Low Carb Spicy Breakfast Casserole

 

Sweet Harold's favorite meal of the day is breakfast.  His favorite breakfast meal is biscuits and gravy.  Well, those are not going to show up on any low carb menu.  So, in an effort to keep his tummy happy, his breakfasts low carb, and his interest piqued, I played in the kitchen this morning.

If you don't care for spicy foods, this recipe is easy to adapt.  Change the hot breakfast sausage for mild, leave out the jalapenos and substitute green bell peppers, swap the pepper jack cheese to cheddar, and omit the red pepper flakes entirely.  See?  Same but different!

1 lb. hot or mild breakfast sausage

8 eggs, lightly beaten

salt and pepper to taste

1/2 t. granulated garlic

1/4 red pepper flakes

1 cup shredded pepper jack cheese, divided

4 oz. cream cheese, softened

2 cups baby spinach leaves

6 - 8 slices of jalapeno (or diced bell pepper)

chopped parsley for topping

Preheat oven to 375 degrees F.  Spray a 8 x 8 casserole dish with non-stick spray.

Brown the sausage over medium high heat in a large skillet.  Break the sausage up with a wooden spoon and drain any grease.  Remove from heat and stir in spinach.  It will begin to wilt from the heat of the sausage.

While the sausage is cooking, you'll prepare the eggs.  In a large mixing bowl, whisk together the eggs, salt and pepper, red pepper flakes, and half the shredded cheese.

Spread the sausage and spinach evenly into the baking dish.  Using your fingers, pinch pieces of the cream cheese and divide it evenly over the sausage/spinach.

Slowly pour in the egg mixture.  Top with the remaining cheese and the sliced jalapenos.

Bake for 25-28 minutes until the top has browned and the internal temperature of the casserole is 160 degrees F.  Remove casserole from oven and let rest for 5 minutes or so before cutting into squares and serving.  Top with chopped parsley if desired.

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