Name: Keto Italian Breakfast Casserole Recipe
Total time: 60 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Breakfast made easy. Cook up this keto casserole on sunday and you’re all set for breakfast for the coming week. Easy,  protein packed,  and durable enough to eat on-the-go. Did we mention sausage (and cauliflower)?.

How to make Keto Italian Breakfast Casserole Recipe

Anne Aobadia

Crawler

Italian

<p>Breakfast made easy. Cook up this keto casserole on sunday and you’re all set for breakfast for the coming week. Easy,  protein packed,  and durable enough to eat on-the-go. Did we mention sausage (and cauliflower)?.</p>

Eggetarian

Non Vegetarian

Keto

200 g cauliflower, chopped into bite sized pieces

55 g butter

350 g fresh italian sausage

8 eggeggs

240 ml heavy whipping cream

240 ml shredded cheddar cheese

60 ml fresh basil, chopped

salt and pepper

Preheat the oven to 375f (175c).  grease an 8 x 8" (20 x 20 cm) baking dish. 

step 1

In a large skillet,  melt butter over medium-high heat.  add the cauliflower and cook until it begins to soften.  set aside in a bowl. 

step 2

Add sausage to the pan and use a spoon or spatula to break up into crumbles.  fry the sausage until thoroughly cooked.  season with salt and pepper.  move the sausage and the cauliflower to the baking dish. 

step 3

In a large bowl,  whisk together the eggs,  heavy cream,  cheddar cheese until combined,  and season with salt and pepper. 

step 4

Pour the egg mixture over the sausage and sprinkle the basil on top.  bake for 3040 minutes,  or until golden brown,  and completely set in the middle.  if the casserole is at risk of getting burned before its cooked through,  cover with aluminum foil. 

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Diet Doctor