Description
A no-fuss, low-carb breakfast casserole that combines eggs, cream, sausage, and cheddar, perfect for any time of day.
Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 8 large eggs
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional mix-ins (up to 1 cup total): chopped spinach, sliced mushrooms, or diced onions
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8 or 9×9-inch baking dish.
- Heat a skillet over medium heat. Add the sausage and cook, breaking it up, until browned, about 6–8 minutes.
- If using optional veggies, add them to the skillet with the sausage and sauté until softened. Drain excess fat and set aside.
- In a large bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper until slightly frothy.
- Stir in the shredded cheddar and the cooked sausage (and optional veggies) until well mixed.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the center is set and the top is lightly golden.
- Remove from oven and let cool for 5–10 minutes before slicing. Serve warm or refrigerate for later.
Notes
For lower fat, substitute heavy cream with half-and-half or full-fat coconut milk. Make-ahead option: Assemble the dish and refrigerate overnight, adding 5-7 minutes to baking time.