Keto Breakfast Casserole with Sausage and Spinach Recipe

Ingredients

Main Ingredients

• 1 lb. pork breakfast sausage
• ½ medium onion, diced
• 2 cloves garlic, minced
• 4 cups baby spinach
• 10 large eggs
• ½ cup heavy cream
• 1 ½ cups shredded cheddar cheese, divided
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish to prevent sticking.
2. In a sauté pan over medium-high heat, cook the diced onions until soft, about 5 to 6 minutes. Add the pork sausage, cooking until no longer pink and fully cooked, breaking it up with a spoon as it cooks.
3. Turn off the heat, stir in the minced garlic and baby spinach, allowing the spinach to wilt for 2 to 3 minutes. Then transfer this mixture into the prepared baking dish.
4. In a large mixing bowl, whisk together the 10 large eggs, ½ cup heavy cream, and half of the shredded cheddar cheese. Season with salt and black pepper to taste.
5. Pour the egg mixture evenly over the sausage and spinach in the baking dish. Bake for 25 minutes or until the eggs are set.
6. Remove the casserole from the oven, sprinkle the remaining cheddar cheese on top, and bake for an additional 5 minutes to melt the cheese.
7. Let the casserole rest for 10 minutes before serving to allow it to set and cool slightly.

Notes

• You can substitute pork sausage with turkey sausage for a leaner option.
• Use fresh garlic cloves instead of pre-minced for better flavor.
• If you prefer a creamier texture, add an extra ¼ cup of heavy cream to the egg mixture.
• Feel free to add other low-carb vegetables such as bell peppers or mushrooms for variety.
• This casserole can be made ahead and reheated for a quick breakfast option.