Clean recipe · stepawayfromthecarbs.com
Low Carb Sausage Bake
A cheesy, custardy low carb sausage bake made with ground sausage, eggs and Italian cheese. About 24g of protein and 2g net carbs per serving, and it reheats beautifully for make-ahead keto breakfasts.
Original recipe: stepawayfromthecarbs.com
- Yield:
- 6 servings
- Prep:
- 10 min
- Cook:
- 25 min
- Total:
- 35 min
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Ingredients
- 1 lb ground sausage meat (eg mild Italian)
- 4 eggs
- 1½ cups shredded Italian cheese (divided)
- ⅓ cup fine almond flour
- ¼ cup heavy whipping cream
- 2 tbs sour cream
- ¼ cup butter (melted and cooled)
- salt and black pepper
Instructions
- Preheat the oven to 375F. Spray a 10 x 7" casserole dish with non-stick spray or similar.
- Cook the ground sausage in a large skillet over medium-high heat, breaking it into small crumbles, for 8-10 minutes until it is browned all over. Drain any excess liquid and set aside to cool slightly.
- Beat the eggs in a large bowl, then add one cup of the shredded cheese, plus the almond flour, heavy cream, and sour cream. Stir until fully combined.
- Add the sausage and melted butter. Season with salt and a generous amount of black pepper and mix well.
- Pour everything into the prepared casserole dish, and sprinkle the remaining cheese on top.
- Bake for 15-20 minutes uncovered or until the center has cooked through and no longer wobbles when you gently shake the dish.
- Let the bake rest for 5 minutes, then cut into six portions and serve.