Sausage Mushroom Breakfast Bake

A comforting low carb sausage mushroom breakfast casserole that’s perfect for a fast & easy hot breakfast, or any time of day. It’s tasty and filling, and one special ingredient reminds me of a bread-based breakfast casserole without the bread.

INGREDIENTS

* 1/2 teaspoon Salt, divided
* 6 large Eggs
* 2 tablespoon Butter
* 2 ounces Shredded Cheese (whatever kind you like, I used Jarlsberg & Gouda)
* 1 1/2 tablespoon Coconut Flour
* 1/4 teaspoon Baking Powder
* 3 ounces Breakfast Sausage, bulk
* 30 grams chopped Onion, optional (about 2 tablespoons)
* 2 ounces Mushrooms, diced
* 3-4 slices Bacon, cooked & chopped or crumbled
* 1 1/2 teaspoon Bacon grease

DIRECTIONS

Preheat oven to 350F

Cook bacon with your preferred method, and drain on paper towels (I use leftover bacon for this recipe – you can also skip this step if you don’t want bacon in this). Once cooled, crumble or chop the bacon

Brown the sausage, mushrooms, and onions in a skillet and set aside.

Grease a 7″ x 5″ glass baking dish or glass loaf pan with bacon grease, or line a metal pan of similar size with parchment.

Sift and combine the coconut flour with the baking powder and half the salt, and set aside.

Melt the butter in a small bowl or ramekin and set aside. In a medium-sized bowl, beat the eggs together with the remaining salt.

Fold in the shredded cheese and the coconut flour mixture. Slowly stir in the melted butter.

Place the browned sausage mixture into the baking dish and crumble the cooked chopped bacon over the sausage.

Pour the egg mixture over all and bake 30-40 minutes until the center is no longer wet. Let cool about 15 minutes before serving.

Makes two servings. Refrigerate leftovers up to 5 days. Freezes well when cut into pieces.

NOTES:

The bacon is optional, but I recommend using the fat to grease the pan if you don’t have parchment.

Although this serves two, you can multiply the ingredients as needed.