I make a breakfast casserole every week; it’s a huge timesaver to make one breakfast that you can eat all week. So when my friends came over for brunch a couple weeks ago, I knew a breakfast casserole would be the way to go. But since a couple of them follow a keto diet, I needed to make sure that the casserole I made was low on carbs but high on flavor. And it did not disappoint. It was so yummy, it left even the biggest carb-lover satisfied. Here’s a southwest-style low carb casserole full of healthy veggies, packed with protein, and loaded with flavor.
Southwest-Style Low Carb Casserole
- 12 eggs
- 1 lb. breakfast sausage
- 1 C chopped Lacinto kale
- 1/2 C chopped red onion
- 1 Anaheim pepper, seeded & chopped
- 1 medium zucchini, shredded
- 1 C canned coconut milk
- 1/2 C salsa
- 1 C shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- Optional (for topping): sour cream, salsa, guacamole
1. Brown breakfast sausage. Place in greased 9×13 baking dish.
2. Saute onion & pepper in rendered fat in the pan for about 5 minutes. Add kale and zucchini, and saute for another 3 minutes, until kale is wilted and water has evaporated from zucchini. Place in baking dish with the sausage.
3. In mixing bowl, mix together eggs, salsa, coconut milk, cheese, salt & pepper. Pour mixture over sausage and veggies.
4. Drag a fork back and forth through the baking dish to mix the veggies and sausage with the egg mixture.
5. Bake, uncovered, at 350 for 45 minutes.
6. Top with sour cream, salsa, and guacamole (optional).
Makes 10 servings. Nutrition info per serving: 270 calories | 19g fat | 18g protein | 4g carbohydrates
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Read more of Kristina’s contributions to allmomdoes here.
