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Rebekah's Keto Egg Casserole

4

50 min

Rebekah's Keto Egg Casserole

Rebekah's Keto Egg Casserole Photo 1

Category

Egg appetizer

Time

50 min

Serving

8 persons

Calories

374

Rating

4.00★ (52)

Cuisine

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

Ingredients

  • breakfast sausage: 1 pack (8 ounce pack)
  • eggs: 12 piece
  • cheddar cheese: 1 pack (8 ounce pack, shredded)
  • heavy whipping cream: 0.75 cup
  • onion: 1 Tbsp (minced)
  • dry mustard: 2 tsp
  • oregano: 1 tsp (dried)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Rebekah's Keto Egg Casserole Photo 21
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  1. Preheat oven to 350 degrees F (175 degrees C).
    Rebekah's Keto Egg Casserole Photo 2
  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.
    Rebekah's Keto Egg Casserole Photo 3
  3. Mix eggs, Cheddar cheese, cream, onion, mustard, oregano, salt, and pepper together in a bowl. Pour mixture over the sausage.
    Rebekah's Keto Egg Casserole Photo 4
  4. Bake in the preheated oven until firm and cooked through, 30 to 40 minutes.
    Rebekah's Keto Egg Casserole Photo 5

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