Picture this morning scene. Kids are screaming, coffee is cold and forgotten, house is trashed, the kitchen sink is full and Mom is hungry and exhausted. Not only just hungry, but hangry and running on literal fumes. Cue all the cravings, the desire to binge eat whatever is closest no matter the consequences of the scale tomorrow. As a busy mom, full time working nurse, and busy social butterfly, I don’t have a lot of time in the mornings to make a “keto-approved” breakfast and buying one is even worse. I paid 1.25 for one hard boiled egg the other day, ONE! That is mind blowing for me and way too expensive to be a regular habit. I used to love going down to my cafeteria at work and ordering a spicy omelet every morning which was my go-to craving while I was pregnant with my babies. But lately I couldn’t count on the station being open (poor staffing) and again, it started to become too expensive.
Well last year, my family and I moved to a new house and with it we inherited a chicken coop. This past summer we have been experiencing all the fun that comes with caring for chickens and it has been an adventure. We love collecting our own farm fresh eggs, especially since they are so delicious compared to store bought. Since we have so many eggs on hand all the time, I was finding a need to use up a lot of eggs all at once.
The other day my mother made an egg bake for me while visiting her one weekend and I loved how easy it was reheat and enjoy. It was delicious with a bit of spice and it made me think that having an egg bake on hand at home would really help me with eating a healthy breakfast with minimal effort. So I decided to play around with a spicy egg bake as a homage to my spicy omelet that I could bring to work and eat quickly or eat while dealing with my crazy adorable children.
What I really love about this dish is it’s completely dairy-free. You heard me, no dairy whatsoever. Now if you wanted to add milk and cheese your egg bake, you absolutely could. But what is wonderful about this dish is that you don’t need it and its super tasty without. The bit of spice in this dish gives so much flavor which makes you not even miss the dairy. Now if you are not a spice lover, feel free to change out the Rotel for plain diced tomatoes and use a mild sausage. Also if you want mushrooms, jalapenos, or whatever else with your egg bake, go for it! The world is your oyster and you can change this up however you like. Never let a recipe limit what you would like to create.
Lately my daughter has been obsessed with cooking with me in the kitchen which I always try to encourage every chance I get. My kids are growing up with a very varied diet and I’m blessed at how many different things they will try and eat compared to other children. This is a dish that she has helped me make numerous times and I always love her sense of accomplishment after completing the dish. Most of the time I have to watch her because my half eaten piece will mysteriously go missing after turning my back on her for a short period of time. What can I say, my kids love spice and awesome flavors.
If you are a lover of this recipe just like me, please let me know with a hashtag #exhaustedketomomma and let me know what you think about it. You can also follow me on Instagram at @exhaustedketomomma. Stay strong and Keto on friends!
Spicy Breakfast Sausage Egg Bake
A delicious egg bake with a kick to start your morning off right.
Ingredients
- 1 lb of mild pork sausage (can use hot for more kick)
- 1/2 medium yellow onion, chopped
- 2 cloves of garlic, finely minced or pressed
- 1 bell pepper, chopped
- 1 poblano pepper, chopped
- 1 can of Rotel
- 2 tbsp. fresh cilantro, chopped
- 9 large eggs
- 1/4 cup of water (can use milk if not dairy free)
- salt and pepper
Directions
- Preheat the oven to 375
- Brown the sausage in a large skillet and break into crumbles.
- While sausage is cooking, chop onions, peppers, and garlic.
- Once sausage is cooked, add peppers, onions, and garlic and cook until soft, about 5 mins.
- Add can of drained Rotel at this time and cook for 1-2 mins long.
- Remove from heat and stir in cilantro. Place mixture in a 9×13 pan that has been greased.
- Beat eggs, water, salt and pepper and pour on top of sausage mixture.
- Bake for 25-30 minutes until cooked through. Let set for 5 mins then cut and serve warm. Can slice into 8 for large pieces or 12 for a smaller amount. Enjoy!
Nutrition
Per 1 piece (if sliced into 8)
Calories: 288 Fat: 21.6g Total Carbs: 4.2g Fiber: 1.1g Net Carb: 3.1g Protein: 18.7g
Exhausted Keto Momma 