This recipe’s origin dates back about a decade or more, when I was first diagnosed with Type 2 Diabetes. It was part of the “Congratulations, you’re now a diabetic!” package that the medical group handed out as a part of a semi-compulsory 2-day Diabetes education course I took. The recipe has evolved quite a bit from the original recipe over the years, and now that we’ve embraced the low carb-high fat/ketogenic way of life, the recipe has gone keto, too.
My husband named it “brainless breakfast” because once you make it, breakfast becomes “brainless” as you already have it made for most of the work week and thus no longer have to think about it. This is as essential as coffee in the morning when you’re a commuter and your drive to the office is two hours.
Brainless Breakfast - Keto
An easy make-ahead breakfast casserole to help make mornings a little less stressful... and a bit more 'brainless'.
Make this in a non-stick foil pan, cover it with foil, and store it in the refrigerator; then, you can toss the pan when the casserole has been eaten and eliminate cleanup. It can be made even more brainless if you make a double batch, cut it into pieces, and store it in individual freezer containers, so all you need to do is grab and go.
Ingredients
- 1 pound bulk pork sausage
- 12 large eggs
- 1 small white onion, diced
- 1 cup diced yellow bell pepper
- 1/2 cup diced green bell pepper
- 1 cup chopped fresh cilantro
- 1/4 cup heavy whipping cream
- 6 oz. cheddar cheese, grated
- 6 oz. pepper jack cheese, grated
- Salt and black pepper to taste
Directions
- Preheat oven to 350 degrees F and lightly greased a 9×13 baking dish.
- In a large skillet, crumble sausage and cook almost all the way through.
- Add onions and diced bell peppers to the pan and cook until the sausage crumbles become well-browned. Set aside and let cool while you prep the egg mixture.
- Mix eggs and heavy whipping cream together in a large bowl.
- Stir in cheeses and cilantro and a healthy pinch of salt and pepper.
- Add sausage and vegetable mixture to the baking dish, then pour egg mixture over it and gently stir to mix together and smooth flat
- Bake for 35 minutes or until a knife inserted in the center comes out clean.
Cut into 8 equal-sized pieces. Serve warm or cold; either tastes equally good. Store leftovers in the fridge.
Of Food & Foxes 