I've been making this comforting sausage casserole for several years. I usually use cauliflower or broccoli but this time I used pumpkin since it's so plentiful in autumn. This casserole is simple, delicious and takes less than an hour to prepare. It will last in the fridge for up to 5 days - that's 5 effortless keto breakfast meals or/ and easy dinners :-)
Nutritional values (per serving)
|of which Saturated||24.4||grams|
|Magnesium||39||mg (10% RDA)|
|Potassium||501||mg (25% EMR)|
Macronutrient ratio: Calories from carbs (4%), protein (22%), fat (74%).
Ingredients (makes 6 servings)
- 500 g gluten-free sausage meat (17.6 oz/ 1.1 lb)
- 1 medium white onion (110 g/ 3.9 oz)
- 3 cloves garlic
- 2 cups diced pumpkin (230 g/ 8.2 oz)
- 1 tbsp wholegrain mustard or Dijon mustard
- 2 cups shredded cheddar cheese (225 g/ 8 oz)
- 6 large eggs
- ½ cup heavy whipping cream (120 ml/ 4 fl oz)
- 3 tbsp ghee or lard (45 g/ 1.6 oz)
- salt and pepper to taste (I like pink Himalayan)
- Optional: Sriracha on top - you can make your own
- Preheat the oven to 175 C / 350 F. Remove the sausage casing and place the sausage meat on a hot pan greased with a tablespoon of ghee. Break any large pieces with a spatula.
- Cook until the meat is browned from all sides. This will take just 6-8 minutes. Then, use a slotted spoon and transfer the meat in large mixing bowl. Set aside.
- Peel and slice the onion and chop the garlic. Place the onion and garlic in the same pan greased with the remaining ghee and cook over a medium heat until fragrant and lightly browned. This will take about 10 minutes.
- Dice the pumpkin into about ½-inch (1 cm) pieces. I used onion pumpkin which doesn't require peeling and the skin gets soft when cooked. Place the pumpkin in the pan with the onion and cook for 8-10 minutes until fork-tender.
- Once the pumpkin is tender, transfer into the bowl with the cooked sausage and add the mustard.
- Add shredded cheddar cheese and mix until well combined. Keep about a third of the shredded cheddar cheese aside for topping.
- Crack the eggs in a bowl and mix with the cream. Season with salt and pepper.
- Place the content of the large mixing bowl in a baking tray. Pour the egg mixture evenly over the cooked sausage meat and pumpkin.
- Top with the remaining cheddar cheese and place in the oven.
- Bake for about 25 minutes or until the top is golden brown. Just before serving, optionally top with Sriracha sauce and enjoy!
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