Cheesy Spicy Italian Sausage Casserole

I love dishes that can be anything: breakfast, lunch or dinner.  This one fits that description, plus it’s Keto Friendly!

Cheesy Italian Sausage Casserole

• 1 Pound Mild Italian Sausage ( I use Johnsonville)
• 1 Cup Shredded Mozzarella Cheese
• 1 TBLS Dried Crushed Red Pepper Flakes
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 TBLS Parsley Flakes
• 1/4 Chopped Yellow Onion
• 1/4 tsp Freshly Grated Sea Salt
• Olive Oil Cooking Spray
• 1 Cup Heavy Whipping Cream
• 3 Large Eggs
• 1 TBLS Cajun Spice Blend (I use Zatarain’s)
• 1 Cup Frozen Chopped Broccoli Rabe, Defrosted and Drained

Preheat oven to 375 and spray bottom of a 13 x 9 glass baking dish with olive oil spray.

Sprinkle 1/2 of cheese then 1/2 of the broccoli rabe in bottom of baking dish and set aside.  In a 4 cup measuring cup, combine the eggs, heavy whipping cream, and Cajun spice and set aside.

Spray a medium skillet lightly with olive oil spray and break ground sausage apart into the bottom of the pan.  Sprinkle the red pepper flakes, garlic powder, onion powder, and parsley flakes over the top of the sausage.  Brown the sausage over medium heat, stirring until browned but not cooked all the way through.

Layer the sausage over the top of the broccoli rabe in the baking dish.

Lightly spray the pan again with the olive oil spray and quickly saute the onions until translucent, then stir in the remaining broccoli rabe until just combined.  Layer over the sausage then give the egg mixture a quick stir and pour it over the top of the broccoli rabe layer.  Sprinkle the remaining cheese on top.

Cook in the preheated oven for 25-28 minutes, or until lightly browned on top.  Allow to set for about 5 minutes before cutting into squares and serving.  Great with a dollop of sour cream!  #ThisGirlLovesToEat

Nutrition Information (15 Servings)

• 109.3  Calories
• 9.6 g  Fat
• .5 g  Carbs
• 6.13 g  Protein