Category Archives: Breakfast Casserole

Low Carb Breakfast Casserole

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I often make low carb breakfast casseroles. I usually make one on the weekend, and then reheat individual servings throughout the week. Not only does it make an excellent low carb breakfast, but it’s also great for an inexpensive low carb dinner as well. This basically follows the same technique as my other low carb breakfast casserole (here), I just mixed up the flavors to add some variety.

*This picture shows the low carb breakfast I made for my husband on Father’s Day. I made the french toast from a left-over “Jiffy Bun” from Splendid Low Carbing. They are such a neat little trick that you make in the microwave. Check it out here.

Low Carb Breakfast Casserole 2

1 pound ham, cubed (make sure your brand doesn’t have added sugar)

6-8 ounces sliced, fresh mushrooms

8 ounces softened cream cheese

4 pieces thick-cut bacon

8 ounces Monterey jack cheese, shredded

12 large eggs

Preheat oven to 350 degrees and spray a 9 X 13 pan with non-stick cooking spray. In a large skillet, brown ham cubes in a tablespoon of butter. Most ham is pre-cooked, so this only takes a minute. Place ham in bottom of casserole dish. Then brown your mushrooms in the same skillet. This is important to remove the excess water from the mushrooms.  Add mushrooms to the top of ham. Use the same skillet again to crisp your bacon. (Can you tell I hate washing dishes?) While the bacon cooks, evenly distribute cream cheese on top of ham and mushrooms. Add crumbled bacon on top of the cream cheese. Beat eggs thoroughly with some salt, pepper, and a few tablespoons of water or cream. Pour eggs over the other ingredients and top with Monterey jack cheese. Bake for 25-27 minutes, until eggs are set. Allow to cool for about 5 minutes before slicing.

Makes 12 large servings: NET carbs about 1.4 per serving. :)

 

Low Carb Breakfast Casserole

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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

8 ounces softened cream cheese

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.