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Thursday, March 30, 2017

PANCAKE BREAKFAST CASSEROLE



PANCAKE BREAKFAST CASSEROLE

Here is a way to use those ultra low-carb pancakes to feed a family.  Serve alongside scrambled eggs or fried tomatoes and you have a big, satiating meal.  Sometimes I like to make brunch - usually it is on a day that I don't particularly want to think about what to make.  Brunches are so easy to throw together and very satisfying.  I often add some fruit on the side as I love mixing salty and sweet flavors. Don't you agree?  Although I haven't tried it yet, chocolate-covered bacon is a favorite for some people and I suspect it is because we love sweet mixed with salty flavors.  Yum!! 

4 slices bacon, cooked, crumbled
2 Bratwurst sausages, sliced into rings
1 cup shredded Cheddar cheese (250 mL) 

Prepare Ultra Low-Carb Pancakes.  Place all 12 of the pancakes in the bottom of a lightly greased 9 x 13-inch (2 L) casserole dish.  Cover with crumbled bacon and sliced sausages.  Sprinkle with Cheddar cheese and bake in 350°F (180°C) oven until cheese has melted and the casserole is hot.  Serve with low-carb, sugar-free pancake syrup and top with a dollop of sour cream, if desired.

Yield:  6 servings
1 serving
297.8 calories
19.3 g protein
8.9 g fat
2.4 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: