Keto Italian breakfast casserole

 


Keto Italian breakfast casserole

Ingredients

200 g cauliflower, chopped into bite-sized pieces

28 g butter

350 g fresh Italian sausage

8 eggs

240 ml heavy whipping cream

240 ml (110 g) shredded cheddar cheese

60 ml (11 g) fresh basil, chopped

salt and pepper

Instructions

Preheat the oven to 375°F (175°C). Grease an 8 x 8" (20 x 20 cm) baking dish.

In a large skillet, melt butter over medium-high heat. Add the cauliflower and cook until it begins to soften. Set aside in a bowl.

Add sausage to the pan and use a spoon or spatula to break up into crumbles. Fry the sausage until thoroughly cooked. Season with salt and pepper. Move the sausage and the cauliflower to the baking dish.

In a large bowl, whisk together the eggs, heavy cream, cheddar cheese until combined, and season with salt and pepper.

Pour the egg mixture over the sausage and sprinkle the basil on top. Bake for 30–40 minutes, or until golden brown, and completely set in the middle. If the casserole is at risk of getting burned before it’s cooked through, cover with aluminum foil.

 

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