THE GESTATIONAL DIABETIC
This low carb Breakfast Burrito Casserole is so tasty and easy and the best part is you can make ahead and take it on the go!
Ground Breakfast Sausage
Shredded Cheddar Cheese
Peel and chop the potato. Set aside in a bowl. Chop the bell pepper and mushrooms. Set aside in a separate bowl.
Peel and chop the garlic. Add it to the pepper and mushroom bowl. Slice the green onions crosswise. Add the white parts to the bowl and set the green parts aside.
Heat an oven-safe skillet on the stove. When hot, add the sausage and break it apart as it cooks. Cook for up to 4 minutes.
Scoop the sausage into a separate bowl. Add the potatoes to the skillet and cook for 4 minutes, stirring once halfway through.
Add ¼ cup of water to the skillet. Stir the potatoes, scraping the bottom of the pan, and let the water cook off.
Preheat the oven to 350°F. Add the oil and mushroom mixture to the skillet and stir. Let it cook for 5 minutes, stirring once.
In a bowl, crack the eggs and add ½ cup of cheese. Stir together well. Return the sausage the pan and stir, evenly distributing everything.
Pour the egg mixture on top and help spread it across. Sprinkle the remaining ½ cup of cheese on top.
Bake in the middle of the oven for 10 minutes. Remove and garnish with green onions.