Ingredients:
- 1 lb ground breakfast sausage (can use pork, turkey, or chicken sausage)
- 8 large eggs
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup diced onion (optional)
- 1 cup spinach or kale (optional, for added veggies)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon dried oregano (optional)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish or line with parchment paper for easy cleanup.
- Cook the sausage: In a large skillet, cook the ground sausage over medium heat, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if necessary.
- Sauté the onions and spinach (optional): If you’re using onions, sauté them in the same pan as the sausage for 2-3 minutes until softened. Add spinach or kale (if desired) and cook until wilted, about 2 minutes. Remove from heat.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, pepper, and oregano.
- Assemble the casserole: Spread the cooked sausage mixture evenly in the bottom of the prepared casserole dish. Pour the egg mixture over the sausage. Top with shredded cheddar and mozzarella cheese.
- Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the eggs are set and the cheese is bubbly and golden brown on top.
- Serve: Allow the casserole to cool for a few minutes before slicing and serving. This can be enjoyed on its own or with a side of avocado for extra healthy fats.
Tips:
- You can store leftovers in the fridge for 3-4 days.
- For added flavor, you can sprinkle some crumbled bacon or fresh herbs on top before baking.
- If you want a dairy-free version, use coconut cream instead of heavy cream and omit the cheese or use a dairy-free cheese substitute.
Enjoy your keto-friendly breakfast!
