Breakfast Casserole Low Carb
You'll love this breakfast casserole that is low in carbs and perfect for a quick and easy breakfast or brunch.
You'll love this breakfast casserole that is low in carbs and perfect for a quick and easy breakfast or brunch.
- Carbohydrate 408.264960345127 g
- Cholesterol 1169.28000098845 mg
- Fat 304.945680257786 g
- Fiber 1.26480003654588 g
- Protein 275.219040232657 g
- Saturated Fat 185.152272156519 g
- Serving Size 1 1 Recipe (4225g)
- Sodium 4280.89200361885 mg
- Sugar 407.000160308581 g
- Trans Fat 15.7157280132853 g
- Calories 5418 calories
Step-by-step
- I just brown the sausage, drain it.
- put it in the bottom of a greased casserole dish.
- spread the onions & peppers over it.(I sautéd mine a tiny bit, but you don't have to)
- mix all the eggs, half & half, water and cheese together.
- pour over meat.
- bake at 350 for 45 -60 minutes.
Should the aromatics go into the pan raw or cooked before baking? When historical cooks transitioned from dried provisions to fresh garden produce, baking dynamics shifted because fresh onions and bell peppers release water molecules during the cooking cycle that can dilute a custard if not properly managed. Browning sausage thoroughly and draining excess fat prevents greasiness, while whisking grated cheese directly into the egg and half-and-half mixture distributes milk solids evenly throughout the protein matrix rather than creating a rubbery surface skin. Adjusting quantities for larger or smaller baking vessels requires monitoring the internal center point rather than relying solely on the standard forty-five to sixty minute window at 350 degrees Fahrenheit.
The Impact of Moisture Control
Fresh vegetables introduce cellular water that evaporates into steam, creating pockets of air within the baked egg structure. Salting chopped onions and peppers beforehand draws out surface moisture via osmosis, preventing a soggy bottom crust beneath the meat layer. Using rich dairy like half-and-half supplies the necessary fat content to keep the curd tender despite the steam released by the vegetables. Culinary traditions favoring fresh produce rely on high heat to drive off excess liquid quickly, whereas older preserved components required extended hydration steps.Structural Integrity of the Custard
Whisking dairy, eggs, and cheese into a unified liquid before pouring ensures that proteins coagulate uniformly without separating into distinct watery layers. Baking at 350 degrees Fahrenheit allows the exterior edges to set while the interior gently reaches a stable gel state without overcooking the dairy solids. Letting the finished dish rest for ten minutes off the heat allows the internal temperature to plateau and makes slicing clean portions significantly easier.
