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)
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 Facts per Serving: Calories: 192 kcal | Total Fat: 11.9 g (Saturated Fat: 5.1 g) | Total Carbs: 5.3 g (Fiber: 1.2 g, Sugars: 3.3 g, Net Carbs: 4.1 g) | Protein: 16.2 g | Sodium: 281 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 192