Rebekah's Keto Egg Casserole

Breakfast Casserole - Breakfast and Brunch

Egg casserole can easily be made with any breakfast meat and made ahead for an easy meal.

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 8

Yield: 1 9x13-inch casserole

Rebekah's Keto Egg Casserole

Ingredients

1 (8 ounce) package breakfast sausage

12 eggs

1 (8 ounce) package shredded Cheddar cheese

¾ cup heavy whipping cream

1 tablespoon minced onion

2 teaspoons dry mustard

1 teaspoon dried oregano

salt and ground black pepper to taste

Egg Pie

Breakfast and Brunch

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat a large skillet over medium-high heat. Cook sausage breaking it apart with a wooden spoon until browned and crumbly 5 to 7 minutes. Spread over the bottom of a 9x13-inch casserole dish.

Step 3

Mix eggs Cheddar cheese cream onion mustard oregano salt and pepper together in a bowl. Pour mixture over the sausage.

Step 4

Bake in the preheated oven until firm and cooked through 30 to 40 minutes.

Nutritional Information

Rebekah's Keto Egg Casserole

Servings Per Recipe:8

Calories: 374.2

% Daily Value *

Protein: 21g 42%

Carbohydrates: 2.2g 1%

Dietary Fiber: 0.1g 1%

Sugars: 0.8g

Fat: 31.4g 48%

Saturated Fat: 15.5g 77%

Cholesterol: 355.2mg 118%

Vitamin A Iu: 987.1IU 20%

Niacin Equivalents: 5mg 39%

Vitamin B6: 0.2mg 13%

Vitamin C: 0.7mg 1%

Folate: 42.3mcg 11%

Calcium: 267.3mg 27%

Iron: 2mg 11%

Magnesium: 22.3mg 8%

Potassium: 220mg 6%

Sodium: 559.2mg 22%

Thiamin: 0.2mg 21%

Calories From Fat: 282.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.