As much as I wish I could make my family fancy breakfast every morning, that’s just not reality. We have a generally busy life. From working to blogging to web design to family and all of life’s other adventures thrown in the mix. I am such a fan of meal prep. It makes our crazy weeks a little more manageable. This Low Carb Breakfast Casserole has just five simple ingredients, is packed with veggies, and super easy to whip up. Cue meal prep Sunday!
I miss potatoes. Their starchy, potatoey goodness lends something to a breakfast casserole that I never thought I would be able to replace. Chopped cauliflower has filled that void for me. It’s way less calories, and soaks up the sausage flavor like none other. It’s not a potato replacement per se, but it certainly adds a potato-like component to the casserole. Next, add in some eggs, a little cheese, and a dash of cream and you’re ready to go.
This casserole is SO easy. Start by chopping the cauliflower. I aim for chunks the size of a cubed dime. Smaller pieces prevent you from getting a giant mouth full of cauliflower. Think diced-potato size. Place all of the chopped cauliflower in a large bowl. Next, brown and crumble some breakfast sausage. Add this to the chopped cauliflower, and let cool for a few minutes. Crack in the eggs, add the cheese and cream, and mix together. Pour the mix in a 8.5″ x 11″ baking pan, and bake for 45 minutes. You can snag an Emile Henry pan like mine here (they are non-stick and so gorgeous. Just be sure to always hand wash!).
What’s your favorite Low Carb Breakfast Casserole? Leave it in the comments so I can check them out.
5 Ingredient Low Carb Breakfast Casserole
Whip up this super easy, Low Carb Breakfast Casserole in no time. With just five ingredients, and minimal prep, you can go about your busy schedule and still have a hearty breakfast
- 1 small cauliflower chopped in small cubes
- 1 lb breakfast sausage
- 10 whole eggs
- 10 oz cheddar cheese shredded
- 2 oz heavy cream
Heat the oven to 350 degrees.
Chop the cauliflower in small cubes if you have not already done so. Put the cauliflower in a large mixing bowl and set aside.
Next, brown and crumble the breakfast sausage. Drain the grease, and add the crumbles to the cauliflower.
In a small bowl, crack and whisk the eggs. Add 5 oz of cheddar and heavy cream. Add this mixture to the sausage/cauliflower combo. Mix well to combine.
Pour the mixture in a 8.5" x 11" baking pan. Top with the additional 5 oz of cheddar. Bake for 40 to 45 minutes, or until no longer jiggly. Cut into 10 squares, and serve immediately (or save for meal prep). Serve with salsa and fresh chives!