Rocky Mountain Egg Bake     

In case you didn’t already know, I will let you in on a pretty well known fact about me. I LOVE my breakfast, and lots of it!

The funny thing is, this wasn’t always the case. Before I ate low carb, I could skip breakfast with no problem and I NEVER could eat right off because I would wake up with a heavy feeling in my stomach most mornings. What caused this, I’m not sure, but when I switched to low carb something definitely changed. I woke up ready to face the day with much more energy and a much larger appetite! Now after already having an increased morning appetite and then adding weight lifting to the mix, breakfast is now a pretty big deal in my house! 

Bacon and eggs, (lots of eggs) became my go to breakfast food most mornings. However, mornings are crazy and I found some mornings I was pushing getting my breakfast done before I was supposed to leave for work. That’s where egg casseroles began to come in. Though they may take a while to bake, they store wonderfully, and I love making them up on the weekend to prep for the ever crazy workweek.

This particular egg bake, The Rocky Mountain Egg Bake is probably my favorite egg bake combo ever. It’s chock full of almost everything you could put in an egg bake making for a filling and tasty low carb breakfast! If you haven’t made an egg bake before, and are worried about trying your hand at it. Don’t be. They are super easy to make, and are perhaps one of the easiest low carb recipes I have tried.

The prep work is perhaps the most tedious, but once you have your ingredients ready to go, it’s all a matter of mixing and dumping! 🙂

Prep Work – The Key to Smooth Baking

Prep work is probably the most overlooked step in cooking. In this particular recipe, prep work makes the process SOOOOO much smoother and quicker!

 I always start by prepping the ingredient that takes the longest first. In this recipe, that would be the sausage. Start by throwing a pound of thawed sausage into a skillet and using a cooking spatula chop your sausage into pieces. 

While your sausage cooks, you can begin prepping the other ingredients. Just don’t forget about it, and stir your sausage frequently!

 To prep the olives, begin by opening the can and draining off the juice. Using a small knife, slice your olives into small slices, taking care not take your finger along with it!!!

 

Take your canned or frozen green chiles and dice them also. If you’re buying green chiles I recommend  buying them already diced and take out some of the prep work! When I made this I used roasted and frozen green chiles from last summers garden, so I had to slice and dice them to use in my egg bake!

For those of you who haven’t tried growing your own green chiles, you should! They are sooo much better than store bought, and there is something super satisfying in growing your own produce!

 

 

Once the veggies are ready to go, it’s time for the next step. Scrambling the eggs. Crack your eggs into a large bowl, and add the, baking powder, coconut flour, and spices. Whisk until the eggs are well blended and slightly frothy.

By now your sausage should be done or almost done. Once it’s browned and slightly crispy on the edges you can begin assembling your egg bake.

Dump the sausage, bacon bits, olives, green chiles, and 1/2 cup of shredded cheddar cheese into your egg mixture. Stir everything in until it has all been evenly distributed. Pour the mixture into a greased 13 x 9 pan, and sprinkle another 1/4 cup of shredded cheese over the top, because you can never have too much cheese. 😉

Bake for 40-45 minutes or until the top has browned and the edges have began to pull away from the pan. Serve hot, or let it cool and divide into individual portions, wrap in saran wrap or put in an airtight container, and store in the fridge for your upcoming work week!

 

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Rocky Mountain Egg Bake

The Rocky Mountain Egg Bake is probably my favorite egg bake combo ever. It’s chock full of almost everything you could put in an egg bake making for a filling and tasty breakfast!
Prep Time 30 mins
Cook Time 45 mins
Servings 12 servings
Calories 223 kcal

Ingredients
  

  • 10 Large Eggs
  • 1 Pound Uncooked Breakfast Sausage (Pork)
  • 1/2 Cup Bacon Bits
  • 1/2 Cup Diced Green Chiles
  • 1/2 Cup Sliced Black Olives
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 2 Teaspoons Baking Powder
  • 1/4 Cup Coconut Flour
  • 3/4 Cup Shredded Cheddar Cheese (Split)

Instructions
 

  • Preheat the oven to 350° F, and lightly grease a 13x9 baking dish.
  • In a skillet, cook your sausage. Using a cooking spatula chop your sausage into pieces as it cooks, stirring frequently. Cook until completely browned and slightly crispy on the edges.
  • Crack the eggs into a large bowl, and add the baking powder, coconut flour, and spices. Whisk the mixture until the eggs are well blended and slightly frothy.
  • Dump the cooked sausage, bacon bits, olives, green chiles, and 1/2 cup of shredded cheddar cheese into your egg mixture. Stir everything in until it has all been evenly distributed.
  • Pour the mixture into a greased 13 x 9 pan, and sprinkle another 1/4 cup of shredded cheese over the top.
  • Bake for 40-45 minutes or until the top has browned and the edges have began to pull away from the pan.

Notes

Total Fat - 16 Grams
Saturated Fat - 6 Grams
Total Carbs - 4 Grams
Net Carbs - 2 Grams
Protein - 16 Grams