BROCCOLI BRUNCH CASSEROLE
1 pound pork sausage
6 ounces ham, diced
10 ounces frozen broccoli, cooked and drained
8 ounces Monterey jack cheese, shredded
8 ounces cheddar cheese, shredded
3/4 cup parmesan cheese, 3 ounces
8 ounces cream cheese, softened
1/2 cup heavy cream
12 eggs
1/2 teaspoon onion powder
1/2 teaspoon Spicy Seasoning Salt
Pepper, to taste
Brown the sausage; drain the fat. Place the sausage in a greased 9x13" baking pan. Add the ham, cheeses and chopped broccoli; toss lightly to combine. Beat the cream cheese briefly until creamy; gradually beat in the cream. Whisk in the eggs and seasonings; pour over everything in pan. Bake at 350º 45-50 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
Makes 12 servings
Can be frozen
Per Serving: 508 Calories; 41g Fat; 31g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
The original recipe, as I found it, only called for 4 ounces of broccoli. For a recipe with broccoli as part of the name, I thought more should be used so I've increased the amount to 10 ounces. I also adjusted the baking time. The recipe said to bake it for 75 minutes, but it would have been burnt after that much time. This is pretty good, but a bit heavy on the cheese. I think you could safely cut back by at about 8 ounces and save a few carbs. I'd probably omit the Monterey jack and keep the cheddar or use a cheddar-jack combination. Be sure to use a large enough baking pan. This puffed up all the way to the top of my glass pan.
I marked this as ok for induction due to the low carbs per serving and the legal ingredients. Bear in mind, however, that this will use up your cheese allowance for the day.