Easy Egg Bake
This egg casserole would be perfect for Christmas morning or any breakfast or brunch. It can be made in advance, it’s quick to put together, you can add in a variety of meat and vegetables, and it is low carb and gluten free too! See the recipe video here.
INGREDIENTS
2 pounds of your favorite breakfast meat (I used pork sausage)
12 eggs
1 cup sour cream
1/4 cup milk
Salt & pepper to taste
2-3 cups vegetables, diced (I used peppers, onions, mushrooms, and baby spinach)
2 cups shredded cheddar cheese
DIRECTIONS
Preheat oven to 350F. Spray a 9x13” baking pan with oil.
Whisk together eggs, sour cream, milk, salt & pepper. Stir in cheese.
Heat a large frying pan over medium heat, and cook sausage until browned, breaking it into small pieces as it cooks. Drain the grease (if there is any), and add sausage to the egg mixture.
Cook the vegetables in the same pan the sausage was cooked in, and sauce until soft, about 2-3 minutes. Add vegetables to the egg mixture and stir.
Pour the mixture into the baking pan, and bake for 40-50 minutes (until edges are set and center is no longer jiggly).
*Note: To make this recipe one day in advance, prepare everything as directed, up until pouring the mixture into a baking dish. Cover the casserole mixture in the bowl, and store it in the refrigerator overnight or up to one day. In the morning, pour into a greased baking dish and bake as according to recipe directions.
NUTRITION
Protein: 23g, Carbohydrates: 2g, Fat: 30g, Calories: 385
