Keto Egg Casserole Food

KETO EGG CASSEROLE

Steps:

• Preheat the oven to 350° F. Spray a 9 x 9 casserole dish with cooking spray.
• Beat eggs in a large bowl. Add the cream, garlic powder, salt, and pepper and whisk to combine.
• Stir in the sausages and 1 cup of the cheese.
• Transfer to the prepared baking dish. Top with the remaining cheese.
• Cook for 35 to 45 minutes, until set.

5-INGREDIENT SAUSAGE AND EGG KETO BREAKFAST CASSEROLE (EASY RECIPE)

Steps:

• Preheat oven to 350°F.
• Heat the lightly greased skillet over medium heat.
• Add the breakfast sausage and cook, stirring until the sausage crumbles and is no longer pink.
• In a bowl whisk together the eggs, heavy cream, parsley, 1 cup shredded cheddar cheese, salt and black pepper.
• Arrange the cooked breakfast sausage in a lightly greased casserole dish.
• Pour the egg mixture evenly over the sausage.
• Sprinkle with remaining cheddar cheese.
• Bake in preheated oven for 35 to 40 minutes.
• Sprinkle with extra fresh parsley and serve.

REBEKAH'S KETO EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook sausage, breaking it apart with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Spread over the bottom of a 9x13-inch casserole dish.
• Mix eggs, Cheddar cheese, cream, onion, mustard, oregano, salt, and pepper together in a bowl. Pour mixture over the sausage.
• Bake in the preheated oven until firm and cooked through, 30 to 40 minutes.

KETO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Scatter the turnips, radishes and celeriac on a baking sheet. Melt the remaining 1 tablespoon butter and drizzle over the vegetables. Sprinkle with the cumin, 1 teaspoon salt and some pepper and toss to coat the vegetables.
• Roast, stirring once halfway through, until the vegetables are just tender and beginning to brown, about 12 minutes. Set aside to cool slightly. Reduce the oven temperature to 350 degrees F.
• Meanwhile, add the chorizo to a large skillet over medium heat and cook, using a wooden spoon to break up any chunks, until cooked through, about 5 minutes. Transfer the chorizo to the prepared baking dish with a slotted spoon and spread in an even layer, leaving the fat from the chorizo in the skillet.
• Return the skillet to medium heat. Add the onions and a pinch of salt and cook, scraping up any browned chorizo bits from the bottom of the skillet, until the onions begin to soften, about 3 minutes (see Cook's Note).
• Scatter the onions on top of the chorizo in the baking dish and sprinkle half of the Monterey Jack over the onions. Add the spinach in an even layer on top of the cheese, then distribute the roasted vegetables on top of the spinach.
• In a large bowl, whisk together the cream, eggs, 1 teaspoon salt and several grinds of pepper. Pour the egg mixture over top of everything in the baking dish. Top with the remaining cheese.
• Bake until set in the center, 35 to 40 minutes. Let cool for 10 minutes. Top with sour cream before serving.