CHEESY KETO BREAKFAST BAKE
This kale and cheese-studded breakfast bake is as delicious when warm as it is when room temperature. Choose a high-quality fresh sausage with some spices as a shortcut flavor booster.
Provided by norasingley
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Grease a 9" deep dish pie plate with butter and set aside.
- Melt butter in a large skillet over medium high. When foaming subsides, add onion and sausage, season with salt and pepper, and saute, breaking up sausage with a spoon, until onion is translucent and sausage begins to brown, about 7 minutes.
- Add kale and chicken stock or water and cook, stirring to deglaze the bottom of pan, until liquid is nearly evaporated kale is wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk to combine eggs and cream. Season lightly with salt and pepper and add thyme and reserved sausage mixture. Transfer to prepared pie plate. Distribute cheese and tomatoes over the top and transfer to oven. Bake until puffed and lightly golden, about 25-30 minutes.
- Remove from oven and let cool slightly before cutting into pieces and serving.
Nutrition Facts : Calories 577.4, Fat 46.1, SaturatedFat 20, Cholesterol 461, Sodium 954.5, Carbohydrate 11.9, Fiber 1.9, Sugar 2.7, Protein 29.3
HEALTHY KETO LOW CARB BREAKFAST CASSEROLE RECIPE WITH SAUSAGE AND CHEESE - GLUTEN FREE
A gluten-free low carb breakfast casserole recipe with sausage and cheese - just 6 ingredients! This keto sausage, egg and cheese casserole without bread is easy to customize with vegetables, too.
Provided by Maya | Wholesome Yum
Categories Breakfast Main Course
Time 45m
Number Of Ingredients 9
Steps:
- In a greased skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
- Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned.
- Meanwhile, preheat the oven to 375 degrees F.
- If using broccoli (or other veggies), blanch them in boiling water for about 5-7 minutes, until crisp tender. Then plunge into an ice bath to stop cooking, drain and pat dry.
- In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper.
- Grease the bottom of a glass or ceramic 8x8 in (20x20 cm) or 9x9 in (23x23 cm) casserole dish (I use this one). Arrange the crumbled sausage evenly at the bottom of the casserole dish. (If you want to add any pre-cooked vegetables to your casserole, mix them with the sausage at this step.)
- Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
- Bake for approximately 30 minutes, until the eggs are set and cheese is melted.
Nutrition Facts : Calories 281 kcal, Carbohydrate 1 g, Protein 17 g, Fat 23 g, Fiber 0.1 g, ServingSize 1 serving
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