A low carb breakfast is essential for Type 2 Diabetics who control their blood sugar by limiting carbohydrate intake.  A low carb breakfast is also a great option for anyone who is trying to lose weight by restricting carbohydrate intake.  My husband Jack is the former, and I am the latter.  Therefore, a low carb breakfast is the perfect way to start our day.

Our new favorite low carb breakfast is called Early Rise Breakfast.  I first found the recipe here. Naturally, I made a few adaptations to the original recipe.  I am going to share with you my way of making this low carb breakfast casserole.

Ingredients:  

12 eggs
1 cup half & half
1 cup of shredded cheese
salt & pepper

Your choice of any of the following ingredients in any combination:

cooked crumbled bacon
browned crumbled sausage
diced ham
sliced mushrooms
chopped onions
chopped peppers

Instructions:

After the meats are cooked and the veggies chopped, sliced, or diced, the casserole is quite simple to put together.
First, spray a 9×13 pan with non-stick spray. Next, spread the meat and veggies in the bottom of the pan.  After that, sprinkle the cheese over the top of the meat and veggies.  

In a separate bowl, whisk the twelve eggs and add the half & half.  Pour that over the meat, cheese, and veggies.  Add salt and pepper, if desired.

Bake the casserole for 40-45 minutes until set.  

I cut this into twelve squares.  We love having this in the fridge for fast, low carb breakfasts!  If you’re not into low carb meals, add toast and orange juice for a quick high-protein start to your day.

I make one of these casseroles almost every week.  Not having to make a decision about what’s for breakfast is one of the best ways for us to make a wise choice in the morning.

What are your favorite go-to breakfast foods?   

 

 

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