Low Carb Breakfast Casserole with Roast Vegetables
This delicious low carb breakfast casserole combines the traditional eggs, sausage, and cheese with oven roasted broccoli, mushrooms and bell peppers. Your family will not miss the carbs in this tasty and filling breakfast dish that is gluten free, soy free and refined sugar free!
Ingredients
- 8 oz mushrooms, quartered
- 2 cups fresh broccoli florets
- 1 large bell pepper, cut in a medium/large dice
- olive oil
- 1.5 lb breakfast sausage, ground or patties
- 1 small onion, halved, quartered and thinly sliced
- 8 oz cheddar cheese, shredded and divided into 2 equal potions substitute with Monterey jack or pre-shredded cheese if desired
- 10 eggs
- 1 cup half and half substitute with ½ cup milk and ½ cup cream
- 1 tsp salt
- 1 tsp black pepper
- pinch of cayenne
Instructions
- Preheat the oven to 400 degrees F. Drizzle a little olive oil on a baking sheet and arrange broccoli, mushrooms and bell pepper. Drizzle a little more olive oil over the top of the vegetables along with a sprinkle of salt and pepper. Roast at 400 degrees fro 20-25 minutes until the veggies are cooked and lightly browned, but still al dente. Remove from the oven and set aside to cool completely before adding to the casserole.
- While the vegetables are roasting cook the sausage and onion. Heat a skillet over medium high heat and add breakfast sausage to the pan, using a spatula to break up any large pieces. Cook until sausage is browned and cooked through. Then remove sausage to a paper towel lined plate to cool.
- In the same pan you cooked the sausage in, add a drizzle of olive oil and the sliced onions. Cook over medium to medium high heat for about 5 minutes until the onions are golden and cooked through, making sure to scrap up the brown bits at the bottom of the pan. Remove to a paper towel lined plate or bowl to cool. Grate the cheese (if not using pre-shredded) and set aside.
- Preheat the oven to 375 degrees F. In a large mixing bowl whisk together eggs, half and half, 1 tsp salt, 1 tsp pepper and a pinch of cayenne until well combined. Prepare a 9x9 baking dish with a little olive oil or cooking spray.
- Once the vegetables and sausage are cool to the touch combine them and add ½ of the cheese. Mix to combine then add the mixture to the prepared casserole dish, spreading to cover evenly. Pour the egg mixture over the sausage and vegetables. Then sprinkle the remaining cheese on top of the casserole.
- Bake the casserole at 375 degrees F for approximately 35 minutes until lightly browned and the center no longer jiggles. Remove from the oven and allow to rest at least 15 minutes before serving. Enjoy!
Nutrition
Sodium: 624.8mgSugar: 4.4gFiber: 2.4gPotassium: 340mgCholesterol: 216.9mgCalories: 316kcalTrans Fat: 0.2gMonounsaturated Fat: 2.6gPolyunsaturated Fat: 0.4gSaturated Fat: 9gFat: 21.8gProtein: 21.4gCarbohydrates: 5.5g
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