Keto Breakfast Casserole with Sausage and Spinach
User Reviews
5
Keto Breakfast Casserole with Sausage and Spinach
Description
Keto Breakfast Casserole with Sausage and Spinach blends sautéed pork sausage browned in a skillet with fresh baby spinach leaves slightly wilted from residual pan heat. The mixture forms the base in a greased 9-inch square pan. A mixture of large eggs, heavy cream, garlic powder, kosher salt, black pepper, and red pepper flakes is blended with half of the shredded cheddar cheese and poured over the sausage and spinach.
After gently spreading the ingredients evenly, the remaining shredded cheddar is sprinkled on top before baking at 400°F until the eggs are set and the cheese is melted and lightly browned. The result is a hearty dish with a firm, creamy texture from the custard-like eggs and cream, combined with savory sausage pieces and the earthiness of spinach. The red pepper flakes add a mild, manageable spice.
The casserole is cut into nine squares for servings. It reheats well in the microwave at lower power and can be eaten cold or warmed. Frozen leftovers are stored in separated portions to maintain quality. The recipe allows using fresh garlic instead of powder and suggests draining thawed frozen spinach thoroughly to prevent sogginess.
Ingredients
- 8 egg large
- ¼ cup heavy cream
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 cup cheddar cheese shredded, divided; 4 ounces
- 1 pound pork sausage raw, breakfast
- 2 cups baby spinach leaves 2 ounces
Instructions
- Preheat the oven to 400°F. Lightly grease a square 9-inch pan.
- In a large bowl, whisk the eggs with the heavy cream, salt, pepper, garlic powder, and red pepper flakes. Use a rubber spatula to mix in ½ cup of the shredded cheddar. Set aside.
- Heat a large 12-inch nonstick skillet over medium-high heat. There’s no need to add oil. Add the sausage and cook, stirring and breaking it up, until browned, 5-7 minutes. There's no need to drain the fat.
- Turn the heat off and mix in the spinach leaves (you can leave them whole) just until they are very slightly wilted from the pan’s residual heat.
- Transfer the sausage-spinach mixture to the prepared baking dish, spreading it evenly on the bottom.
- Remix the eggs and pour them into the pan on top of the sausage mixture. If needed, gently stir the mixture inside the pan to evenly spread the sausage and spinach.
- Sprinkle the remaining ½ cup of cheese on top of the casserole.
- Bake the casserole until the eggs are set and the cheese is golden brown. In my oven, it takes 25 minutes.
- Allow the casserole to rest for 10 minutes before cutting it into nine squares and serving.
Notes
- Cut the casserole into nine equal squares; one square per serving.
- Fresh garlic can substitute garlic powder for flavor variation.
- Adjust the red pepper flakes to taste or omit for less spice.
- If using frozen spinach, defrost and drain thoroughly to avoid excess moisture.
- Store leftovers in the refrigerator for 3-4 days and reheat gently in the microwave at 50% power.
- Freeze individual squares up to three months, separating layers with wax paper to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 285kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Sodium | 528mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
