Low Carb Breakfast Casserole
This casserole is great morning, noon or night! It is also a great addition to your meal prep since it reheats and even freezes really well!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
- 1 1/4 cup Shredded Mozzarella Cheese
- 1 oz Cream Cheese
- 2 tbsp Unsalted Butter
- 3/4 cup Almond Flour
- 1/2 tbsp Baking Powder
- 7 Eggs divided
- 1 lb. Breakfast Sausage cooked and crumbled
- 1 cup Shredded Zucchini about 1 medium zucchini
- 1 cup Shredded Cheddar Cheese
- Salt and Pepper to taste
Start by preheating your oven to 400 degrees F and greasing a 7x11 baking dish.
Combine the butter, cream cheese and mozzarella cheese in a large microwave-safe bowl. Microwave for 1-minute intervals, stirring in between each interval until it's all melted. The cheeses will combine easily, but the butter may be stubborn - don't worry, it will all mix together when you add in the rest of the ingredients.
Once the cheese is melted, add in the almond flour, baking powder, and 1 egg.
Using your hands or a stand mixer with a dough hook attachment - stir the dough until it becomes uniform.
Once the dough has come together, spread it into the bottom of greased a 7x11 baking dish. You can also use a 9x11 dish, but you will have to work a little harder to get it spread out enough and I am all about making things easier!
Pop it in the oven for about 10-15 minutes, until golden brown. Remove from the oven and decrease your oven temp to 350 degrees F.
While it's baking, add a dash of salt to your zucchini, allow it to sit for about 5 minutes - then squeeze it to remove excess water.
Top the "bread" layer with the cooked and crumbled sausage, the shredded zucchini and cheddar cheese.
In a separate bowl, crack your 6 remaining eggs and whisk them well. *If you are prepping this ahead of time - then this is where you will be stopping. Simply cover the bowl of eggs and the casserole dish and refrigerate until you are ready to cook it*
Pour the eggs over the sausage, cheese and zucchini mixture and place it all in the oven. Loosely cover with aluminum foil and bake for about 20 minutes, then remove foil and bake an additional 10 minutes or until the eggs are set.
Calories: 438kcal | Carbohydrates: 3g | Protein: 23g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 224mg | Sodium: 626mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 5.7mg | Calcium: 247mg | Iron: 2mg