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!).
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.
Lorie Gehrke, NC
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