Zucchini Breakfast Casserole with Sausage
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients:
– 2 medium zucchini, grated
– 1 pound lean breakfast sausage (turkey or chicken for lower fat)
– 6 large eggs
– 1 cup unsweetened almond milk
– 1 cup shredded cheddar cheese (low-fat optional)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
– 1/2 teaspoon dried oregano
– Salt to taste
– Olive oil spray 
Micro Nutrients (Per Serving):
Calories: 200
Protein: 22g
Fat: 12g
Carbohydrates: 4g
Fiber: 1g
Sugars: 1g
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with olive oil spray.
2. In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through. Use a wooden spoon to break it into small pieces as it cooks. Drain any excess fat if necessary.
3. While the sausage is cooking, grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel, twist it, and squeeze out as much moisture as possible.
4. In a large mixing bowl, combine the eggs, almond milk, cheddar cheese, garlic powder, onion powder, black pepper, oregano, and salt. Whisk until fully mixed.
5. Add the drained zucchini and cooked sausage into the egg mixture. Stir until everything is well combined.
6. Pour the mixture into the prepared baking dish, spreading it evenly.
7. Bake in the preheated oven for about 30 minutes, or until the casserole is set and lightly golden on top.
8. Remove from the oven and let it cool slightly before slicing. Serve warm.
This zucchini breakfast casserole provides a delicious, low-carb meal option that is perfect for individuals managing their blood sugar levels. Enjoy the hearty flavors of sausage and cheese while benefiting from the nutritious zucchini.
