Egg Casserole Recipe
This easy, simple and delicious egg casserole takes minutes to make and is the perfect healthy breakfast. Gluten free and low carb with incredible flavors.
- 8 Eggs
- 1/3 cup Half and Half (coconut milk for diary free)
- 1 1/2 pounds Breakfast sausage
- 1 cup Sharp Cheddar Cheese (substitute with dairy free option)
- 3 tablespoons Chopped roasted red peppers
- 2 tablespoons Chopped spring onion
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
Preheat oven to 350 degrees. In a skillet on medium heat cook your breakfast sausage until there is no pink and throughly cooked. Line a bowl with paper towels and place the cooked sausage in the bowl to absorb any grease. Set aside to cool.
Spray a 9x13 baking dish with cooking spray. Crack 8 eggs and place in the baking dish. Add the half and half and whisk together.
Chop the green onions and roasted red peppers into small pieces.
Add salt, pepper, onion powder, garlic powder, smoked paprika, green onions, roasted red peppers, cheese, and cooled sausage into the baking dish and whisk all together.
Place baking dish in the oven and bake for 30-35 minutes. Serve nice and warm.
If you are making the dairy free option, substitute half and half with coconut milk and replace the cheddar cheese with a diary free option or you can leave it out. The casserole has lots of other yummy flavors to make up for no cheese.
You can easily make this with other meat, cheese, and veggie combinations.
Calories: 380kcal | Carbohydrates: 1g | Protein: 21g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 240mg | Sodium: 895mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg