This is a great breakfast casserole that reheats really well. You can make it on the weekend and enjoy it throughout the week for breakfast when you may not have as much time to cook. It’s also very filling due to the higher fat content. We actually had this for dinner tonight. It’s easy to make, inexpensive, and plentiful. In fact, if you are cooking for just a few people, you may want to cut the recipe in half.
Low Carb Breakfast Casserole
2 lbs ground sausage
1/2 small onion, diced
2 jalapeno peppers, diced (or 1/2 green pepper)
12 well-beaten eggs (season with salt and pepper)
1 cup shredded cheese (cheddar or mexican blend)
Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and evenly distribute on top of sausage. Sprinkle with onions and peppers. Pour eggs over the sausage mixture. Add shredded cheese to the top.
Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting.
Serves 12: NET carb count is about 2 per serving.