If you love a hearty breakfast casserole, you aren’t alone. Breakfast casseroles are easy to make and will usually always turn out edible, if not totally delicious. You can’t really go wrong. It’s basically a crustless quiche and it’s a great way to get plenty low carb protein to start your morning off on the right foot.
The wonderful thing about these types of recipes is that you can pretty much fill them with whatever you have in the fridge. Leftover salmon? Sure! a few remaining florets of broccoli? Why not?! (I smell another recipe coming on…) The ingredients listed here just happened to be what I had in my fridge this morning while the food supply is running low. I have to get to the grocery store but didn’t want to head out on an empty stomach, because we all know what effect that can have on your final receipt. Can we say buying everything in sight?
So I basically grabbed what I had on hand and it turned out incredible! The only thing I put in the recipe that I didn’t do myself was to saute the onions first. It really does make a difference in flavor. Otherwise, this is fast and easy to make and you can get ready for the day while it bakes in the oven. Not bad for modest little “low-on-groceries” casserole!
YOU MIGHT ALSO ENJOY:
- Low Carb Bacon Asparagus Breakfast Casserole
- Low Carb Taco Salad Casserole
- Low Carb Mexican Chorizo Scramble
- 1/4 medium yellow onion, chopped
- 2 tbsp. oil (+ more for greasing the baking dish)
- 4 large whole eggs
- 1/2 cup chopped, good-quailty sausage
- 1/2 medium orange bell pepper, chopped
- 1/2 cup grated zucchini
Preheat oven to 400 F.
Saute the chopped onion in the oil until translucent, then allow to cook a bit to a warm and touchable temperature.
In a medium mixing bowl, whisk the eggs.
Mix all ingredients into the egg and stir to combine.
Pour into an oiled casserole dish, about 6X9 inches (smaller is okay)
Bake for 30 minutes.
Cool, cut in half and serve.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):