A low carb, gluten-free casserole with zucchini, sausage, egg and cheese.Perfect for an easy keto breakfast or dinner. Grain-free too.
My idea of convenience food has change drastically since I became low carb and gluten-free. I was never much for processed, pre-packaged food as it was, but now many other convenient food items are off-limits to me. Pasta is no longer an option, and the grad student dinner of champions, the old bagel and cream cheese, is not in my current repertoire. And those companies out there, coming up with easy-to-make meals for busy families? Some of them might be creating some gluten-free options, but gluten-free AND low carb is simply not on their radar. We are still the fringe, I am afraid. So beyond opening a can of tuna and eating it straight out of the can with a fork, convenience food doesn’t really exist for me.
I make the vast majority of my family’s food from scratch and the amount of time I spend in the kitchen has increased tenfold, maybe more. Granted, I have the luxury of time to spend in the kitchen because it’s now my job and I work from home. But even so, there are times when I am in desperate need of a quick meal to throw together that still meets my stringent ideas of healthy. Enter the Zucchini Sausage Breakfast Bake -which, quite honestly, I made for dinner the first time. Breakfast for dinner or dinner for breakfast, it hardly matters. This does take 40 minutes in the oven, but beyond the baking time, it doesn’t take much to throw together. Browning the sausage is maybe 7 minutes, grating the zucchini on a box grater takes 2. Beat the cream cheese with the eggs (and if you forget to soften your cream cheese, you can pop it in the microwave for 30 seconds), whisk in some coconut flour, stir in the zucchini and sausage, sprinkle the cheese, pop it in the oven, pour yourself a glass of wine and relax. Or if it’s morning, pour yourself a cup of coffee and relax.
This also works well as a make-ahead meal. We had it for Christmas morning and I cooked it the day before. We simply warmed it in a 300F oven for 20 or 30 minutes and it was ready to go by the time my kids had finished opening their stockings. And it makes a fantastic low carb hand-held meal while on a long car trip too. I took some with me on my 10 hour drive to and from Maine to drop my kids with their cousins after Christmas. That may not be everyone’s idea of convenience food, but it certainly is mine!
For the Zucchini Sausage Breakfast Bake Recipe, please check out A Sweet Life Diabetes Magazine.
Looking for more delicious casseroles? Check out this Spiralized Zucchini Casserole with Red Peppers, Spinach and Artichokes.
