Egg Casserole

Make ahead breakfasts are my favorite breakfasts. It's nice to open the fridge and see breakfast all there so I can get on with changing diapers and playing games with my littles. This breakfast caserole makes 6 servings and is full of good fats and yummy veggies. At 5 net carbs a slice, it will leave you full until lunch for sure. I make this in a 8x8 inch pan but any 2 quart dish will work.

You need:
  • 9 eggs
  • 1/2 onion chopped
  • 1/2 green pepper chopped
  • 6-8 mushrooms, sliced
  • oil
  • 1/2 cup nutritional yeast 
  • garlic
  • salt and peper
  • 1 cup spinach, packed
  • 1/2 lb sausage, cooked

Cook your sausage if you have not already, and preheat your oven to 350f. Now, in a saucepan on medium heat saute the onions, green peppers and sliced mushrooms until *almost* cooked to your liking. At this point add in the garlic, salt and pepper and and other seasonings you like (sometimes I add in Italian seasoning and some tomato sauce for a fun twist) and give it a good stir. Dump in your spinach and reduce it until onions, peppers, spinach and mushrooms are cooked. In another bowl mix eggs with the nutritional yeast.

In your 8x8 pan spread the veggie layer and add the sausage on top. Dump the egg mixture last of all and give it a whisk-over with a spoon--I also like to add a little bit of salt and pepper on top Bake in the over at 350f for 25 minutes and slice into 6 pieces. Makes 5 net carbs a slice. I like to serve it drizzled with hot sauce or topped with an avocado or guacamole. Enjoy!