I love eating eggs in the morning, but I usually don’t have enough time to cook them up before work. I usually make a plain omelette with cheese and serve it with bacon or sausage when I have time to cook breakfast.
Casseroles are favorites of mine because they make enough to eat leftovers for several days. This week, I made a basic egg casserole that I could reheat for a quick breakfast at work.
I only put sausage and cheese in it along with coconut milk to keep the carbs low, but there are a lot of low carb items that could be added like mushrooms and onions.
- 1 pound bulk sausage
- 1 cup coconut milk
- 2 cups shredded cheese
- 6 large eggs
- non-stick cooking spray
- Brown sausage in frying pan until no longer pink.
- Beat together eggs and coconut milk. Season with salt and pepper.
- Spray 8×8 baking pan with non-stick spray. Pour a thin layer of egg mixture into pan and cover with sausage. Sprinkle with shredded cheese. Pour the rest of the egg mixture evenly over top.
- Bake at 350 until brown on top. (about 20-30 minutes)
Carbs per square: 1g
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