Ricotta and Sausage Breakfast Casserole

(from desert.rose32’s recipe box)

Categories: keto

Ingredients

  • 2 - 2.5 pounds Italian sausage
  • 10 eggs
  • 4 oz cream cheese
  • 16 oz ricotta
  • 12 cherry tomatoes
  • 1 tbsp chopped basil
  • 1 tsp salt divided

Directions

  1. Preheat oven to 400.

  2. Put sausage in the bottom of a large casserole dish. Bake for 20 minutes. Remove from the oven and carefully drain. I drained over a cup of oil and cooking liquid. Break the sausage up into small pieces using a potato masher.
  3. Blend the eggs and cream cheese until smooth. Pour over the cooked, drained sausage. Sprinkle with 1/2 tsp salt. Put blobs of ricotta on top. Distribute the tomatoes evenly. Sprinkle with the chopped basil and remaining 1/2 tsp salt.
  4. Bake for an additional 35-40 minutes until the eggs have set.

Email to a friend | Print this recipe | Back