Cuban Breakfast Casserole: A Keto-Friendly Delight!

Allergens

Eggs - Dairy (Mozzarella) - Soy (if using soy milk instead of coconut milk)

Ingredients

• 1 lb Spanish sausage, removed from casing
• 8 large eggs
• 1 cup almond flour
• 1/2 cup coconut milk
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup grated mozzarella cheese
• 2 tablespoons chopped parsley
• 2 tablespoons chopped green onions
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 cup diced tomatoes

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
2. In a large skillet, cook the Spanish sausage over medium heat until browned, breaking into bite sized pieces with a wooden spoon. Transfer cooked sausage to a paper towel lined plate to drain excess fat.
3. In a large mixing bowl, whisk together eggs, almond flour, coconut milk, salt, and pepper until well combined. Stir in mozzarella cheese, parsley, green onions, red bell pepper, yellow bell pepper, and cooked sausage. Pour mixture into the prepared baking dish and spread evenly.
4. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let rest for 5 minutes before slicing.

Chef’s Insight

For an extra burst of flavor, add a dash of cumin or smoked paprika to the egg mixture.

Notes

Feel free to add your favorite keto-friendly vegetables for added variety and nutrition.