Click to see a close-up

1 pound bulk Italian sausage
1 cup onion, chopped, about 5 ounces
8 ounces provolone cheese, shredded and divided *
2 roasted red bell peppers, chopped, divided, 7 ounces *
10 ounces frozen chopped spinach, thawed and drained
1/4 cup parmesan cheese, 1 ounce
8 eggs
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons fresh basil, chopped, or 1 teaspoon dried

Brown the sausage and onion; drain on paper towels. Spread the sausage in the bottom of a greased 9x13" baking dish. Sprinkle half of the the provolone cheese and half of the chopped red pepper over the sausage then top with the spinach. Sprinkle the parmesan cheese over everything.

In a large bowl, whisk the eggs and cream until well blended. Whisk in the salt and basil. Pour the egg mixture evenly over everything. Bake at 425 20-25 minutes or until a knife inserted into the center comes out clean and the casserole is lightly browned. Sprinkle the remaining red peppers and the provolone cheese over the top of the casserole. Bake another 2-3 minutes until the cheese has melted. Let stand 5 minutes then cut into squares.

Makes 8 servings
Can be frozen

* I couldn't find provolone cheese in a chunk so I bought a bag of shredded 6-cheese Italian blend which contained some provolone. You'll need to buy a 12 ounce jar of roasted red peppers to get two 3 1/2-ounce peppers.

Per Serving: 506 Calories; 42g Fat; 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

I got this recipe from my Aunt Ilse and adapted it to be low carb. I left out the cup of flour and used cream instead of milk. I also cut way back on the amount of liquid because there was no flour used and I made various other little tweaks. This looks very Christmasy with the red and green veggies on top and is quite tasty. Click the photo above to see a close-up. Below is a picture of the whole pan:

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.