Rebekah's Keto Egg Casserole
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Rebekah's Keto Egg Casserole

1. Breakfast sausage - 1 (8 ounce) package
2. Eggs - 12
3. Shredded Cheddar cheese - 1 (8 ounce) package
4. Heavy whipping cream - ¾ cup
5. Minced onion - 1 tablespoon
6. Dry mustard - 2 teaspoons
7. Dried oregano - 1 teaspoon
8. Salt and ground black pepper to taste - 1 teaspoon

How to cook deliciously - Rebekah's Keto Egg Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Heat a large skillet over medium-high heat. Cook sausage, breaking it apart with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Spread over the bottom of a 9x13-inch casserole dish.

3. Stage

Mix eggs, Cheddar cheese, cream, onion, mustard, oregano, salt, and pepper together in a bowl. Pour mixture over the sausage.

4. Stage

Bake in the preheated oven until firm and cooked through, 30 to 40 minutes.