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!
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
Nutrition
Calories: 223kcal