This Jalapeno Popper Breakfast Bake is the perfect recipe for weekly meal prep. We make this on Sunday evening so we can just cut a piece in the mornings, pop it in the microwave for 30-40 seconds, eat, and head out the door. It is an easy way to have a quick, hot low carb breakfast. If you like it spicy add another jalapeno. My husband doesn’t care for the spice so early in the morning. I take it easy on him by only using one. If you do not like the spice at all I would recommend using 1/4 of a bell pepper. Or, even a few diced mushrooms would be delicious. Go ahead and make this if you are in a breakfast rut for the weekdays or serving a crowd for brunch over the weekend.
Your carb count depends on the brands of cheese and sausage you use. Just add it all up and divide it by how many servings you cut. Shred your own cheese as opposed to buying pre-shredded. Not only will you save yourself some carbs but the result will be a creamier and melty cheese topping since there are no fillers. I hope you enjoy!
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A Few More Keto Breakfast Ideas For You…
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Low Carb Breakfast Bake
Ingredients
- 1 pound raw ground sausage breakfast style
- 1 jalapeno *ribs and seeds removed and diced up
- 10 eggs
- 1/4 cup heavy cream
- 1/4 cup cottage cheese
- 1/2-1 teaspoon cajun seasoning Slap Ya Mama is our favorite brand
- 2 ounces cream cheese
- 4 ounces cheese shredded american, cheddar, or muenster are my favorites
Instructions
- Preheat your oven to 350°. Brown your sausage in a skillet until brown and cooked through. In a medium bowl whisk the eggs, cream, cottage cheese, and cajun seasoning together.
- Evenly spread out the sausage in a 13×9 dish. Scatter the jalapeno around. Next carefully top the sausage with the egg mixture. Take your cream cheese and using your fingers take little pieces and scatter them around the casserole. Take the cheese and spread out over the top. Bake for 25-30 minutes until the cheese is bubbly and a toothpick comes out clean.
- Let this cool for at least 10 minutes before cutting into and serving. We cut it into 12 slices and do 2 per person for breakfast.
Firstly, I think it’s a wonderful recipe, with all those yummy ingredients. And what a clever idea to make it in the evening to start the week easily!