This is one of my go to recipes. I make at least once or twice a month. Often I make it on Sunday, and then eat it each weekday for breakfast. Is impressively high in protein and also pretty low carb and low fat. It also tastes pretty good!
You can freeze this, and it won’t be too bad. However, honestly, I am very picky about my food, and, in my opinion, it will taste like it’s been frozen. I recommend you try freezing just one slice to see what you think.
I talked about this in my Spicy Sausage Pasta Bake Recipe, but here’s the sausage I use:
They’re already cooked, just throw them in, and you’re good to go. This recipe was adapted from this Breakfast Casserole recipe at Kalyn’s Kitchen. By the way, Kalyn’s Kitchen is a great resource for lower carb, higher protein recipes.
You could also make this healthier by add some veggies. I have steamed a bag of chopped broccoli and sprinkled it in the bottom of the pan along with the sausage. However it was a tad too broccoli-ish for me. :: sigh :: I’m really not a vegetable person, although I wish I were. I’m sure if I chopped the broccoli up smaller and put in a little less, I could get by with it.
Keywords: bake breakfast low-carb high protein
- 9.6 oz bag of fully cooked turkey sausage crumbles (or any cooked sausage)
- 5 oz (1 ¼ cups) shredded cheddar cheese
- 12 whole large eggs
- 4 large egg whites
- 6 oz low fat cottage cheese (about ¾ cup)
- 2 Tbsp Mrs. Dash all purpose seasoning
- Salt and Pepper to taste (I use none, but I don’t really use salt in anything ever.)
Preheat oven to 350ºF. Lightly spray a 13 x 9 inch pan.
Sprinkle the sausage in the bottom of the dish. Sprinkle the shredded cheddar cheese evenly over the sausage.
In a bowl, whisk together whole eggs, egg whites, cottage cheese, Mrs. Dash seasoning, salt, and pepper.
Pour egg mixture evenly over the sausage and cheese in the pan. Fluff gently with a fork to mix.
Bake for 35 minutes until set. Store in refrigerator.