If you're not a fan of mushrooms and/or spinach, this bake is not for you. But if you're a spinach & mushroom lover, YOU ARE MY PEOPLE!! Just kidding! I really love you all!
This bake didn't really come together as a formal recipe, it was just a little of "lets add this, oooohhh that would be good, maybe just a touch of this". And let me say, if you're on Keto or Low Carb, in general, this is perfect for you! Depending on your number of servings, this recipe is roughly 1.5-2.5 net carbs per slice/portion!!
I love to make this ahead and portion it out into individual containers, so it's an easy grab and go breakfast I can take to work and warm it up!
Ingredients:
10 sauasge links (I use frozen)
7 eggs
spinach (as little or as much as you like)
mushrooms (as little or as much as you like)
heavy cream (a splash--optional)
salt & pepper, to taste
2 tbsp butter
Directions:
Fry your sausage links. While the links are cooking, slice your mushrooms & chop your spinach. When your sausage links are done, remove them from the pan to cool. Add your butter in the frying pan, melt, and add sliced/chopped veggies & greens. Sautee.
While your veggies & greens are sautéing, slice your sausage links into discs. When the mushrooms & spinach are done cooking, add your sliced links to the pan and stir. Set aside to cool.
In a separate bowl or large measuring cup, crack open seven eggs and add a splash of milk and salt & pepper. Beat eggs and add into pan of meat, mushrooms & spinach. Mix well.
Spray casserole or pie dish with cooking spray and pour in meat mixture.
Bake at 375 for 35-40 minutes.
Let cool and enjoy immediately or portion into individual dishes for make ahead breakfasts for the week!
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