Casseroles like this make life easy, don’t they? Such a great thing to whip up and have for the next couple of days. Tasty, nutritious and versatile. I don’t know about you but a breakfast casserole is something I am happy with no matter what meal…or snack!

This low carb/keto dish is dairy free, but you can add cheese of course. I think feta would be amazing with this combo of ingredients! Vegetables are a food category some people think are NOT included on the ketogenic protocol but this couldn’t be further from the truth. The reality is that they are a very important piece of the keto diet, making sure to keep them low starch to add the natural sugars/high carbs. Making sure to get lots of veggies in your diet helps us not only get appropriate amounts of micronutrients across the board, but also supports the body’s natural detox mechanisms and can in turn be part of helping stabilize blood sugar (hello fiber) and optimizing hormone levels.

Enjoy this delicious recipe!

INGREDIENTS

• 1 pound breakfast sausage
• 3 cups sliced mushrooms
• Olive oil, as needed for sautéing
• Green onions, diced
• 3 Roma tomatoes, diced
• 1 Tbsp fresh basil, chopped (or 2 Tbsp dried)
• 16 oz chopped frozen spinach, thawed and drained if needed
• 1.5 tsp sea salt or pink Himalayan salt
• 10 eggs

DIRECTIONS

Preheat oven to 350F.

In a medium skillet over medium heat, cook sausage until browned and crumbled. Add olive oil if needed.

Add sliced mushrooms and cook an additional 5 minutes until the mushrooms are soft.

Add the remaining veggies, salt and basil. Cook for just a couple minutes until the veggies start to soften and everything is combined well. Spread the veggie and sausage mixture evenly into a 9×13″ casserole dish.

In a medium sized mixing bowl, crack the 10 eggs and whisk well. Pour over the veggie and sausage mixture.

Bake at 350F 25-30 minutes.