Breakfast Skillet (one dish meal)

[Shanny]

1 lb. bulk sausage, cooked & crumbled (I use Jimmy Dean sage)
4 oz. fresh mushrooms, sliced/diced, added to sausage
4 eggs
1 cup heavy cream
1 tsp. beef bouillon
½ - ¾ tsp. dry mustard
1 cup grated cheddar

   
• Combine eggs, cream, bouillon & dry mustard, blend until smooth.
• Pour eggs mixture over sausage mixture
• Spread grated cheese evenly over all
• Bake 25-30 min. at 325° (163°C)
• Allow to set five minutes before serving

Makes eight servings.  I make this in the cast iron skillet so the whole thing goes in the oven & no other dishes are used for the cooking.

Serving size: 5 oz/142g

calories: 386
calories from fat: 305
saturated fat: 16g
trans far: 0g
cholesterol: 214mg
sodium: 633mg
total carbs: 3g
dietary fiber: 0g
sugars: 1g
protein: 8g
vitamin A: 14%
vitamin C: 1%
calcium: 16%
iron: 6%

[bigskygal]

Yum!!  Would this freeze OK?  I may have to make 1/2 or 1/4 of the recipe if it won't freeze.

[Shanny]

I think the best rule for freezing these egg casseroles is to do it before they're baked. So you could make up the recipe, divide it in halves or thirds, bake one and freeze the others. Just make sure the unbaked ones are well sealed (first with plastic wrap and then foil) before freezing. And later on, they need to be well-thawed (overnight in the fridge, and brought to room temperature) before baking. And for baking the previously-frozen ones, be sure they test 160° internally for doneness.

[Timewise]

Oh Shanny,

Get outta my way....its time for breakfast!

Thanks for the recipe

Carl

[Shanny]

We ate it twice yesterday . . . breakfast of course, and again for dinner! Made a VERY low-carb day for us!

[Shanny]

Made it again awreddy! And ate it twice again awreddy! 

But this evening I did a different thing. As I sat down to eat it, my can of mixed nuts was nearby, so I took a handful & added to the casserole. It was delicious!

My mixed nuts are cashews, almonds, pistachios, brazils & pecans, and then I always add a handful of macadamias to that mixture for a little more variety.  I've run into people who really don't like nuts in their food, but I LOVE this! ♥ ♥ ♥

[patdart]

just read this and if I were to make it, I'd pour the thirds/fourths into zip-lock baggies and freeze flat and just defrost in fridge over night.  Just like I do raw eggs.

[Grammabear]

Shanny ~

Would this recipe 'adapt' itself to being baked in a 12-cup muffin tin?  That way I could grab one if I was in a hurry to get a meal together.  I'm thinking that once my hubby and I start the lawn mowing season for this year, it always seems like we're both so tired after mowing that LCHF meals are a chore especially if there are no leftovers.

[Shanny]

I don't see why not, GB . . . be sure to reduce the baking time is all.

[Kelly]

This looks wonderful!!  Need to add some ingredients to my shopping list.  Definitely going to try this.

[Grammabear]

I made this Breakfast Skillet this morning and it is most definitely a 'keeper'....
Now I need to add some items to my grocery list because I used the last of our sausage.
Thank You Shanny for sharing such delicious food recipes.

[Grammabear]

Oh Shanny,

Get outta my way....its time for breakfast!

Thanks for the recipe

Carl

This recipe is addicting awreddy 

[Skhilled]

Sounds good but I can't use regular bullion cause of the high sodium. So, I use Herb-Ox sodium free granules and can adjust the amount of sodium in my dishes.

[Shanny]

Thanks for making that point, Skhilled! Herb-Ox is the leader of the reduced sodium pack, but I think Wyler makes one too, and I'm sure there are others, depending on where you live.

[Skhilled]

I just looked it up and Wyler's makes a Reduced Sodium version. But they don't sell it around here, that I'm aware of...