Italian Breakfast Casserole

Italian Breakfast Casserole 11

I am so excited to report that my husband, dog and I will be moving in a month! I can’t wait to have a kitchen with a gas stove and more storage. My little itty-bitty kitchen just doesn’t have enough space for me and all my cooking gadgets.

Since we are moving so soon I have made it my goal to slowly eat our way through the contents of our fridge and freezer. So this means getting creative with my Low Carb cooking. Today I decided to go Italian, because I feel it is important to constantly contradict the assumption that Italian food is off-limits to Low Carb eaters.

A while ago I decided to purchase an enormous amount of mild italian sausage from Costco and that will get used up in this recipe. Similar to my very popular Crustless Pizza recipe, this dish can be filled with an abundance of your favorite antipasta items. Today I chose to add green olives, mushrooms, sun-dried tomatoes, and my marinated mozzarella. Feel free to add other ingredients such as marinated artichokes and pepperoni. This is a simple dish that you can easily whip up for a yummy Italian feast for breakfast or dinner.

Italian Breakfast Casserole Ingredients:

  • 6 Uncooked Links of Mild Italian Sausage, removed from casing;
  • 1/2 cup Mushrooms, sliced;
  • 1 medium Onion, diced;
  • 2 tablespoons Olive Oil;
  • 6 Sun-Dried Tomatoes, thinly sliced;
  • 1/4 cup Green Olives, sliced;
  • 6 Marinated Mozzarella Balls, quartered;
  • 8 Eggs, beaten;
  • 1/2 cup Cream;
  • 1/2 teaspoon Dried Italian Seasonings;
  • 1/2 teaspoon Freshly Ground Pepper;
  • 1/4 teaspoon Salt.
  1. In a large saute pan sweat onions in olive oil, over medium heat, for about five minutes until onions are translucent. Italian Breakfast Casserole 01
  2. Add sausage meat and mushrooms. Continue to cook over medium heat using a wood spoon to break up the sausage. Italian Breakfast Casserole 02
  3. Cook until sausage is browned. Italian Breakfast Casserole 03
  4. Pre-heat oven to 375°f.
  5. Transfer sausage mixture to a large casserole dish. Italian Breakfast Casserole 04
  6. Top with sliced green olives. Italian Breakfast Casserole 05
  7. Sprinkle sun-dried tomatoes on top.
  8. In a bowl beat eggs, cream and spices together until well combined.
  9. Pour egg mixture over the casserole.
  10. Dot the casserole with the quartered Marinated Mozzarella Balls.
  11. Place the casserole in the oven and bake to 45 minutes, or until it is golden brown on top.
  12. Remove casserole from the oven and let cool for five to ten minutes minutes before cutting. Enjoy! Italian Breakfast Casserole 11
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