Keto Breakfast Casserole
Make this keto breakfast casserole ahead and have it for a quick nutritious breakfast all week long! You can freeze it too for up to 3 - 4 months and bring out for brunch with friends and family. ❤️ | www.lakesidetable.com
Ingredients
- 16 ounces pork sausage browned and drained
- 10 eggs
- 1/3 cup heavy cream
- 1/2 cup sun dried tomatoes chopped
- 10 ounces chopped frozen spinach thawed and squeezed dry
- 8 ounces cheddar cheese grated and divided
- 8 ounces mushrooms diced
- 1 medium onion diced
- 1/3 cup fresh herbs finely chopped (I like parsley, thyme, and sage)
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon nutmeg
Instructions
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Preheat oven to 350F
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Toast bread and cut into 1 inch cubes
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Brown the sausage over medium heat, drain off fat and set browned meat aside.
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Beat 10 eggs together and whisk in 2 teaspoons baking powder and 1/2 cup milk.
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Mix the rest of the ingredients into the egg mixture including the toasted bread cubes. Reserve 4 ounces of cheese to top the casserole.
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Butter a 9x13 casserole dish and pour in your egg mixture.
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Top with the reserved 4 ounces of cheddar cheese.
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Bake at 350F for 45 - 55 minutes or until the eggs have set.
Recipe Notes
SALT: If you are using regular table salt (not kosher), use 1/2 teaspoon. Regular table salt is much saltier than coarse kosher salt.
CHEESE: If you are a cheese lover, by all means, add more in the egg mixture and more on top!