Make Ahead Low Carb Breakfast Casserole
I LOVE breakfast food and making it ahead of time of the best. This Make Ahead Low Carb Breakfast Casserole is so simple and it tastes amazing.
- 1 pound ground sausage
- 1 tablespoon minced garlic
- 2 cups bell peppers (diced)
- ½ cup yellow onion (diced)
- 3 cups baby spinach (chopped)
- 12 large eggs
- ⅛ teaspoon salt (or to taste)
- ⅛ teaspoon pepper (or to taste)
- ½ cup Colby jack cheese (shredded)
Prepare a baking dish with non-stick cooking spray and set aside.
Ground and cook sausage in a skillet until fully cooked. Add garlic, peppers, and onions to the skillet and sauté with sausage for 2 minutes.
Place cooked sausage and veggies in your prepared baking dish. Add chopped spinach on top.
In a separate bowl whisk eggs with salt and pepper. Pour egg wash over vegetables in the baking dish and gently mix to make sure eggs are covering the entire dish.
Place foil over casserole and keep in in the fridge for 1-2 days.
Preheat oven to 350 degrees F. Top with cheese and bake for 45 minutes or until a fork can come out clean and eggs are cooked all the way through.
I used a 9x13 casserole dish.
Keep your casserole in the oven covered for 1-2 days then bake.
Serving: 1sliceCalories: 231kcalCarbohydrates: 3gProtein: 15gFat: 17gSaturated Fat: 6gCholesterol: 243mgSodium: 386mgPotassium: 283mgFiber: 1gSugar: 2gVitamin A: 1870IUVitamin C: 34.8mgCalcium: 85mgIron: 1.8mg