Serves: 6
Total Calories: 184
1. Preheat oven to 400°. Grease a 9-inch pie plate with butter.
2. In a 10-inch non-stick skillet over low heat, cook sausages for 8 to 10 minutes or until lightly browned. Drain on paper towels.
3. Meanwhile, in a medium bowl, beat eggs, heavy cream, salt and pepper until smooth. Stir in cheese. Pour mixture into pie plate. Arrange sausages in spoke fashion in egg mixture.
4. Bake for 13 to 15 minutes or until puffed and egg mixture is set when pie plate is shaken. Cut into wedges to serve.
* Colby-Monterey Jack cheese is a mixture of Colby cheese and Monterey Jack cheese. It can be purchased in the cheese section of your supermarket in a chunk or shredded.
This Egg And Sausage Bake recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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