Recipe obtained from The Diet Chef

(https://www.thedietchefs.com/keto-breakfast-casserole/)

Eggs are my all time favorite breakfast but I don’t always have time to prepare them in the morning. I love making an egg casserole (or two!) on the weekends to have prepped for an easy breakfast that I can quickly reheat on weekdays. I often double the recipe and freeze one casserole for a later time. I usually find myself adding extra veggies to the egg mix, topping with extra cheese, and always finishing it off with hot sauce.

Servings: 12

Ingredients:

• Just under 1lb. (400g) pork sausages
• ½ red bell pepper, finely diced
• ½ yellow bell pepper, finely diced
• 3 cloves of garlic, finely minced
• 6 ¾ cups (200g) fresh spinach
• 3 tbsp fresh parsley, chopped
• 10 eggs
• ¾ cups (150mL) heavy cream
• 1 ¼ cups (150g) shredded cheddar cheese
• Fresh parsley for decoration
• Olive oil
• Salt, pepper

Instructions:

1. Preheat oven to 350°F (180°C).
2. Coat the surface of a pan with olive oil and put it over medium-high heat. Add minced garlic and sausages and cook until the sausages brown.
3. Add red and yellow bell peppers and cook for a few minutes. 
4. Blanch fresh spinach in salted water, drain and chop it roughly. 
5. Add blanched spinach to the mixture with sausages and peppers, add chopped parsley, salt, and pepper.
6. Transfer the mixture to a baking dish. 
7. Beat the eggs with a hand mixer, add heavy cream and mix well. Pour into the baking dish and place in the oven.
8. Bake for 20-25 minutes, and 5 minutes before the end, remove the baking dish from the oven, sprinkle with cheddar cheese, and return to the oven until the cheese melts. 
9. Decorate with fresh parsley and serve.

Enjoy!

Beth