Cooking my food in bulk has just become a part of my life, it makes it easy during the week when I am busy with other things and don’t feel like cooking. This recipe has been a real life saver when it comes to breakfast in the weekday mornings, allowing me more time to sleep in and a smaller time cooking  Let me know what you think of the recipe in the comments – and let me know what tweaks you make to make it even better!

1. KETO BREAKFAST RECIPES
Eggceptional Sausage
Keto Frittata

2. The Preparation
½ pounds chorizo
½ pounds Italian sausage
7 cups spinach
2 cups cheddar
12 large eggs
8 tablespoons heavy cream
¾ cup onion
1 medium green pepper
1 tablespoon olive oil
1 teaspoon garlic powder

3. The Execution
1. Put 1 Tbsp. Olive Oil into a pan
and let it heat up. Add your
spinach and let it cook down.

4. 2. While the spinach is cooking,
find a large measuring cup or
container, and crack 12 eggs into
it. Add your 8 Tbsp. heavy cream
to this and mix well. Once you
have mixed this, add your garlic
powder, pepper, and salt. Mix
again.

5. 3. Once your spinach has
cooked down, put it into a
large mixing bowl.

6. 4. Start cooking your chorizo
and italian sausage. I had to
skin my chorizo sausages
beforehand so I could break
down the meat as much as
possible as it cooked. Also
preheat your oven to 350
degrees as you start to cook the
meat.

7. 5. Once you are happy with how
broken down it is, transfer the
chorizo and Italian sausage to
the mixing bowl with the
spinach. Keep as much of the
fat in the pan as you can.

8. 6. Add your chopped onion and
pepper to the pan, letting it
cook in the chorizo and sausage
fat.

9. 7. Once it’s finished, also add
these to your mixing bowl.

10. 8. Add your cheddar cheese on
top of everything, and give it a
small mix – this will melt the
cheese a little bit.

11. 9. Add your egg mixture and mix
everything up well. You want an
even distribution of the
ingredients.

12. 10. Put your mixture into a
cooking pan, foiled, and buttered
up.

13. 11. Put it into the oven at 350
degrees for about 45 minutes.

14. 12. If you run a knife through it, it
will come out clean and have
some texture to it now. Go ahead
and take it out of the oven.

15. 13. Cut into 20 slices, and eat as
you need. I keep them in the
fridge for about 4 days and eat
them as snacks or as breakfast.

16. This will make 20 total “pieces” and each
piece breaks down to be: 209.7 Calories,
16.93g Fat, 1.99 Net Carb, and 11.93g
Protein. If you need to cut the calories, I
suggest adding less cheese – but I just love
the stuff!
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