Makes: 16 servings
1 recipe Cheesy Skillet Bread (recipe below)
1 pound spicy Italian sausage
1 cup diced celery
1/2 cup diced onion
2 garlic cloves, minced
1 teaspoon dried sage
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup low sodium chicken broth
2 large eggs
1/4 cup heavy cream
CHEESY SKILLET BREAD
1 tbsp butter for the skillet
2 cups almond flour
1/2 cup flax seed meal
2 tsp baking powder
1/2 tsp salt
1 & 1/2 cups shredded cheddar cheese, divided
3 large eggs, lightly beaten
1/2 cup butter, melted
3/4 cup almond milk
A day or two in advance, make the skillet bread and cube into 1/2 inch pieces.
Preheat oven to 200F.
Spread bread cubes on a large baking sheet and bake 2 to 3 hours, until well dried and crisp.
Let sit out overnight to continue to dry.
Heat a large skillet over medium heat and add sausage.
Sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
Using a slotted spoon, transfer sausage to a large bowl.
Add celery, onion, garlic, sage, salt and pepper to skillet and sauté until tender for about 5 minutes.
Add to sausage.
Preheat oven to 350F.
Butter a large 13x9 inch glass baking dish.
Add cubed bread to sausage mixture.
Add chicken broth and toss to combine.
In a medium bowl, whisk eggs with cream and pour over mixture in bowl.
Toss until well combined and transfer to prepared baking dish.
Bake 35 minutes, uncovered, until top is crusty and browned.
CHEESY SKILLET BREAD
Preheat oven to 425F.
Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven.
In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
Stir in the eggs, melted butter and almond milk until thoroughly combined.
Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides.
Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.
Bake 16 to 20 minutes, or until browned around the edges and set through the middle (cheese on top should be nicely browned).
Remove and let cool 15 minutes.
Serving: 1 portion
Net Carbs: 2 g
Fat: 30 g
Protein: 5 g
Image + recipe from All Day I Dream About Food