This is the perfect recipe for those wanting a make-ahead breakfast that you can have in the fridge for several days. It is absolutely a keto friendly recipe with no gluten, lots of healthy fat and protein and even some greens! I personally love this kind of dish for any meal!

When you eat a high fat and moderate protein diet, your body stays satiated far longer than normal and your hunger hormones (leptin and ghrelin) come into balance. What does that mean? You will find yourself feeling less “munchy” and less controlled by cravings. You will also find that when you eat like this you will become more in touch with when to stop rather than having times of still feeling like you’re “missing something” simply because your hunger hormones have been out of whack. When your body is out of balance internally like that, the signals get crossed and people end up feeling like they have no will power. Nourishing your body the way it was designed to be nourished will make the biggest difference.

INGREDIENTS

• 1 pound ground breakfast sausage
• 8 oz cream cheese (full fat)
• 8 oz shredded cheddar cheese
• 8 oz heavy cream
• 5 oz baby spinach
• 6 eggs

DIRECTIONS

Preheat the oven to 375 F.

Cook the breakfast sausage in a medium skillet over medium heat. Once it’s cooked through, drain the excess fat. Place the skillet back on the stovetop and mix in the cream cheese until it is fully melted and incorporated. It helps melt faster if you cut the cream cheese into cubes before adding it to the sausage.

In a medium bowl, beat the eggs and heavy cream together.

Place the spinach in a pot on the stove with just a couple tablespoons of water and heat it just until it is wilted.

Spread the sausage and cream cheese mixture on the bottom of a 13×9″ casserole dish.

Sprinkle the wilted spinach evenly all over the top of the sausage mixture making sure spinach is drained well.

Next, sprinkle the shredded cheddar cheese on top of the spinach.

Finish by pouring the egg and heavy cream mixture evenly over top the layers. Pour slowly so the layers stay put.

Bake the casserole 35-40 minutes or until it starts to turn a golden brown.