Sausage Cheese Breakfast Casserole KETO (Carolyn)

 

Keto Breakfast Casserole Recipe

This delicious keto breakfast casserole features sausage, egg, and cheese, and an extra boost of nutrition with shredded zucchini. Make it ahead for brunch or an easy grab-and-go breakfast. It’s even wonderful for dinner!

CourseBreakfast

CuisineAmerican

Keywordbreakfast bake, keto breakfast casserole

Prep Time10minutes minutes

Cook Time50minutes minutes

Total Time1hour hour 10minutes minutes

Servings9 servings

Calories342kcal

Ingredients

• 1 lb bulk Italian sausage or breakfast sausage
• 10 large eggs room temperature
• ½ cup heavy cream
• 4 cloves garlic minced
• 1 lb zucchini coarsely grated
• ½ cup coconut flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon red pepper flakes (optional)
• 1 cup shredded Cheddar cheese

Instructions

• Preheat the oven to 350F and grease a 9x13 inch glass or ceramic baking dish.
• In a large skillet over medium high heat, cook the sausage until browned and cooked through, breaking up any clumps with the back of a wooden spoon.
• In a large bowl, whisk together the eggs, cream, and garlic. Stir in the shredded zucchini (no need to drain it!).
• Add the coconut flour, baking powder, salt, pepper, and red pepper flakes and stir until well combined and there are no lumps from the flour. Stir in the sausage.
• Spread the mixture in the prepared baking pan and sprinkle the top with the cheese. Bake 40 to 45 minutes, until golden brown. A tester inserted in the center should come out clean.
• Remove and let cool 10 minutes before serving.

Notes

Storage Instructions: Store the casserole in the fridge, tightly wrapped up, for up to 7 days. It can also be frozen for up to 3 months. 

To reheat: Let the casserole thaw completely, if frozen. Then warm in a 300ºF oven for 20 to 30 minutes. You can also reheat individual slices in the microwave or in a toaster oven. 

Nutrition

Serving: 1serving = 1/9th of recipe | Calories: 342kcal | Carbohydrates: 6.8g | Protein: 19g | Fat: 24.4g | Fiber: 2.8g

By Carolyn Ketchum of All Day I Dream About Food