Here’s an easy, festive and versatile egg based casserole that would work very well for a holiday brunch. Or, add some salad greens and dressing on the side and it could be any-day lunch or dinner as well!
One of the best things about this recipe is that you can do much of the work ahead, leaving very little to do on the day you will be entertaining.
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- 1 Tablespoon grass-fed butter
- 1 pound grass-fed ground pork
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup chopped sun-dried tomatoes in olive oil
- 4 tablespoons fresh parsley, chopped
- 7 large free range eggs
- 2 cups whipping cream
- 2 cups grated mozzarella cheese
- Preheat oven to 375°F.
- Butter a 13 x 9 x 2 inch glass baking dish.
- Sauté sausage and onions in oil drained from sundried tomatoes until brown and cooked through, breaking up as you go, about 10 minutes.
- Add garlic and spices and sauté 3 more minutes.
- Spread sausage mixture in baking dish. Add sundried tomatoes on top. (At this point, you can cover and refrigerate the dish to finish the next morning if you wish.)
- Add mozzarella on top of meat and tomatoes.
- Whisk eggs and heavy cream together until smooth.
- Pour egg mixture over sausage mixture in dish.
- Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley on top.
- Bake until top is golden brown and knife inserted into center comes out clean, about 30 minutes.
- Let stand 5 minutes before serving.
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Please note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.