1 pound pork sausage, browned and drained
12 ounces bacon, chopped and fried until crisp
4 ounce can mushrooms, drained
1/2 medium green pepper, chopped
4 green onions, chopped
12 eggs
8 ounces cream cheese, softened
1 cup heavy cream
1/2 teaspoon salt
Pepper, to taste
8 ounces cheddar cheese, shredded

Put all of the meat and vegetables in a greased 9x13" baking pan; mix well. In a large bowl, beat the eggs and salt. In a medium bowl, whisk the cream cheese until creamy. Gradually whisk in the cream; pour into the eggs and blend well. Pour evenly over the meat and vegetables; top with the cheese. Bake at 350 40-60 minutes, until a knife inserted in the center comes out clean (mine took only 40 minutes). Let stand 10 minutes before cutting.

Makes 8-12 servings
Can be frozen

Per 1/8 recipe: 849 Calories; 73g Fat; 43g Protein; 5g Carbohydrate; 1g Fiber; 4g Net Carbs
Per 1/12 recipe: 566 Calories; 49g Fat; 28g Protein; 3g Carbohydrate; trace Fiber; 3g Net Carbs

This tastes almost identical to the Early Rise Breakfast. The only major difference is the addition of cream cheese and the method of preparation. I've altered the recipe instructions slightly here because the original said to pour the beaten eggs over the meat mixture, then pour the cream cheese/cream mixure in separately, but then you are to mix them together in the pan. I think it would be much easier to blend the eggs, cream and cream cheese, then pour it into the pan all at once. Frankly, I don't think the cream cheese adds anything to the dish, except more carbs, calories and fat. The Early Rise Breakfast doesn't have any and there's 1 carb less per serving. This was just one of those recipes I'd had around for years and finally got around to trying. It's very good, but the Early Rise Breakfast is easier to make and lower in carbs.

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