Sausage Egg Casserole

This meal is classic breakfast comfort food. Whether you’re feeding a whole family or you just need something you can reheat every morning for a week of on-the-go, this will keep you full and fueled.

Sausage Egg Casserole_1.jpg


For Biscuit Crust:

¾ cup almond flour
¼ cup coconut flour
½ tbs baking powder
¼ tsp salt
3 tbs butter, softened
½ cup milk (I have used almond or coconut)

For Casserole:

1 tbs butter
½ onion, chopped
½ lb breakfast sausage (I just buy a 1lb log)
1 sprig rosemary
2 handfuls chopped kale or spinach
10 eggs
2 tbs heavy cream
¾ cup shredded cheddar
Salt and pepper to taste

Preheat oven to 425’F. Combine all ingredients for the crust and form into a dough. Spray the bottom of an 11×9 inch baking dish and press the dough into the bottom of the dish.

Now make the casserole. Add the butter and onion to a pan and sautee onion 3-5 minutes. Add the sausage and cook through. Halfway through cooking, add the sprig of rosemary. (This will be removed later.) When sausage is nearly cooked, add the kale or spinach and allow to wilt slightly. (Note that spinach will wilt much faster than kale!) Remove the rosemary sprig. Spread the mixture evenly over the dough you already pressed into the baking dish.

In a separate bowl, whisk eggs and heavy cream. Add salt and pepper to taste. Pour over the sausage mixture in the baking dish. Sprinkle shredded cheddar evenly over the top.

Bake uncovered 25-30 minutes or until the casserole has firmed up in the center. Top with hot sauce for an extra kick! Makes 8 pieces.

Sausage Egg Casserole_2





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