Sausage and Egg Casserole Veggie Loaded, Low Carbohydrate
This Sausage and Egg Casserole is a veggie-loaded, low carb protein-packed egg bake dish that is a hybrid dish. This hybrid dish works for a split table where some are vegetarians and some are meat-eaters. Perfect for brunch when entertaining guests or for a holiday dish. This recipe is great for people looking for healthy recipes that are low in carbohydrates. It is a filling dish that will satisfy hunger and keep you full for a long time.
Combine the onion, cauliflower, sunflower seeds, chia seeds, and 3 eggs (scrambled first) in a bowl and stir well. Let it sit for at least 20 minutes.
Combine the following in a large bowl: tofu, 6 eggs, basil leaves, garlic salt, ground thyme, and ground marjoram and blend with an electric blender for about a minute.
Grease a 9×13 inch glass pan with the coconut oil in preparation for building the egg bake. The bottom layer will be the cauliflower mixture. Scoop it into the pan and flatten it down with the back of a spoon.
Spread chopped mushrooms over the cauliflower layer.
Sprinkle the Colby Jack cheese evenly across the dish.
Pour the egg/tofu mixture over the cheese. Use a spoon to spread it around and cover the cheese.
Add the sausage to HALF of the dish to make it a hybrid dish.: half with meat, half meatless
Top with the green pepper slices.
Cover with foil and cook for an hour at 400°, removing the tin foil in the last 10 minutes of cooking. The dish is done with a knife inserted in the center comes out clean. Optional: tasty topped with medium salsa.