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Low Carb Luxury Recipe!
Cheesy Sausage Bake

  • 1 teaspoon butter
  • 8 ounces pork sausage, crumbled
  • 1 pound mushrooms, cleaned, stemmed and thinly sliced
  • freshly ground black pepper
  • 3 ounces cream cheese (room temperature)
  • 1/2 pound ricotta cheese (room temperature)
  • 1/2 cup gluten flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 9 large eggs, beaten
  • 1/2 pound Monterey Jack cheese, grated
  • 1/4 pound Sharp Cheddar cheese, grated
  • 1 cup chopped green onions (green part only)

Butter a large rectangular pan with butter.

In a skillet over medium heat, brown the sausage for 4 to 6 minutes. Add mushrooms and saute until wilted, about 3 to 4 minutes. Season with black pepper. Remove from heat and cool slightly.

In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly. Stir in the gluten flour, baking powder and salt. Add the eggs, a little at a time, and mix until fully incorporated. Stir in the sausage/mushroom mixture, grated cheeses and green onions. Pour into the prepared pan and cover tightly with plastic wrap. Refrigerate overnight or for at least 12 hours.

Preheat oven to 350°.

Remove mixture from refrigerator and bake for about 45 minutes or until golden brown and the center slightly jiggles. Remove from oven and cool for 5 minutes before serving; spoon onto serving plates and serve immediately.

Makes 8 servings.   3 grams per serving.

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