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Low Carb Breakfast Casserole
This Low Carb Breakfast Casserole featuring homemade Pork Breakfast Sausage and sun-dried tomatoes will become your go-to morning meal!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
low, carb, recipe, breakfast, brunch, eggs, sausage, cauliflower, sun-dried tomatoes, keto, paleo, whole30
Servings:
12
Servings
Calories:
126
kcal
Author:
Lisa Johnson
Ingredients
12
large
eggs
½
cup
almond milk
coconut milk, whole milk, your choice
¾
teaspoon
garlic powder
¾
teaspoon
onion powder
¼
teaspoon
cayenne pepper
sea salt and pepper to taste
2
cups
riced cauliflower and broccoli
½
cup
crumbled, cooked sausage
¼
cup
sun-dried tomatoes
diced - or more if you prefer
½
cup
shredded cheese - optional
cheddar, Gruyere, etc.
1
Tablespoon
chopped, Italian parsley
to garnish
Instructions
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with coconut oil or cooking spray, set aside.
Cook the riced cauliflower and broccoli, covered, in a large non-stick pan over medium-heat for 5 minutes.
Spread the cauliflower mixture evenly in the baking dish.
Top with the cooked sausage and diced sun-dried tomatoes. Sprinkle with shredded cheese, if using.
Whisk the eggs, milk and seasonings together in a large bowl.
Pour the mixture evenly across the baking dish.
Bake for 25 minutes or until the eggs have set. Cut into 12 pieces and serve
Notes
Feel free to switch out the “fillings” to reflect your family’s preferences.
Use roasted peppers instead of the sun-dried tomatoes, all cauliflower instead of the broccoli, bacon instead of sausage, etc.
I used frozen, riced cauliflower and broccoli to make things super simple. Feel free to
make your own
if you prefer.
Nutrition
Calories:
126
kcal
|
Carbohydrates:
3
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
218
mg
|
Sodium:
159
mg
|
Potassium:
249
mg
|
Sugar:
1
g
|
Vitamin A:
420
IU
|
Vitamin C:
14.2
mg
|
Calcium:
87
mg
|
Iron:
1.4
mg