Ingredients
The Hearty Protein Base:
The combination of different meats adds layers of flavor and satisfying texture.
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Pork Sausage: 1 pound. A quality ground pork breakfast sausage is classic. Choose a flavor profile you enjoy, whether it’s mild, hot, or sage-infused.
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Bacon: ½ pound (about 8-10 slices), chopped. The smoky, salty flavor of bacon is a perfect complement to the sausage. Cooking it until crisp is key.
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Alternative Proteins: Feel free to substitute with 1 pound of ground turkey or chicken, diced ham, or even a spicy chorizo for a different flavor profile.
The Creamy Egg Custard:
The custard is the binder that brings everything together, and its texture is paramount.
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Large Eggs: 12. This large quantity of eggs creates a substantial, protein-rich base for the casserole.
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Heavy Whipping Cream: ½ cup. This is the secret to a rich, tender, and non-watery custard. The high-fat content creates a luxurious texture that is far superior to using only milk.
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Unsweetened Almond Milk (or Whole Milk): ½ cup. A splash of milk thins the custard just enough. Unsweetened almond milk is a great low-carb option, but whole milk or even half-and-half can also be used.
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Seasonings:
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Salt: 1 teaspoon.
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Black Pepper: ½ teaspoon, freshly ground.
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Garlic Powder: 1 teaspoon.
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Onion Powder: ½ teaspoon.
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The Cheesy Goodness:
A generous amount of cheese provides flavor, fat, and helps the casserole set beautifully.
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Sharp Cheddar Cheese: 1 ½ cups, shredded. Sharp cheddar provides a bold, tangy flavor that stands up to the other ingredients.
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Monterey Jack Cheese: 1 cup, shredded. Monterey Jack is a fantastic melting cheese that adds a mild, buttery flavor and a wonderful “cheese-pull” quality.
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Cheese Tip: For the best melt and flavor, buy blocks of cheese and shred them yourself. Pre-shredded cheeses are often coated with starches to prevent clumping, which can affect the final texture.
The Nutrient-Packed Vegetables:
Vegetables add color, flavor, and essential nutrients. It is crucial to cook them down to remove excess moisture.
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Yellow Onion: 1 medium, chopped. Provides a sweet, aromatic base flavor.
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Bell Peppers: 2 medium (any color combination), chopped. Red, orange, or yellow peppers add a touch of sweetness, while green peppers offer a more savory note.
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Fresh Spinach: 5 ounces, fresh. This seems like a lot, but it cooks down significantly. Pre-cooking it is essential.
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Mushrooms: 8 ounces, sliced. Mushrooms add a wonderful, earthy umami flavor.
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Butter or Avocado Oil: 1 tablespoon, for sautéing the vegetables.
Instructions
Begin by preheating your oven to 375°F (190°C). Generously grease a 9×13 inch casserole dish with butter, non-stick cooking spray, or bacon grease for extra flavor. Set the prepared dish aside.
In a large skillet over medium-high heat, add the ground pork sausage. Use a spatula or wooden spoon to break the sausage apart as it cooks. Brown the sausage until it is no longer pink, which should take about 8-10 minutes. Once cooked, drain the excess grease and transfer the sausage to the prepared casserole dish, spreading it in an even layer.
In the same skillet, cook the chopped bacon over medium heat until it is brown and crispy, about 6-8 minutes. Use a slotted spoon to remove the bacon from the skillet, leaving a tablespoon of the rendered bacon grease in the pan. Scatter the crispy bacon bits over the sausage in the casserole dish.
This step is critical for success. To the skillet with the reserved bacon grease, add the chopped onion and bell peppers. Sauté over medium heat for 5-7 minutes, until the onion is translucent and the peppers have softened. Add the sliced mushrooms and continue to cook until they have released their moisture and started to brown, about another 5 minutes.
Push the onion, pepper, and mushroom mixture to one side of the skillet. Add the fresh spinach to the empty side of the pan. Cook, stirring the spinach, until it has completely wilted down, which will only take a minute or two. Once wilted, stir everything in the skillet together. Continue to cook for another minute to ensure any excess water has evaporated. Spread this cooked vegetable mixture evenly over the meats in the casserole dish.
In a large mixing bowl, crack all 12 eggs. Use a whisk to beat the eggs vigorously until the yolks and whites are completely combined and the mixture is light and frothy.
To the beaten eggs, add the heavy whipping cream, unsweetened almond milk (or milk of choice), salt, pepper, garlic powder, and onion powder. Whisk everything together until the custard is smooth and well-aerated.
Sprinkle 2 cups of the shredded cheese (reserving the remaining ½ cup for the top) evenly over the meat and vegetable layer in the casserole dish.
Slowly and evenly pour the prepared egg custard over all the ingredients in the dish. Use a spatula to gently press down on the ingredients to ensure they are all submerged in the egg mixture.
Finally, sprinkle the reserved ½ cup of shredded cheese evenly over the top of the casserole.
Carefully place the casserole dish in the preheated 375°F (190°C) oven. Bake for 35 to 45 minutes. The casserole is done when the center is set (it should not jiggle when the pan is gently shaken) and the top is golden brown and puffy. You can also insert a knife into the center; it should come out clean.
Once baked, remove the casserole from the oven and let it rest on a wire rack for at least 10 to 15 minutes before slicing and serving. This resting period is crucial, as it allows the casserole to finish setting up, which ensures you can cut clean, beautiful squares that hold their shape.
Nutrition
- Serving Size: one normal portion
- Calories: 350-450
- Carbohydrates: 4-6 grams