I started this journey on January 28, 2013. I was getting ready to turn 49 in February and realized I would be 50 years old in a year!!! I decided it was high time to get myself healthy before my 50th birthday.

I love food and hate diets, so while researching options, I decided to go with the Atkins diet. While I would have to give up carbs, I could still eat really good food and not be so worried with portions, only carb counts. I love to cook, so this was a new cooking adventure for me. I have researched on the internet for low carb recipes, as well as making my favorite recipes "carb friendly".

Thanks for following me on my journey - I have a long way to go, but am motivated to get there!

Tuesday, February 26, 2013

Breakfast Casserole

This is my "go to" breakfast.  I make it on the weekend, cut it up into 8 portions and wrap separately.  Then it's a grab-n-go breakfast at the office!


2 cups shredded colby & monterey jack cheese
1 lb. breakfast sausage cooked, crumbled
7 eggs
1 cup heavy cream
1 t. Red Pepper Flakes
1 T. Greek Seasoning
1/2 t. salt
1/2 t. pepper


Preheat oven to 350.  Spray a 8" x 12" baking dish with non-stick spray.  Evenly spread the shredded cheese on the bottom of the dish.  Brown the sausage, add red pepper flakes and Greek seasoning.  Sprinkle the cooked sausage over the cheese.  In a separate bowl, whisk the eggs, cream, salt and pepper, then pour evenly over cheese and sausage.  Bake in oven for 35-40 minutes, or until a knife comes out clean.  TIP:  Place a cake pan with water in it on the shelf directly below the egg casserole in the oven.  This keeps your eggs moist and fluffy! 

8 Servings -->  2 g carbohydrates   0 g fiber   2 Net Carbs

1 comment:

  1. Great recipe! Any idea how many calories per serving and how many ounces of protein per serving as i am required to track those, too. TIA!