LOW CARB KETO BREAKFAST CASSEROLE (EASY!)

INGREDIENTS

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• 1 tsp Olive oil
• 1 lb Breakfast sausage
• 3 cup Broccoli (optional – cut into florets if using)
• 6 cloves Garlic (minced)
• 12 large Egg
• 1/2 cup Heavy cream
• 2 cups Cheddar cheese (divided)
• 2 tbsp Fresh parsley (chopped)
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. In an oiled skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
2. Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned.
3. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. If using broccoli (or other veggies), blanch them in boiling water for about 5-7 minutes, until crisp tender. Then plunge into an ice bath to stop cooking, drain and pat dry.
5. In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper.
6. Grease the bottom of a glass or ceramic 9×13 inch (22×33 cm) casserole dish (I use this one), or 9×9 dish without the broccoli. Arrange the crumbled sausage evenly at the bottom of the casserole dish. (If you want to add any broccoli or pre-cooked vegetables to your casserole, mix them with the sausage at this step.)
7. Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
8. Bake for approximately 30 minutes, until the eggs are set and cheese is melted.