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This is a great breakfast/brunch casserole that you can make the day before and refrigerate. This can turn out VERY spicy, so you may want to mix the Chorizo sausage with some mild sausage or ground beef. It can also be greasy if the Chorizo is not drained thoroughly.
1/2 cup whipping cream
1 tsp ground dry mustard
1/2 pound Chorizo sausage, cooked and drained VERY well (pat with paper towel...this sausage is very greasy)
1 cup shredded sharp cheddar cheese
6 slices of low carb bread (I use a net 3g per slice white bread)
How To Prepare:
Preheat oven to 350 degrees.
Whisk together eggs, mustard and whipping cream.
Tear bread into small pieces and place evenly in bottom of greased 9x13 baking dish.
Layer sausage and cheese evenly over bread.
Pour egg mixture over top.
Let sit in refrigerator overnight OR bake right away for about 1 hour (check after 45 minutes).
Number of Servings:
Carbs per serving - include all nutritional information if known: