With just a few ingredients, our sausage and egg casserole is the perfect dish for a leisurely brunch, or a busy morning snack. The baked eggs are firm enough to chop into food, which is a great tip for working adults, teenagers after school, or for kids who prefer to eat with their hands over a fork. Plus, with about 4g of carbs per serving, this recipe makes for a simple, keto breakfast or an ideal low-carb mid-day snack.
More meat eaters can enjoy this gluten-free breakfast stew with just sausage and eggs, but you can also go vegan. Eggs are a great vehicle for stir-fries. We used arugula in this recipe, but you can easily substitute or add kale or Swiss chard. For more flavor, you can even add some mushrooms, onions, or bell peppers.
However you make it, this sausage and egg stew is simple, healthy and delicious. What more could you ask for from your breakfast?
How to make sausages and stewed eggs
The ingredients for our sausage and egg stew are pretty simple. You’ll want to gather together eggs, milk (or milk substitute), Primal Kitchen Butter Oil, ground chicken sausage, arugula, cauliflower rice, and shredded cheese (we used goat cheese).
Then, in a bowl, beat eggs, milk, 1 tablespoon butter oil and a pinch of salt and pepper.
In a saucepan, heat a tablespoon of butter oil over medium heat. Once hot, add the sausage and brown meat, stirring occasionally. Once fully cooked, add the cauliflower rice and cook until tender, then mix in the arugula. Remove the pan from the heat and let the heat from the pan and meat wilt the arugula. Let the mixture cool for a few minutes.
After the sausage mixture has cooled down a bit, whisk the eggs a little bit into the egg mixture so that the eggs don’t scramble. Sprinkle around? of the cheese mixture. Then youSpray butter or butter oil to lubricate the baking dish. Pour in the egg mixture and top with the remaining cheese.
Bake for 40-45 minutes or until the top and sides of the oven are golden brown and the casserole feels firm to the touch. Let the cake cool, then cut it into 6 or 8 pieces and top with chopped parsley or scallions.
Can you freeze this sausage and egg stew?
Yes, you can freeze this breakfast casserole! The casserole can go directly into the oven from the freezer. For ease, you can even freeze this casserole after it’s been cut into individual servings.
Description
With just a few ingredients, our sausage and egg casserole is the perfect dish for a leisurely brunch, or a busy morning snack. Plus, with about 4g of carbs per serving, this recipe makes for a simple, keto breakfast or an ideal low-carb mid-day snack.
ten egg
cup coconut milk, milk or cashew milk
2 tablespoons Primal Kitchen Avocado Oil (divided)
first minced ground chicken sausage (or your favorite sausage)
2 cups arugula
1.5 cups cauliflower
8 oz. shredded cheddar cheese (we used goat cheddar)
Salt and pepper
Fresh parsley or scallions for garnish
- In a bowl, whisk together eggs, milk, 1 tablespoon butter oil and a pinch of salt and pepper.
- In a saucepan, heat a tablespoon of butter oil over medium heat. Once hot, add the sausage and brown meat, stirring occasionally. Once fully cooked, add the cauliflower rice and cook until tender, then mix in the arugula. Remove the pan from the heat and let the heat from the pan and meat wilt the arugula. Let the mixture cool for a few minutes.
- After the sausage mixture has cooled down a bit, whisk the eggs a little bit into the egg mixture so that the eggs don’t scramble. Sprinkle around? of the cheese mixture.
- Use butter or butter oil spray to lubricate the baking dish. Pour in the egg mixture and top with the remaining cheese.
- Bake for 40-45 minutes or until the top and sides of the oven are golden brown and the casserole feels firm to the touch. Let the cake cool, then cut it into 6 or 8 pieces and top with chopped parsley or scallions.
Note
Use your favorite cheese and greens in this recipe. If you don’t like arugula, kale, spinach will be fine.
- Preparation time: 10 minutes
- Cooking time: 55 minutes
- Type: Breakfast
Nutrition
- Serving size: 1/6 recipe
- Calories: 426.3
- Street: 2.1g
- Sodium: 661.6mg
- Fat: 28.5g
- Saturated fat: 13.8g
- Trans fats: 0g
- Carbohydrates: 4.3g
- Fiber: 0.8g
- Protein: 36.8g
- Cholesterol: 421.3mg
- Net carbs: 3.45g
Key word: sausage egg casserole
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