Low Carb Breakfast Casserole Food

LOW CARB SAUSAGE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 450 and coat 9×9″ baking dish with nonstick cooking spray.
• To a large pan over medium-high heat, add sausage and break apart with a wooden spoon. Cook sausage until browned, about 5 minutes. Remove pan from heat and discard of grease. Transfer browned sausage to a prepared baking dish and set aside.
• To a mixing bowl, add eggs, shredded cheddar, shredded mozzarella, heavy cream, salt, pepper and, using an electric mixer, mix until well-combined. Pour atop browned sausage in baking dish.
• Transfer baking dish to middle oven rack and bake until edges of casserole are golden brown and bubbling, about 25-30 minutes.
• Remove baking dish from oven and allow casserole to cool slightly before cutting and serving with sprinkle of chopped fresh chives.

HEALTHY KETO LOW CARB BREAKFAST CASSEROLE RECIPE WITH SAUSAGE AND CHEESE - GLUTEN FREE

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.

LOW CARB BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350.
• spray 9x13 pan with non-stick cooking spray.
• Brown sausage and drain excess grease.
• Press sausage into bottom of pan.
• Break cream cheese into pieces and evenly distribute on top of sausage.
• Sprinkle with onions and peppers.
• Our eggs over the sausage mixture.
• add shredded cheese to the top.
• Bake for 25 minutes or until eggs are just set.
• Allow to cool for about 5 minutes before cutting.

EASY KETO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust: In a large microwave safe bowl combine the mozzarella cheese and cream cheese. Heat in 30 second increments until cheese is completely melted.
• Stir the cheese so they are combined.
• In a second smaller bowl combine the almond flour and baking powder. Mix the almond flour with the the melted cheeses.
• When the almond flour and cheese are nearly combined add in a beaten egg white and stir well
• Using your hands work the dough to make sure the egg white is completely worked into the dough (no streaks of egg whites visible)
• Lay the dough on a silicone baking sheet. Place a second silicone baking sheet on top and spread the dough into a thin rectangle. Place the dough in a lightly greased 9x13 casserole dish.
• To make the filling: Combine the cooked breafast sausage and cream cheese until completely combined. Spread the sausage mixture over the crust.
• Top with soft scrambled eggs and shredded cheddar cheese.
• Bake 20-25 minutes.

LOW CARB BREAKFAST CASSEROLE

Steps:

• Start by preheating your oven to 400 degrees F and greasing a 7x11 baking dish.
• Combine the butter, cream cheese and mozzarella cheese in a large microwave-safe bowl. Microwave for 1-minute intervals, stirring in between each interval until it's all melted. The cheeses will combine easily, but the butter may be stubborn - don't worry, it will all mix together when you add in the rest of the ingredients.
• Once the cheese is melted, add in the almond flour, baking powder, and 1 egg.
• Using your hands or a stand mixer with a dough hook attachment - stir the dough until it becomes uniform.
• Once the dough has come together, spread it into the bottom of greased a 7x11 baking dish. You can also use a 9x11 dish, but you will have to work a little harder to get it spread out enough and I am all about making things easier!
• Pop it in the oven for about 10-15 minutes, until golden brown. Remove from the oven and decrease your oven temp to 350 degrees F.
• While it's baking, add a dash of salt to your zucchini, allow it to sit for about 5 minutes - then squeeze it to remove excess water.
• Top the "bread" layer with the cooked and crumbled sausage, the shredded zucchini and cheddar cheese.
• In a separate bowl, crack your 6 remaining eggs and whisk them well. *If you are prepping this ahead of time - then this is where you will be stopping. Simply cover the bowl of eggs and the casserole dish and refrigerate until you are ready to cook it*
• Pour the eggs over the sausage, cheese and zucchini mixture and place it all in the oven. Loosely cover with aluminum foil and bake for about 20 minutes, then remove foil and bake an additional 10 minutes or until the eggs are set.