A hearty, low-carb breakfast casserole that’s perfect for meal prep, holiday mornings, or feeding a

crowd.

Ingredients

• 1 pound breakfast sausage

• 8 large eggs

• 1 cup heavy whipping cream

• 2 cups grated Mexican cheese blend

• 1 medium onion, diced

• 1 green bell pepper, diced

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

• 1/2 teaspoon seasoned salt

• 1/4 teaspoon paprika (optional)

• 2 tablespoons butter for sautéing

Preparation

♥ Preheat oven to 350°F.

♥ Grease a 9×13-inch casserole dish.

♥ In a large skillet, cook sausage until browned and fully cooked. Drain excess grease if needed.

♥ Add butter, onion, and green pepper to the skillet and sauté until softened, about 5 minutes.

♥ In a large bowl, whisk together eggs, heavy cream, garlic powder, black pepper, seasoned salt,

and paprika.

♥ Stir in 1½ cups of the grated cheese.

♥ Add the sausage and vegetable mixture and stir until well combined.

♥ Pour mixture into prepared casserole dish.

♥ Sprinkle remaining ½ cup cheese evenly over the top.

♥ Bake for 35–45 minutes, or until the center is set and the top is lightly golden.

♥ Allow casserole to rest for 10 minutes before slicing and serving.

Notes

♥ For extra richness, add 4 ounces softened cream cheese to the egg mixture.

♥ Chopped jalapeños make a great addition if you like a little heat.

♥ Leftovers reheat beautifully and make an easy grab-and-go breakfast.

♥ Serve with salsa, sour cream, avocado slices, or hot sauce.