Description
A delicious and filling keto-friendly breakfast bake made with sausage, eggs, and cheese.
Ingredients
Scale
- 1 pound breakfast sausage, casings removed
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 8 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
- Heat a large skillet over medium heat, add sausage, and cook until browned and cooked through, approximately 8 minutes. Transfer to a plate using a slotted spoon.
- In the same skillet, add onion and both bell peppers. Sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
- Transfer cooked sausage and sautéed vegetables to the prepared baking dish, distributing evenly across the bottom.
- In a large bowl, whisk together eggs, heavy cream, oregano, smoked paprika, salt, and pepper. Fold in half of the cheddar and mozzarella cheese mixture.
- Pour the egg mixture evenly over the sausage and vegetables. Sprinkle the remaining cheese across the top.
- Place in the preheated oven and bake for 30 to 35 minutes until the eggs are fully set and the top is golden brown.
- Remove from oven, allow to cool for 5 minutes, garnish with fresh parsley, cut into portions, and serve warm.
Notes
- Ensure the sausage is thoroughly cooked for safety and flavor.
- You can add additional vegetables according to preference.
- This dish can be stored in the refrigerator for leftovers.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 300mg