Sausage Spinach Cheese Potato Low Carb Breakfast Squares Food

KETO BREAKFAST CASSEROLE WITH SAUSAGE AND CHEESE

Steps:

• Preheat your oven to 400 degrees F. Lightly grease a square 9-inch pan.
• In a large bowl, whisk the eggs with the heavy cream, salt, pepper, garlic powder, and red pepper flakes. Use a rubber spatula to mix in ½ cup of the shredded cheddar. Set aside.
• Heat a large 12-inch nonstick skillet over medium-high heat. There's no need to add oil. Add the sausage and cook, stirring and breaking it up, until browned, 5-7 minutes.
• Turn the heat off and mix in the spinach leaves (you can leave them whole), just until they are very slightly wilted from the pan's residual heat.
• Transfer the sausage-spinach mixture to the prepared baking dish, spreading it evenly on the bottom.
• Give the eggs another mix, and then pour them into the pan on top of the sausage mixture. If needed, you can gently stir the mixture inside the pan to more evenly spread out the sausage and spinach.
• Sprinkle the remaining ½ cup of cheese on top.
• Bake the casserole until the eggs are set and the cheese is golden brown. In my oven, this takes 25 minutes. Your first clue that it's ready will be the AMAZING smell that will fill your kitchen!
• Allow the casserole to rest for 10 minutes before cutting it into nine squares and serving.

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.

SPINACH CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 9 X 13 pan. Either melt butter in microwave and then pour into pan, or place baking pan with butter into oven for a minute or two; then remove from oven and tip the pan so that the butter coats evenly on bottom and sides.
• Beat eggs.
• Mix flour into beaten eggs.
• Stir in milk, salt and baking powder.
• Add cheese and spinach, mixing well.
• Add onion and seasonings, stirring thoroughly.
• Spread into baking pan and bake at 350 degrees for 35 minutes.
• Cool 30 minutes before serving.
• Cut 6 across and 9 down for the perfect sized finger-food appetizer.

KETO SPINACH SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking pan, and put in the oven to melt while preheating.
• Beat eggs in a medium bowl. Combine flour, baking powder, nutmeg, and salt in another bowl.
• Add flour mixture to the eggs alternating with the almond milk. Stir in spinach and Monterey Jack cheese. Pour into the melted butter in the baking pan.
• Bake in the preheated oven until set, 35 to 40 minutes.
• Remove from the oven and allow to cool for 45 minutes before cutting into 10 squares.

SAUSAGE, SPINACH, CHEESE & POTATO LOW CARB BREAKFAST SQUARES

Steps:

• smash the sausage and place in microwave dish and cook until just done; drain off the fat, break it up into chunks
• chop the potato into small cubes and microwave with a little water until just tender.
• Let the sausage and potato cubes cool while you whisk the eggs and add the other ingredients.
• add the sausage and potatoes
• Pour into one greased 9x13" or two 8x8" or into muffin pans and bake at 350 degrees until set. Time will vary depending on which baking pan(s) you choose. Serve hot or cool, cut into squares. Freeze once cool.

SPINACH, SAUSAGE AND CHEESE BAKE

Steps:

• Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in tomato sauce. Set mixture aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Spoon sausage mixture over spinach mixture and top with mozzarella cheese.
• Bake in preheated oven for 40 minutes.

LOW CARB SPINACH-CHEESE "BREAD"

Steps:

• Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps.
• Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray.
• Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well.
• Spread batter evenly into prepared baking pan.
• Bake about 20 minutes, or until dry and turning golden brown.
• Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces.
• I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker "bread" if desired.
• Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.

EXTREME LOW-FAT BUTTERMILK-BRAN BREAKFAST SQUARES

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch baking pan.
• In a small heat-proof bowl mix together the 1/2 cup All Bran cereal with boiling water; let stand until softened.
• In a large bowl mix/whisk egg (or egg substitute) buttermilk, sugar and applesauce; add in the softened bran/water mixture to the egg mixture.
• In a bowl mix together both flours, baking soda and salt; add to the wet mixture; mix only just until combined.
• Stir in the 1 cup Bran Buds or 100% Bran cereal with a wooden spoon.
• Transfer the mixture to prepared baking pan.
• Bake for 45-50 minutes or until the bars test done.

SAUSAGE, SPINACH & CHEESE CRESCENT BRAID - LOW FAT

Steps:

• Heat oven to 375°F
• In skillet, remove sausage from casings, mush down to little cubes, cook sausage over medium heat until entirely cooked, drain.
• In large bowl, mix spinach, parmesan cheese, onions and garlic.
• Add cooked sausage to mixture and stir.
• Unroll dough into 1 large rectangle on greased cooking dish.
• Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of sausage mixture. Fold strips of dough up over sausage mixture to meet in center; pinch to seal.
• Bake at 375°F for 18 to 24 minutes or until golden brown.
• Serve warm.

POTATO SQUARES

Steps:

• Peel 4 medium large potatoes and grate directly into 1 cup of milk in a well buttered 8 inch square baking pan.
• Grate a small onion into the milk and add 3 Tbsp chopped green pepper, grated cheddar cheese, salt and pepper to taste. Beat 3 eggs well and combine. Dot with 2 tsp of butter.
• Bake at 350 F for about 50 minutes to 1 hour or until the pudding is richly browned.
• Cut into squares to serve.