Great Dish , Low Carbs, Breakfast, Lunch, or Dinner!

As I write you in my posts I will change topics frequently. This way I can share with you ideas in many areas of our lives.

So today I have chosen a great recipe to share with you. I love to cook. How much I cook depends upon how much time I have. The same is probably true for you too.

This wonderful recipe you can make it with meat or meatless. You can use different kinds of veggies each time you make it if you like and also add different herbs each time too. I love adding cilantro to this receipt. Yum! The picture I have posted here is the picture I took of this dish the last time I made it. I could not get enough of it. I love this recipe

We all like comforting breakfast food but it has the reputation for being unhealthy and loaded with carbs. However it’s fully possible to create a delicious and nutritious low-carb breakfast recipe. Casseroles (similar to a frittata) are easy to bake, feed plenty of people, and are a great go-to for those times you’re looking for something filling that won’t put you in a food coma. This breakfast casserole recipe is easy to modify to your own taste. While bell pepper, onion, mushrooms, and sausage are all great in this dish, you can also substitute in any of your favorite hearty vegetables, and/or bacon and ham or use no meat at all. . Also feel free to use your favorite cheese, or go cheese-less!

How to make a low-carb breakfast casserole which could be served for lunch or dinner as well.

  • 2 tablespoons olive oil
  • ½ yellow onion, finely chopped
  • 1 red bell pepper, cored and chopped
  • 4 to 6 baby Bella mushrooms, chopped
  • ½ teaspoon sea salt
  • ½ teaspoon fresh cracked pepper
  • 1 pound breakfast sausage
  • 12 large eggs, beaten
  • ¼ cup half & half, optional
  • 6 ounces Gruyere cheese, grated

Step 1: Saute the Vegetables

Add the olive oil to a medium-sized skillet, and heat to medium-high. Add the yellow onion and saute, stirring frequently, until translucent, about 3 to 5 minutes.

Add the bell pepper, mushrooms, salt, and pepper. Add any of your favorite herbs now. Saute, stirring occasionally, until vegetables have softened and are very fragrant, about 5 minutes. When finished sauteing, transfer veggies to a bowl and allow them to cool.

Step 2: Cook the Sausage

Use the same skillet you used for sauteing the vegetables to cook the sausage. Add the ground sausage or ground beef to the skillet, chop into bite-sized pieces using a spatula or wooden spoon, and cook stirring occasionally, until meat has browned and is cooked through, about 5 to 8 minutes. If the sausage you’re using is very fatty, drain the fat once the meat is cooked. Transfer the sausage to the same bowl as the vegetables and let everything cool for a few minutes.

Step 3: Beat the Eggs

Crack all of the eggs into a large bowl, and whisk well until creamy.  Add half & half to the bowl with the eggs, and whisk until combined.

Step 4: Prepare the Casserole

Preheat the oven to 375 degrees F, and lightly spray or oil a 13″ x 9″ casserole dish. Once the vegetables and meat have cooled, transfer them to the bowl with the beaten eggs, along with half of the grated cheese. Stir everything together until mixed.

Pour the casserole mixture into the casserole dish.

Sprinkle the other half of the cheese on top of the casserole mixture. Bake on the center rack of the oven for 40 to 50 minutes, or until the top is golden-brown and casserole is cooked through.

Once cooked, allow breakfast casserole to cool 10 minutes before cutting and serving with your favorite toppings, such as sour cream and/or salsa.

 

Tip

If desired, change up the vegetable combination, by adding chopped broccoli, spinach, grated carrot, kale or zucchini.
Add 6 to 8 pieces of chopped cooked bacon or cubed ham, or ground beef to substitute for breakfast sausage. Or do this recipe with no meat as it is still great!
Instead of Gruyere cheese, you can use sharp cheddar, jack, Gouda, and/or mozzarella.

Enjoy this great recipe. Have fun with it. I love experimenting with recipes and listening to what I call my ‘Inner Knower’ of what else I can add. At the very least it still tastes great and I learn more of what I can put in with what. Happy Eating to You!

Until my next post I send you positive energy, peace and blessings always.

Barb

 

‘Being Happy is a choice that is up to you and me’

 

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2018-07-24T11:45:28+00:00