Since we started keto I had one go to breakfast, chocolate chip Quest bars. I am obsessed with them and we have a standing replenishment order that comes to us monthly. But lately, I’ve felt the need to add a little variety to my breakfast life which is why I created this low carb casserole.
I love this mostly egg white casserole because I can make it ahead of time on Sunday and reheat is as needed throughout the week! Not only is this an easy breakfast option, but I’ve also enjoyed bringing this to work for a nice, easy, keto lunch.
Mostly Egg White Casserole
4 whole eggs
8 egg whites
16 oz turkey sausage (we used Jennie O)
1/2 onion, chopped
1 cup red pepper, chopped
2-3 handfuls spinach, roughly chopped
1/2 cup heavy cream
1 cup cheddar, shredded
1/4 tsp garlic powder
2 tbs olive oil
salt and pepper to taste
Prep a 9×13 baking dish with non-stick spray.
Add olive oil to a medium pan over medium heat, cook breakfast sausage until no longer pink, breaking it up into smaller pieces. Once the meat is cooked through, add red pepper and onion, season with salt and pepper and cook until veggies are tender, about 5 minutes. Add and cook until spinach is wilted.
Pour meat and veggie mixture to the baking dish.
Next, crack eggs into a medium size bowl. Add cream, garlic powder, sat and pepper and whisk together.
Pour egg mixture evenly over the meat and top with cheese.
Place in the refrigerator for at least 1 hour (up to 24 hours).
Once ready to bake, preheat oven to 375 degrees and bake for 45 minutes. Once cooked, this casserole can either be served, or placed in the fridge for up to 5 days and reheated in the microwave. I always allow the casserole to cool completely before placing it in the fridge.
Yield: 12 servings
(Note: Nutrition information calculated using My Fitness Pal. Varying factors such as product brand or type may change the nutritional information)