Low-Carb Sausage, Kale, and Mozzarella Egg Bake
-
Category
Breakfast
-
Cusine
Low-Carb
What do you need?
How to make?
Ingredients
4 links
1 tsp. + 1 tsp. olive oil
4 cups
1/2 cup thinly sliced green onions
1 1/2 cups grated mozzarella (use low-fat or full-fat, whichever you prefer
8 eggs, beaten
1 tsp. Spike Seasoning
fresh ground black pepper to taste
sour cream for serving
Directions
Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray. Cut the sausage in half lengthwise, and then slice into half-moons about 3/8 inch thick. Heat 1 teaspoon of olive oil in a large non-stick frying pan and cook the sausage until it’s well-browned. Put browned sausage in the bottom of the casserole dish. Put the second teaspoon of oil into the same pan and saute the baby kale just until it starts to wilt, about 2 minutes. Put the wilted kale over the sausage in the casserole dish. Sprinkle green onions and grated mozzarella over the kale, season with Spike Seasoning and black pepper, and pour the eggs over. Use a fork to gently “stir” so that all the ingredients are coated with egg. Bake 30-35 minutes, depending on how browned you like it. Serve hot, with a dollop of low-fat sour cream on top if desired.