LOW CARB BREAKFAST CASSEROLE

LOW CARB BREAKFAST CASSEROLE

If you need a new low carb breakfast to try, this low carb breakfast casserole is seriously good! So filling and super simple to prepare!

I think the avocado with Cholula is my favorite easy breakfast of all time, though. It’s so good!

Anyway, I’m getting off track!

I eat a super simple breakfast through the week, but on the weekends the husband is home and he wants a MEAL.

This overnight breakfast casserole can be made in advance. Just pop individual servings in the microwave to reheat. It’s even good cold, if you ask me.

Obviously, this means that it makes a fabulous holiday recipe. You know when you have a million people staying at your house over the holidays and you’re just like…ugh. You want me to cook for you AGAIN?

This is perfect for that feeling.

And it’s low carb, so if you’re wanting to cut carbs and still feed the carb lovers, this one is perfect.

LOW CARB BREAKFAST CASSEROLE

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

SERVINGS: 12

COURSE: BREAKFAST

CUISINE: AMERICAN

KEYWORD: CASSEROLE, LOW CARB

CALORIES: 425 KCAL

This low carb breakfast casserole is hearty and filling, because it's packed full of protein from the sausage, bacon, and eggs. Add in any vegetables or meat you like!

INGREDIENTS

• 1 pound sausage
• 1 pound bacon
• 1 dozen eggs
• 1/2 cup milk
• 2 cups grated cheddar
• 1/2 sweet onion diced
• 1 bell pepper diced
• 1 tablespoon Frank's red hot
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

INSTRUCTIONS

1. Brown the sausage in a large skillet, crumbling as it cooks. Drain grease and set aside.
2. Dice the bacon into bite-sized chunks and cook in a large skillet, stirring often, until crisp. Drain the grease and set aside.
3. Pre-heat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
4. Crack the eggs into a large mixing bowl and add the milk. Whisk together until well combined.
5. Stir in the sausage, bacon, cheddar, onion, pepper, hot sauce, salt, and pepper. Stir until well combined.
6. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until eggs are set and edges are golden brown.
7. Let cool 5 minutes before slicing and serving.

RECIPE NOTES

To keep this a bit lower in carbs, swap in 1/4 cup of heavy cream + 1/4 cup of water for the milk. Serve with a dollop of sour cream and sprinkle with chives, as desired.

Nutrition Facts

Low Carb Breakfast Casserole

Amount Per Serving

Calories 425Calories from Fat 315

% Daily Value*

Total Fat 35g54%

Saturated Fat 13g65%

Cholesterol 236mg79%

Sodium 811mg34%

Potassium 298mg9%

Total Carbohydrates 3g1%

Sugars 1g

Protein 21g42%

Vitamin A15.9%

Vitamin C16.5%

Calcium18%

Iron8.6%

* Percent Daily Values are based on a 2000 calorie diet.

full recipe: https://www.bunsinmyoven.com/low-carb-breakfast-casserole

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