8 eggs
1 cup heavy cream
1 pound pork sausage, browned
1/2 14.5-ounce can Italian crushed tomatoes
1/4 medium fresh cauliflower, shredded, 5 ounces
1 teaspoon salt
1 teaspoon pepper
4 ounces parmesan cheese
1 1/2 cups mozzarella cheese, shredded, 6 ounces

In a very large bowl, whisk the eggs and cream well. Place the remaining ingredients, except the mozzarella cheese in a greased 9x13" baking dish. Pour the egg mixture over everything and mix well. Top with the mozzarella cheese. Bake at 350 about 40 minutes.

Makes 10-12 servings
Freezing not recommended

Per 1/10 Recipe: 404 Calories; 33g Fat; 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 337 Calories; 27g Fat; 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

I cut this recipe out of a magazine ad, but the original called for real frozen hash brown potatoes. I thought I'd see if shredded cauliflower would work instead for a low carb version. I wasn't sure if I should cook the cauliflower first or just dump it in raw. I took a chance and didn't pre-cook it. The funny thing is that you can't really tell that the cauliflower is in there. That may be a good thing if you're trying to get your family to eat more veggies without them knowing. This tastes pretty good, but I was planning to use this as a breakfast dish, but it really tastes more like a dinner entree or might be nice for a brunch. I'm sure it will be fine for breakfast though.

I tweaked a few other things in the recipe. I thought I had a can of diced tomatoes, but they turned out to be crushed, not diced. Since they were thick like a sauce, I didn't drain them like the recipe said to do with the diced tomatoes. I used 6 ounces of mozzarella because that's what I had on hand. The original recipe called for only 4 ounces. One other change was to leave out 1/2 medium diced red bell pepper simply because they are so darn expensive.

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