Sausage and Egg Casserole | Mark’s Daily Apple

With just a few substances, our sausage and egg casserole is the proper leisurely brunch dish, or grab-and-go nibble for a busy morning. The baked eggs are agency sufficient to be sliced into finger meals, which is a superb hack for adults speeding to work, youngsters off to highschool, or for little ones preferring consuming with their fingers to utilizing a fork. Plus, with about 4g of carbs per serving, this recipe makes for a easy, keto breakfast or preferrred low-carb mid-day chunk.

More carnivorous people can take pleasure in this gluten-free breakfast casserole with simply sausage and eggs, however you may sneak in a veggie, too. Eggs are an important car for sautéed greens. We use arugula on this recipe, however you may simply substitute or add kale or swiss chard. For additional taste you may even toss in some mushrooms, onions, or bell peppers.

However you make it, this sausage and egg casserole is easy, wholesome, and scrumptious. What extra are you able to ask for out of your breakfast?

How to make a sausage and egg casserole

The substances for our sausage and egg casserole are pretty easy. You’ll need to collect collectively eggs, milk (or milk different), Primal Kitchen Avocado Oil, floor rooster sausage, arugula, cauliflower rice, and shredded cheese (we used goat cheese).

Then, in a bowl, whisk collectively the eggs, milk, 1 tablespoon of avocado oil and an excellent pinch of salt and pepper. 

In a skillet, warmth a tablespoon of avocado oil over medium warmth. Once sizzling, add your sausage and brown the meat, stirring often. Once totally cooked via, add the cauliflower rice and cook dinner till tender, then combine within the arugula. Remove the skillet from the warmth and permit the warmth from the skillet and meat to wilt the arugula. Allow the combination to chill for a couple of minutes.

Once the sausage combination has cooled barely, whisk it into the egg combination a bit of at a time to forestall the eggs from scrambling. Sprinkle on about ? of the cheese combination. Then use avocado oil spray or butter to grease a baking dish. Pour the egg combination in and prime with the remaining cheese.

Bake for 40-45 minutes, or till the highest and edges of the bake are browned and the casserole feels agency to the contact. Allow the bake to chill, then reduce into 6 or 8 items and prime with chopped parsley or inexperienced onion. 

Can you freeze this sausage and egg casserole?

Yes, you may freeze this breakfast casserole! The casserole can go instantly into the oven from the freezer. For ease, you may even freeze this casserole after it’s been reduce up into particular person serving sizes.

 

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Description

With just a few substances, our sausage and egg casserole is the proper leisurely brunch dish, or grab-and-go nibble for a busy morning. Plus, with about 4g of carbs per serving, this recipe makes for a easy, keto breakfast or preferrred low-carb mid-day chunk.

10 eggs

½ cup coconut milk, milk or cashew milk

2 Tbsp Primal Kitchen Avocado Oil (divided)

1 pound floor rooster sausage (or your favourite sausage)

2 cups arugula

1.5 cups cauliflower rice

8 oz. shredded cheddar cheese (we used goat cheddar)

Salt and pepper

Fresh parsley or inexperienced onion, to garnish

1. In a bowl, whisk collectively the eggs, milk, 1 tablespoon of avocado oil and an excellent pinch of salt and pepper. 
2. In a skillet, warmth a tablespoon of avocado oil over medium warmth. Once sizzling, add your sausage and brown the meat, stirring often. Once totally cooked via, add the cauliflower rice and cook dinner till tender, then combine within the arugula. Remove the skillet from the warmth and permit the warmth from the skillet and meat to wilt the arugula. Allow the combination to chill for a couple of minutes.
3. Once the sausage combination has cooled barely, whisk it into the egg combination a bit of at a time to forestall the eggs from scrambling. Sprinkle on about ? of the cheese combination.
4. Use avocado oil spray or butter to grease a baking dish. Pour the egg combination in and prime with the remaining cheese.
5. Bake for 40-45 minutes, or till the highest and edges of the bake are browned and the casserole feels agency to the contact. Allow the bake to chill, then reduce into 6 or 8 items and prime with chopped parsley or inexperienced onion.

Notes

Use your favourite cheese and inexperienced on this recipe. If you don’t like arugula, child kale, spinach would work properly.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Breakfast

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 426.3
• Sugar: 2.1g
• Sodium: 661.6mg
• Fat: 28.5g
• Saturated Fat: 13.8g
• Trans Fat: 0g
• Carbohydrates: 4.3g
• Fiber: 0.8g
• Protein: 36.8g
• Cholesterol: 421.3mg
• Net Carbs: 3.45g

Keywords: sausage egg casserole

About the Author

A meals blogger, recipe developer, and private chef based mostly in Missouri, Priscilla focuses on low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and observe her meals adventures on Instagram and Pinterest.

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