Cheesy Sausage Bake
Sautéed Shaved Brussels Sprouts
Ingredients
- ¼ lb ground pork sausage
- 1 Tbsp olive oil
- 1 cup sliced mushrooms, chopped
- 1½ Tbsp cream cheese, softened
- ¼ cup whole-milk ricotta cheese
- 1½ Tbsp almond flour
- ¼ tsp baking powder
- ¼ tsp salt
- 4 eggs
- ½ cup shredded Mexican-blend cheese
Instructions
- Preheat oven to 350°F. Cook sausage in hot oil in a large skillet over medium heat 4 to 6 minutes or until browned and crumbly. Add mushrooms; sauté 3 to 4 minutes.
- Combine cream cheese and ricotta cheese in a large bowl. Stir in almond flour, baking powder, and salt. Add eggs, one at a time.
- Stir in sausage mixture and cheese. Pour mixture into lightly greased 8-inch baking dish.
- Bake 25 to 30 minutes or until golden. Cool 5 minutes.
Side Dish Ingredients
- 1 clove garlic, minced
- ½ lb Brussels sprouts, thinly sliced
- 1 tsp chopped fresh thyme
- 1½ Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Sauté garlic, Brussels sprouts, and thyme in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until Brussels sprouts are wilted. Stir in vinegar, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
378
|
92
|
470
|
| Fat (g) | 30 | 7 | 37 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 23 | 2 | 25 |
| Carb (g) | 3 | 6 | 9 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 581 | 270 | 851 |
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