Description

A savory breakfast casserole with protein-rich turkey sausage and eggs, using riced cauliflower and bell pepper for fewer starches and a satisfying texture.

Ingredients

Scale

Casserole Base

1 lb lean ground turkey sausage (93/7)
14 oz frozen riced cauliflower (thawed and squeezed dry)
1/2 cup finely diced red bell pepper
1.5 cups 6 oz shredded sharp cheddar cheese, divided

Savory Egg Custard

7 large eggs
2 cups 16 fl oz 2% milk
2 tbsp ground flaxseed meal
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp hot sauce (optional)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9 x 13 inch baking dish.
In a large skillet over medium-high heat, cook turkey sausage, breaking it apart, until browned, 8 to 10 minutes. Drain excess fat.
Spread sausage in the baking dish. Distribute the thawed, squeezed-dry riced cauliflower and the bell pepper over it. Sprinkle 1 cup (4 oz) cheddar.
In a bowl, whisk eggs. Add milk, flaxseed meal, garlic powder, onion powder, salt, pepper, and hot sauce. Whisk until smooth.
Pour custard over the dish. Top with remaining 1/2 cup (2 oz) cheddar. Cover tightly with foil and bake 30 minutes.
Uncover and bake 20 minutes, or until the center is set and an instant-read thermometer in the middle registers 165°F (74°C). A knife inserted in the center should come out without wet egg.
Rest 5 minutes. Slice into 12 squares.

Notes

Nutrition Information (Per Serving)

Calories: 192 kcal Total Fat: 11.9 g Saturated Fat: 5.1 g Sodium: 281 mg Total Carbohydrates: 5.3 g Dietary Fiber: 1.2 g Net Carbohydrates: 4.1 g Total Sugars: 3.3 g Protein: 16.2 g

Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber.

Nutrition

Calories: 192