As many of my friends know Nick and I have been doing the Keto diet. I use that term loosely, however. While I think he is doing Keto I think I have adapted a more low carb diet. The reason I say that is because if you know about the recently popular Keto diet it includes a huge increase in fat and protein intake. I am not good at that part but I have become very good at cutting carbs!
With that being said, I wanted to share some of my favorite recipes with my friends! It will also prove that low carb is not hard and it’s not so bad.
Above is the nutrition breakdown for this recipe and it actually does have high fat in it! I’ve learned with the lack of sugar in my diet the calories in many things are easier to get accept. Generally eating something this size and seeing over 300 calories would make me cringe! The following ingredients are needed for this recipe:
Jimmy Dean Sage Sausage – 16oz Roll
Full fat cream cheese – 8oz
30% Whipping Cream – 1/4 cup
Shredded Cheese of Choice – 1/2 cup
Large Eggs – 8
1. Preheat oven to 425. Brown sausage in a skillet, drain grease.
2. Put sausage back in warm skillet. Add 8oz cream cheese. The warm skillet will help the cream cheese soften up and bind together with the sausage.
Place sausage in a greased baking dish. For this size of casserole I used an 8×8 dish.
3. Place 8 eggs in a medium bowl. Add the 1/4 cup 30% whipping cream to the eggs. Beat the two together. Add cheese and slightly beat all three (egg, cream, and cheese).
4. At this point season as you like. Personally I did not add the normal spices such as salt and pepper. Since I used sage sausage it had a lot of flavor already. I only added parsley to the egg mixture.
5. Pour the egg mixture over the sausage mixture. I leave gaps in the sausage so that egg seeps into the sausage and it makes for a better binding.
6. Bake at 425 for 25-30 minutes! Let cool for about 5 minutes before cutting and serving.
* Some possible add ins are any vegetables of your choice. Once I added a can of Rotel and it was amazing.
** If I am making this for meal prep purposes I will use a 9×13 dish and just increase the egg amount to 12 and add another 1/4 cup of cream. It works so well for breakfast prep. Breakfast is definitely the meal I struggle with throughout the week.