Low‑Carb Breakfast Casserole
A simple breakfast casserole with sausage, eggs, cream, and cheddar
Equipment
- 1 Frying Pan
- 1 mixing bowl
- 1 Casserole Dish
Ingredients
Sausage Base
- 1 tbsp olive oil
- 1 small onion
- 1 tsp paprika
- 1 lb ground chicken organic
Egg Mixture
- 12 large eggs
- 1/2 cup heavy cream organic
- 1/2 cup almond milk unsweetened
- 1 tsp salt
- 1 tsp pepper
- 10 oz cheddar cheese organic
Instructions
- Preheat your oven to 175 °C (350 °F).
- Heat olive oil in a non-stick frying pan over high heat. Add diced onion and paprika; sauté until the onion becomes translucent.
- Add the ground chicken, breaking it up with a spoon. Cook until well browned, then remove from heat and set aside.
- In a large mixing bowl, whisk together eggs, heavy cream, almond milk, salt, and pepper until well combined.
- Stir in half of the grated cheddar cheese, reserving the other half for the topping.
- Add the browned sausage to the egg mixture and mix well.
- Pour the mixture into a 9×13‑inch casserole dish and sprinkle the remaining cheese on top.
- Bake for 40–50 minutes, or until the egg barely jiggles when moved.
- Remove from oven and let sit for 5 minutes before cutting into portions and serving.
Nutrition
Serving: 1servingCalories: 541kcalCarbohydrates: 4gProtein: 38gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 507mgSodium: 917mgPotassium: 617mgFiber: 0.5gSugar: 2gVitamin A: 1471IUVitamin C: 1mgCalcium: 438mgIron: 3mg
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