Breakfast Casserole – An Eggcellent On The Go Breakfast


 

“Breakfast is the most important meal of the day” We’ve all heard this quote lots through our life. We’ve heard it enough that many of us think of it as a scientific fact, though this slogan was actually created by a cereal company who’s goal was to sell their newly invented breakfast cereal.

When I was informed of this tidbit of information for the first time I was dumbfounded! I, like many of you, had thought it was scientifically proven and I took breakfast seriously! I knew how I felt if I skipped a breakfast especially on my deadlift day, and it was not a pleasant experience!

Eggs and bacon were my go to breakfast foods once I switched to low carb as they were quick and easy to make. Though bacon is absolutely delicious I grew tired of the same old thing and decided to try making something different.

I remembered a delicious breakfast casserole my mom used to make called Black Hills Golden Egg Bake out of an old Better Homes and Gardens cookbook. This particular recipe called for flour, so I decided to come up with my own low carb version of this egg bake.

I substituted coconut flour for the wheat flour, made a couple other tweaks and put my creation together. Once it was baked and I tasted my first bite, I was delighted!

After that egg bakes were a regular breakfast item. I loved how versatile they were! I could put whatever I thought sounded good in them whether it be bacon, sausage, ham  or all the above plus whatever vegetables I wanted to add. The sky really is the limit on these!

The following recipe is one of my many favorite combinations. I hope to share more combinations with you in the future, and I invite you to be creative and try your own! Use this as a base recipe and have fun with your add ins. Feel free to let me know what you have tried and how it turned out. I would love to hear about it!

How To Make the Ultimate Sausage Egg Bake

Jump to Recipe

 

I firmly believe prep work is the key to a smooth process in baking. I personally like to pull out all the spices I need before hand, and prep all other ingredients. With any recipe I like to start with the meat, in this case the sausage, as meats usually take the longest to prep.

While it’s cooking I then prep the rest of my ingredients. Chop your spinach into medium sized pieces. It’s okay if some are slightly larger than bite sized. Spinach shrinks considerably when cooked and most pieces will become rather small.

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After your done with your spinach mince your green chilis. If you like them bigger feel free to cut them larger! Because  these particular green chilis came from my garden this summer, and are rather hot, a result of planting them too close to my jalapeños. I like to chop them small to help with the heat factor.

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Once your veggies are chopped, crack your eggs into a large bowl, and add your salt, pepper, onion powder, garlic, baking powder, and coconut flour. Mix together and set the bowl aside.

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Once your sausage has finished cooking, add your sausage, half the cheese and vegetables to the mixture and stir until everything is distributed evenly.

 

Pour the mixture into a greased 13 x 9 pan, then sprinkle the remaining cheese on top. Bake for 40-45 minutes, or until risen and set, and the cheese is starting to brown on top.

After this whole process, you may be thinking who has an hour to wait for a casserole to bake in the morning? I know I rarely do! The beauty of this recipe is, it stores extremely well in the fridge and can even be froze. I generally bake this ahead of time and refrigerate part of it up to week, and freeze the rest making this my favorite on the go breakfast!

 

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Ultimate Sausage Egg Bake

You can't go wrong with sausage and eggs for breakfast, and once you add a little green chili and some spinach to it you're well on your way to an epic breakfast! This egg bake recipe may take some time to make but believe me, it's well worth it!
The beauty of this recipe is it stores extremely well in the fridge and can even be froze. I generally bake this ahead of time and refrigerate part of it up to week, and freeze the rest making this my favorite on the go breakfast!
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Servings 12 servings
Calories 221 kcal

Ingredients
  

  • 10 Eggs
  • 1 Lb Breakfast Sausage cooked and crumbled
  • 2 Cups Chopped Spinach
  • 1/2 Cup Chopped Green Chilis
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 2 Tsp Baking Powder
  • 1/4 Cup Coconut Flour
  • 1/2 Cup Shredded Chedder Cheese

Instructions
 

  • Preheat the oven to 350° F.
  • Crack your eggs into a large mixing bowl, then add the salt, pepper, garlic, onion powder, baking powder, and coconut flour. Whisk together until well combined.
  • Add your sausage, half the cheese and vegetables to the mixture and stir until everything is distributed evenly. Pour into a greased 13x9 pan, then sprinkle the remaining cheese on top. Bake for 40-45 minutes, or until risen and set, and the cheese has started to brown on top.
  • Pour into a greased 13 x 9 pan, then sprinkle the remaining cheese on top. Bake for 40-45 minutes, or until risen and set, and the cheese is starting to brown on top.