Low Carb Breakfast Casserole
This low carb breakfast casserole is a delicious menu option that you can add to your rotation, not only for breakfast, but it also makes a delicious dinner casserole AND It's great as a Keto option, because it's packed with protein!
Servings 12
Ingredients
- 1 Lb. Breakfast sausage
- 1/2 Onion chopped
- 10 Eggs
- 2 Tbsp Butter
- 1/4 Cup heavy cream Can also use half and half. I also added about a 1/4 cup of water to the cream
- 1 Can of Rotel drained
- 1-2 Handfuls of shredded cheese I used Colby Jack
- Salt and pepper to taste.
Instructions
- Preheat oven to 350 degrees,
- Brown sausage. About half way through cooking, add butter and onion. (If adding mushrooms, add them, now, as well and cook until they start to brown.)
- Whisk eggs, cream, salt and pepper in a mixing bowl.
- Add cheese and Rotel to the egg mixture. Stir...then add in the sausage mixture.
- Pour into large, greased pie plate or an 13x9 (or 11x7) casserole dish.
- Cook 30-40 minutes or until brown and set in the center. (If you find that it's browning faster than it's setting, reduce heat and keep a close eye on it so it won't burn.)
- Cool at least 5 minutes before serving.
- Note: If you're making this for dinner, add a veggie, like broccoli or a salad.