Low Carb Breakfast Casserole - this is one of the recipes I used to lose 70 lbs

Ingredients

• 1 pound Breakfast Sausage (ground pork or turkey, crumbled)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 9 Eggs (large, room temperature)
• 1 can Rotel Diced Tomatoes with Green Chilies (10‑oz can, undrained)
• 2 cups Shredded Cheese (cheddar, Mexican blend, or mozzarella; shredded)

Instructions

1. Brown the sausage

   Heat a skillet over medium heat, add the 1 lb of sausage, breaking it up with a spatula, and cook until fully browned and no longer pink, about 8–10 minutes. Transfer to a bowl and set aside.

   Time: PT10M

2. Prepare egg mixture

   In a mixing bowl, whisk together 9 large eggs and 1 cup heavy whipping cream until smooth and slightly frothy.

   Time: PT5M

3. Assemble the casserole

   Preheat the oven to 375°F. Spread the cooked sausage evenly in a 9×13‑inch casserole dish, sprinkle the contents of one 10‑oz can of Rotel over the sausage, then pour the egg‑cream mixture over everything, ensuring even coverage.

   Time: PT5M

   Temperature: 375°F

4. Add cheese and bake

   Sprinkle 2 cups shredded cheese over the top. Place the dish in the oven and bake for 35 minutes, or until the cheese is melted, golden, and the center is set.

   Time: PT35M

   Temperature: 375°F

5. Rest and serve

   Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

3 g

Fat

42 g

Fiber

0 g