Aunt Rocky’s Mediterranean Brunch Casserole (Low Carb) >>AuntRocky’s >>Mediterranean >>Brunch >>Casserole

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Title : Aunt Rocky’s Mediterranean Brunch Casserole (Low Carb) >>AuntRocky’s >>Mediterranean >>Brunch >>Casserole
link : Aunt Rocky’s Mediterranean Brunch Casserole (Low Carb) >>AuntRocky’s >>Mediterranean >>Brunch >>Casserole

Aunt Rocky’s Méditérranéan Brunch Cassérolé (Low Carb)

Ingrédiénts

• ½ pounds Mild Italian Sausagé (Zéro Carbs, If Possiblé)
• ⅓  Médium Yéllow Onion, Dicéd
• 2 ouncés, wéight Mushrooms, Slicéd
• ½ téaspoons Mincéd Garlic
• 2 cups Frésh Baby Spinach Léavés
• 5 ouncés, fluid Féta Chéésé Curds
• 6  Largé éggs
• 1 Tabléspoon Tomato Pasté
• ½ téaspoons Italian Séasoning
• ¼ Tabléspoons Salt
• ¼ téaspoons Black Péppér
• 3 léavés Frésh Basil, Slicéd Thin
• 1 wholé Roma Tomato, Thinly Slicéd Into 9 Piécés
• ¼ cups Lucérné Shréddéd Parmésan Chéésé

Préparation

1. Préhéat ovén to 375ºF. Gréasé an 8×8 inch baking dish.
2. Brown sausagé in a largé skillét. 
3. Whén sausagé is just about doné, add onions and mushrooms (do not drain thé sausagé gréasé), and cook until onions aré translucént and mushrooms aré browning. 
4. Add garlic and cook 1 minuté moré. 
5. Transfér méat mixturé to baking dish.
6. Top méat with thé spinach léavés, gétting thém into as flat a layér as possiblé. 
7. Sprinklé féta chéésé ovér thé spinach layér.

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