Low Carb And Delicious Cast Iron Breakfast Bake
My Recipe For a Low-Carb Breakfast Bake
Let’s see, if you’re like me, you probably love weekend breakfast cooking, bacon, and cast iron. Am I right? How about low carb?
This morning I decided to put the idea of another omelet or a fried egg breakfast away for another day and try something a little different. A simple cast iron breakfast bake sounded perfect.
I’ll tell you what I did but keep in mind; you can adjust the recipe to your tastes. For example, potatoes or hash browns would have made an excellent addition, but I’m on a low-carb diet at the moment.
INGREDIENTS For Your Low-Carb Breakfast Bake
10 large eggs
4 medium onions (I would have added green onion but didn’t have any on hand)
⅓ cup milk, I used 2%
10 oz. shredded fresh mild cheddar cheese
1 lb. bacon chopped and cooked
1 lb. ground hot sausage
10 oz. fresh mushrooms, chopped
Cooking oil/shortener, I use Organic Virgin Coconut Oil
PREP For Your Cast Iron Breakfast
✓ Set your favorite listening device to dangerously loud and start off with “Take Me to Church” by Hozier. Seriously, kick it up in the kitchen.
✓ Chop bacon slices into ½” pieces. Chop fresh mushrooms. Chop onions. Dice and crush fresh garlic clove.
✓ Mix onion and garlic.
Breakfast Bake INSTRUCTIONS
✓ Start cooking bacon in a cast iron skillet separately, adding in the sausage, onions/garlic mix once the bacon has cooked several minutes. Cook until both bacon and sausage are fully cooked.
✓ Cover a ceramic plate with towels (quality paper or cloth) and scoop the bacon/sausage/onion mix over the towels to soak up excess oil.
✓ Preheat oven to 350 degrees, coat a 10-inch cast iron skillet with non-stick cooking spray/oil/shortener. I use coconut oil for cooking – learned by reading Living Low Carb by Jonny Bowden. Set aside.
✓ In a large mixing bowl, beat the eggs and milk to a smooth and consistent liquid. Stir in the chopped/cooked bacon, sausage, onion, and garlic mix. Mix well.
✓ Pour the entire mixing bowl contents into the prepared 10-inch cast iron skillet.
✓ Bake for 25-35 minutes or when the center is cooked thoroughly, but the top isn’t too brown.
✓ Get off the recliner and remove the skillet from the oven. Cover with a light and even coating of the shredded cheese.
✓ Back in the oven for another two minute or until the cheese topping has melted.
✓ Remove and let stand for several minute before serving.
✓ Make certain all stove burners and the oven is off.
✓ Serve with a piping hot cup of Chai Tea and a huge grin on your face.
My low carb breakfast bake serves four fatties like me. 🙂
☑ Now go run those calories off – I have another blog post to write. 😉 Hold on Pandora, here I come.