SAUSAGE & EGG BAKE

As Thanksgiving weekend comes to a close, I decided to make a Sunday morning Sausage & Egg Bake for the family, while getting myself back on track with keto/low carb after several holiday carb-heavy meals this past week (I can't resist stuffing and mashed potatoes once a year!).  

Ingredients

• 8 eggs
• ~ 1/3 cup of heavy whipping cream
• Salt & pepper to taste
• 1 stalk of celery (sliced)
• 3 green onions (sliced)
• 1 small zucchini (diced)
• 1 cylinder of Jimmy Dean sausage 
• 1 pat of butter
• Parmesan and Mozzarella cheese

Putting it Together
​Pre-heat oven to 375.

In a large skillet, I melted the pat of butter and added the sliced and diced veggies.  (Again, I used onion, zucchini and celery - your choices may vary - bell peppers, regular onion, mushrooms would also work well.)  After sauteing the veggies for several minutes, I added the sausage and cooked until done and in small, crumbly pieces.  I then poured the veggies and sausage into a baking dish and added a light layer of Parmesan cheese to the top.

In a separate bowl, I mixed the eggs, heavy whipping cream and salt and pepper into a scrambled egg mixture.  I then poured the egg mixture over the sausage/veggies in the baking dish, being sure to evenly cover the entire contents with egg mixture.  I then covered everything with several handfuls of shredded mozzarella.  

I baked for about 20 minutes (but ovens vary - check to make sure top is lightly browned and egg mixture thoroughly cooked).  

Delicious by itself, but also good topped with a dollop of guacamole and salsa.

​Enjoy!