Aunt Rocky’s Mediterranean Brunch Casserole (Low Carb)

Preheat oven to 375ºF. Grease an 8×8 inch baking dish.

Brown sausage in a large skillet. When sausage is just about done, add onions and mushrooms (do not drain the sausage grease), and cook until onions are translucent and mushrooms are browning. Add garlic and cook 1 minute more. Transfer meat mixture to baking dish.

Top meat with the spinach leaves, getting them into as flat a layer as possible. Sprinkle feta cheese over the spinach layer.

In a large measuring cup or medium mixing bowl, whisk eggs with tomato paste, Italian seasoning, salt and pepper. Pour egg mixture over the spinach. Push down any stems that are sticking up out of the eggs.

Sprinkle basil slices over the top of the egg mixture. Lay tomato slices on next. Sprinkle Parmesan over the top.

Bake for 30 minutes. Center should not juggle when pan is shaken. Let rest 5–10 minutes before cutting. Leftovers may be frozen.

Notes:
1. This is a great recipe to serve at large family gatherings or for holidays. For a larger crowd, double the recipe and bake in a 9×13 inch pan.
2. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
3. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each of 9 servings: Calories 176, Total Fat 12 g, Saturated Fat 5 g, Sodium 416 mg, Potassium 175 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 1 g, Protein 14 g. Macros: 64% fat, 33% protein, 2% carbs.

© March 26, 2018 Roxana Lopez for Aunt Rocky’s

Inspired by Classical Brunch Casserole from 24/7 Diner.