Monday, May 13, 2013

Low Carb Breakfast Casserole

Here is another breakfast casserole that can be made on the weekend and eaten all week. With the girls home from college now, I am really trying to be quiet in the mornings before I leave for school. This is the perfect breakfast to pop in the microwave.

Low Carb Breakfast Casserole

1lb ground beef
1lb ground sausage
1 8 oz block cream cheese
half an onion, chopped
half a green bell pepper, chopped
a carton of fresh mushrooms, or one can drained
8 eggs
shredded cheese, to cover top of casserole
hot sauce (optional of course)

Preheat oven to 350 degrees.

Chop the veggies and get them sautéing in a large pot/pan in butter or olive oil. Once the veggies are soft, add both of the meats and get them browned up almost done, season with salt and pepper. Drain grease and return to pan. Put 8 oz of cream cheese over low heat in with the meat and cook until thoroughly mixed. (This is where you can add some hot sauce of your choice to the mixture if you want.) Spread mixture into a well greased 9x13 pan. Evenly spread out the meat mixture but don't pack it down too tight.

In a separate bowl  beat up eggs and salt and pepper. Pour eggs over meat mixture and then cover with your favorite shredded cheese.

Cook in the oven for about 30 minutes, you want to make sure the eggs are cooked, everything else is already done.

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