Servings: 8 Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Ingredients:
- 1 lb breakfast sausage (no sugar added)
- 4 cups cauliflower rice (fresh or frozen)
- 8 large eggs
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped green onions
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook sausage until browned, about 5-7 minutes. Drain excess fat and spread evenly in the baking dish.
- Sprinkle cauliflower rice over sausage, then top with 1 cup cheddar cheese.
- In a bowl, whisk eggs, heavy cream, garlic powder, onion powder, salt, and pepper until smooth.
- Pour egg mixture over the casserole and top with remaining cheddar cheese.
- Bake for 35-40 minutes until set and golden. Garnish with green onions and serve warm.
Nutritional Information (per serving):
- Calories: 320 kcal
- Carbohydrates: 4g (Net Carbs: 2g)
- Protein: 18g
- Fat: 26g
- Fiber: 2g
- Sugar: 1g
Tips:
- Use frozen cauliflower rice for convenience; thaw and squeeze out excess moisture to avoid sogginess.
- Add diced bell peppers for extra color and crunch without adding carbs.
- Make ahead and reheat in the oven for a quick breakfast.
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