Italian Breakfast Casserole (Whole30, Keto)

Name: Italian Breakfast Casserole (Whole30, Keto)
Prep time: 20 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: Italian
Ingredients: 1 lb Italian Sausage (1 pound Italian sausage (see Notes)); 2 cup Artichoke Hearts (2 cups marinated artichoke hearts (chopped, see Notes)); 1 piece Spinach (1 12-ounce bag frozen chopped spinach (thawed)); ½ cup Sun-dried Tomatoes (½ cup sun-dried tomatoes (chopped)); 2 cloves Garlic (2-3 cloves garlic (minced) — up to 3); ¼ cup Nutritional Yeast (¼ cup nutritional yeast); ½ cup Coconut Cream (½ cup coconut cream); 1 tsp Table Salt (1 teaspoon salt); 12 pieces Egg (12 large eggs); 0 pieces Marinara Sauce (marinara sauce (optional, to serve, see Notes)) — optional

Italian Breakfast Casserole (Whole30, Keto) - Breakfast (Italian)

50 minItalian

Servings12

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Dairy Free

Steps

1Preheat oven to 350º Fahrenheit. Drain thawed spinach. Squeeze spinach between hands to press out excess liquid.
2Place a medium skillet over medium heat. Add sausage and brown, crumbling with a firm spatula or wooden spoon. When cooked, transfer to a 9x13" baking dish. Discard leftover grease.
3In a large bowl, whisk eggs well. Add remaining ingredients and stir well. Pour over sausage in baking dish.
4Bake for 35-45 minutes or until set. A knife, inserted into the center, should come out clean. Serve with warm marinara (optional).