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
KETO EGG CASSEROLE
Whether you are looking for something for your holiday table or weekend meal prep, this Keot Breakfast Casserole is always a hit.
Provided by Wendy Polisi
Categories Breakfast
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 496.72 kcal, Carbohydrate 2.09 g, Protein 27.02 g, Fat 41.88 g, SaturatedFat 20.48 g, Cholesterol 353.74 mg, Sodium 908.67 mg, Sugar 0.9 g, ServingSize 1 serving
KETO EGG BAKE WITH CREAM CHEESE
Steps:
- Preheat oven to 350.
- Put the egg mixture ingredients in a blender and blend until smooth.
- Spray a baking dish with cooking spray. Put the toppings of your choice in the baking dish: meat or vegetables on the bottom, then sprinkle on the cheese, finally sprinkle on seasonings. Pour the egg over the fillings.
- Bake for 30 min or until the easy egg bake isn't jiggly and the edges are golden brown.
Nutrition Facts : Calories 160 kcal, Carbohydrate 1 g, Protein 7 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 195 mg, Sodium 153 mg, Sugar 1 g, ServingSize 1 piece
KETO BAKED EGGS FLORENTINE
Up your brunch game with this decadent baked egg dish, which feels all the more indulgent because everyone at the table gets their own personal ramekin.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of salted water to a boil. Fill a large bowl with ice and water.
- Add the spinach to the boiling water, stir to wilt for a few seconds and use a slotted spoon to transfer the spinach to the ice water bath. Drain the water from the spinach and transfer to a clean kitchen towel, twisting to wring out all the moisture. Separate the clumps as much as possible and set aside.
- Preheat the oven to 400 degrees F.
- Place a medium skillet over medium-high heat and add the butter. When the butter has melted, add the shallots and cook, stirring, until soft and browned slightly, about 2 minutes. Add the garlic and ham and cook 1 minute more. Add the cream and whisk in the mustard, nutmeg, a pinch of salt and a few grinds of pepper. Bring to a simmer, then whisk in the Parmesan. Simmer until thickened slightly, 2 to 3 minutes, then stir in the spinach and turn off the heat.
- Put four 8-ounce ramekins on a baking sheet and divide the cream sauce among them. Use a spoon to push some of the filling to the edges and make some room in the middle. Crack an egg into the center of each ramekin and sprinkle the top of each egg with salt and pepper. Top each ramekin with 1 tablespoon shredded mozzarella.
- Bake until the yolks are cooked to your desired doneness and the tops are bubbling and starting to brown, 15 to 20 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 490, Fat 45 grams, SaturatedFat 26 grams, Cholesterol 340 milligrams, Sodium 600 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 16 grams, Sugar 4 grams
REBEKAH'S KETO EGG CASSEROLE
Egg casserole can easily be made with any breakfast meat and made ahead for an easy meal.
Provided by Rebekah Ramos
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 2.2 g, Cholesterol 355.2 mg, Fat 31.4 g, Fiber 0.1 g, Protein 21 g, SaturatedFat 15.5 g, Sodium 559.2 mg, Sugar 0.8 g
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
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- Add the olive oil to a pan over medium heat. Once the oil has heated, add the onion, garlic, and spinach and cook for 5 minutes until the spinach has reduced. Set aside.
- In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper. Stir in the shredded mozzarella and feta cheese. Leave aside some of the cheese to sprinkle on top.
- Add the cooked spinach and egg mixture to the casserole dish and mix well. Sprinkle over the rest of the cheese.
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