Low Carb Cauliflower Hashbrown And Sausage Breakfast Casserole


This recipe came from GinnysLowCarbKitchen.blogspot.com and you can use her sausage recipe if you like, or your favourite breakfast sausage. You can use bulk sausage, or chop up links like I did. Since we don’t really have breakfast sausage in Australia, I substituted some lovely pork Nürnberger sausages which are basically mini bratwursts. They worked great in this recipe.

INGREDIENTS:

1 pound (453 to 500 g) frozen cauliflower — thawed and shredded in food processor
salt and pepper — to taste
1/4 cup  butter
1 pound (453 to 500 g) Ginny’s breakfast sausage (below) or your favourite sausage
6 large  eggs — beaten
1-1/2 cups  fiesta blend or cheddar shredded cheese
1/2 cup unsweetened coconut milk
4 ounces (113 g) chopped green chiles — 1 can
1 teaspoon  salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper

DIRECTIONS:
Preheat oven to 425 F (220 C).

The original recipe didn’t mention this, but I recommend you use paper towels or a clean kitchen towel to press the excess water out of your cauliflower once shredded.

Melt the butter and toss with the shredded cauliflower.  Salt and pepper to taste.  Press into the bottom of a 10-inch (25 cm) pie plate or rectangular casserole dish.  Bake for 30 minutes or until lightly browned.  Remove from oven and reduce heat to 350 F (175 C).

While the shredded cauliflower is baking, Stir the ground sausage meat in a large skillet over heat and cook until it’s crumbly and evenly browned.  Drain any grease.

Beat eggs until frothy.  Combine cooked sausage with eggs, shredded cheese, milk,  green chiles, salt, dry mustard, and pepper. Pour egg and sausage mixture into the prepared crust. (I decided to layer the cheese, sausage and green chiles over the crust first, then blend the eggs, coconut milk, salt, dry mustard and pepper and pour over the top.)

Bake until eggs are set, about 45 to 50 minutes.   (My rectangular casserole was done in 20 minutes so check yours half way through.)

Makes 8 servings: Per Serving: 327 Calories; 26g Fat (71.3% calories from fat); 18g Protein; 5g Carbohydrate; 1g Dietary Fiber;

———————

Ginny’s Breakfast Sausage Recipe:

1 pound  ground pork
1 1/2 teaspoons  fennel seed
1 teaspoon  onion powder
1/2 teaspoon  garlic powder
1/2 teaspoon  thyme
1/4 teaspoon  sage
1/4 teaspoon  crushed red pepper
1/8 teaspoon  pepper

Mix all ingredients together in a bowl until spices are well incorporated throughout the meat.

You can freeze this to use later, brown it for a casserole and add onions to it and/or minced garlic, or shape into patties for breakfast.

Variation:  Use the same seasonings in ground turkey to make turkey sausage.

8 servings: Per Serving: 152 Calories; 12g Fat (72.5% calories from fat); 10g Protein; 1g Carbohydrate; trace Dietary Fiber

Leave a Reply