The guys ask for more!
When two of the men in this family said this is their favorite breakfast casserole ever, I knew I’d hit a winner! I was aiming for tasty, gluten-free, and keto-friendly, but hit it out of the park!!
This hearty breakfast is ready in less than an hour, including prep-time. You can make it ahead of time, then microwave single servings 30 seconds for a quick breakfast.
1. Step up to the plate!
Assemble all ingredients* while browning the crumbled sausage in a large frying pan.
Butter the bottom and sides of a baking dish. You can use a rectangular or large square pan for this recipe.
2. Bang your bat on home plate and assume your swing position!
Layer pre-cooked/drained sausage crumbles to cover bottom of pan, then sprinkle shredded parmesan on this layer. Bake at 375 degrees for about 10 minutes; watch for crusty appearance to form. Remove to cool.
3. Take a few warm-up swings. . .
Meanwhile, steam broccoli (I use the microwave for this) and saute 1/2 cup of chopped onion, tomatoes and peppers in butter. (Yes, you can use the same frying pan). Chop the steamed broccoli into small chunks.
In a large bowl, mix eggs, cheeses, avocado ranch dressing, heavy whipping cream, and seasonings.
Now fold in sautéed trinity & broccoli. Pour mixture over cooled sausage and cheese “crust” and smooth it out.
3. Keep your eye on the ball and swing, batter, batter!
Bake at 375 degrees for 20-30 minutes, watching for when it is no longer “wet” in the center and starts to golden-brown on top. Remove and let cool at least 5 minutes.
4. Bring it home, and the fans go wild!
Cut into squares and serve with spatula. Servings come out as clean as if you’d used a carb-laden crust! Add a bread and fruit item for those who are so inclined and NOT on a KETO diet.
Variations: I’ve tried this with spinach instead of broccoli, and without the tomatoes and peppers—also yummy!
Let me know how you liked it, and how you varied this recipe!
1 lb crumbled, cooked and drained sausage (Jimmy Dean)
1/2 c Trinity mix (green peppers, onions and tomatoes; chopped)
1 t olive oil or butter
18 eggs (beaten)
8 oz Colby Jack cheese, shredded
8 oz Cheddar cheese, shredded
2 slices Gouda cheese, broken in small pieces
1 c Parmesan cheese, shredded (some in mix, most to cover sausage layer)
3-4 T Avocado Ranch dressing (Kraft)
1/2 c heavy whipping cream
1 t salt
1/2 t dried dill weed
1/2 t black pepper
1/2 t dried basil
1 t Parmesan Bread Dip (Publix bakery)
This recipe for 13×9 inch casserole (8-10 servings)