onion, chopped
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1/2 bell pepper, chopped (optional)
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2 cloves garlic, minced
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4 large eggs
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1/2 cup heavy cream
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1 cup shredded cheddar cheese
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1/2 cup shredded mozzarella
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1/2 tsp paprika
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Salt and pepper to taste
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2 tbsp butter or ghee (for greasing)
Topping (Optional):
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2 tbsp crushed pork rinds or almond flour
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1/4 cup extra shredded cheese
Instructions
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Preheat oven to 375°F (190°C).
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Peel and dice chayote squash into small cubes.
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Cook sausage in a skillet over medium heat. Add onion, bell pepper, and garlic. Cook until soft.
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Add chayote to skillet and cook 7–10 minutes until slightly tender. Add paprika, salt, and pepper.
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In a bowl, whisk eggs and cream. Stir in half the cheddar and all the mozzarella.
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Grease a baking dish with butter. Pour in the hash mix. Add egg mixture and stir gently.
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Top with remaining cheese and optional pork rind crumbs.
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Bake for 30–35 minutes until golden and set. Let cool 10 minutes before slicing.
Notes
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Chayote can be slippery—peel carefully.
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Swap sausage for bacon, turkey, or beef if needed.
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Great for freezing in single portions.
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Add spinach, mushrooms, or jalapeño for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 Sugar: 2g Sodium: 520mg Fat: 26g Saturated Fat: 12g Unsaturated Fat: 12g Trans Fat: 0g Carbohydrates: 7g Fiber: 2g Protein: 17g Cholesterol: 180mg