Keto Breakfast Casserole
This keto breakfast casserole is loaded with sausage, cheddar, eggs and low carb veg, all baked into one easy dish. Naturally gluten free and grain free, it is filling, freezer friendly and perfect for low carb meal prep.
Ingredients
- Butter for greasing
- 350 g cauliflower florets cooked and patted dry
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 red pepper deseeded and chopped
- 300 g pork sausage meat or gluten free sausages, skins removed
- 100 g baby spinach
- 8 large eggs
- 150 ml double cream
- 200 g mature cheddar grated (150g for the mix, 50g for the top)
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- ½ tsp garlic granules
- ¼ tsp smoked paprika
Instructions
- Preheat the oven to 180°C fan / 200°C / Gas 6. Grease a 9 x 13 inch (roughly 23 x 33cm) baking dish well with butter.
- Heat the olive oil in a large frying pan over a medium heat. Add the onion and red pepper and cook for 4 to 5 minutes until softened.
- Add the sausage meat and cook for 5 to 6 minutes, breaking it up, until browned and cooked through. Stir in the spinach and cook for 1 minute until wilted. Drain off any excess liquid.
- Spread the cooked cauliflower over the base of the prepared dish, then scatter over the sausage and vegetable mixture in an even layer.
- In a large bowl, whisk together the eggs, double cream, 150g of the cheddar, salt, pepper, garlic granules and smoked paprika.
- Pour the egg mixture evenly over the dish, making sure it reaches the corners, then scatter the remaining 50g cheddar over the top.
- Bake for 35 to 40 minutes, until the centre is just set and the top is golden. Cover loosely with foil if it browns too quickly.
- Leave to rest for 10 minutes before slicing into squares and serving.
Notes
| Nutrient | Per serving | Whole batch |
|---|---|---|
| Calories | 593 kcal | 3560 kcal |
| Fat | 49 g | 293 g |
| Total carbohydrates | 8.3 g | 50 g |
| Fibre | 2.2 g | 13 g |
| Net carbs | 6.2 g | 37 g |
| Protein | 27 g | 162 g |