Jacked Breakfast Bake

A keto friendly, gluten free recipe that everyone will enjoy and no one will know it has mushrooms in it! This has so much flavor and it comes together so easily. 

 

Jaked Breakfast Bake

1	pound ground pork sausage
1	tablespoon butter
4	green onions, chopped
1/2	pound fresh mushrooms, sliced
10	eggs, beaten
1	(16 ounce) container low-fat cottage cheese
1	pound Monterey Jack cheese, shredded
2	(4 ounce) cans diced green chile peppers, drained

Brown the sausage and set aside. To your pan, add butter, mushroom, onions and sauté until soft. In a bowl mix eggs, cheeses and peppers. Combine all together in 9x13 pan and Bake 50-70 minutes at 350. After baking let it rest to set up 5-10 minutes before cutting and serving.

Tip: I use Jimmy Dean Hot sausage

Tip: I use my chopper to chop up the mushrooms. A lot of people don’t like mushrooms but in this dish you really can’t tell they are there especially if you chop them up finely.