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Name: Keto Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9
Cuisine: American
Ingredients: 12 ounces Sausage; 1 cup Frozen spinach; 1/4 cup Bell pepper chopped; 12 large Eggs; 1/2 cup Heavy cream; 1 1/2 cup Sharp Cheddar cheese Shredded; 1/4 teaspoon Garlic powder; 1/2 teaspoon Salt; 1/2 teaspoon Black pepper

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INGREDIENTS

12 ounces Sausage
1 cup Frozen spinach
1/4 cup Bell pepper ; chopped
12 large Eggs
1/2 cup Heavy cream
1 1/2 cup Sharp Cheddar cheese ; Shredded
1/4 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Black pepper

Servings

INSTRUCTIONS

1. Spray 9x13 casserole dish with non stick spray. Preheat oven to 350 degrees.

2. In a large skillet over medium heat, brown the sausage. Use a spatula to break up sausage into smaller pieces as it cooks. Spoon the browned sausage evenly into casserole dish. Set aside.

3. In skillet, sauté spinach and peppers until the vegetables are tender. About 5 minutes. Add the cooked vegetable mixture to the sausage in casserole dish. Stir together to distribute the vegetables evenly. Set aside.

4. In medium size bowl, whisk together the eggs, heavy cream, and 1 cup of shredded cheese. Season with garlic powder, black pepper and salt.

5. Pour egg mixture evenly over sausage and vegetable mixture. Stir to combine. Sprinkle with remaining 1/3 cup of shredded cheese.

6. Bake for 30 - 40 minutes or until eggs are set and edges start to brown. Allow to cool at least 10 minutes before serving.

NOTES

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Keto Breakfast Casserole

12 ounces Sausage
1 cup Frozen spinach
1/4 cup Bell pepper chopped
12 large Eggs
1/2 cup Heavy cream
1 1/2 cup Sharp Cheddar cheese Shredded
1/4 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Black pepper

1.  Spray 9x13 casserole dish with non stick spray.  Preheat oven to 350 degrees.
2.  In a large skillet over medium heat, brown the sausage.  Use a spatula to break up sausage into smaller pieces as it cooks.  Spoon the browned sausage evenly into casserole dish.  Set aside.
3.  In skillet, sauté spinach and peppers until the vegetables are tender.  About 5 minutes.  Add the cooked vegetable mixture to the sausage in casserole dish.  Stir together to distribute the vegetables evenly.  Set aside.
4.  In medium size bowl, whisk together the eggs, heavy cream, and 1 cup of shredded cheese.  Season with garlic powder, black pepper and salt.
5.  Pour egg mixture evenly over sausage and vegetable mixture.  Stir to combine.  Sprinkle with remaining 1/3 cup of shredded cheese.
6.  Bake for 30 - 40 minutes or until eggs are set and edges start to brown.  Allow to cool at least 10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 9 Servings

Calories: 423
Calories from Fat: 298 (70%)

Amt Per Serving		% DV

	Total Fat 33.1g	44 %
	Saturated Fat 13.6g	68 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 3.5g
Cholesterol 623.4mg		192 %
Sodium 579.2mg		20 %
Potassium 367.3mg		10 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1.9g
Protein 28.8g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 423

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