Low carb holiday breakfast casserole muffins

When I was growing up, my folks always made this easy and delicious casserole every Christmas. It was prepped on Christmas Eve and popped in the oven Christmas morning for a yummy breakfast treat! Here's how I tweaked this traditional breakfast casserole to make it low carb! (don't miss the dairy free and meat free suggestions!)

Note: I have been cooking for 30 years and rarely measure anything! There are many versions of this recipe online if you need additional instructions.

*First, brown crumbled breakfast sausage until done; we love Hickory Nut Gap Farms local pasture raised breakfast pork sausage www.hickorynutgap.com

*vegetarian option: saute onions, fresh diced mushroom with salt, pepper, and sage

*toast several pieces of low carb bread; my kiddo likes the keto thin bread from www.julianbakery.com

*shred some grass fed organic cheddar

*beat a few eggs; I use my eggs from Roots and Rivers Homestead when we have enough but the girls don't lay as much during the winter months!

*hand mix eggs with a little heavy cream, a little water, and a bunch of shredded cheddar. *substitute daiya dairy free cheese or goat cheese if you wish

*cut toasted bread into cubes

*evenly distribute cubed low carb toast in lined muffin tin

*next add a few breakfast sausage crumbles (or mushroom mixture) to each muffin container

*add a couple scoops of the egg/cheese mixture to each mini casserole so it seeps around the other ingredients and fills each paper cup

*cover and place in the fridge overnight; this allows the toast to soak up the egg mixture

*in the morning preheat oven to 350, bake until golden brown on top

*enjoy with your family and friends!

*I'll update this post tomorrow once I cook my breakfast casserole!