Categories: keto

Ingredients

• 2 - 2.5 pounds Italian sausage
• 10 eggs
• 4 oz cream cheese
• 16 oz ricotta
• 12 cherry tomatoes
• 1 tbsp chopped basil
• 1 tsp salt divided

Directions

1. Preheat oven to 400.

2. Put sausage in the bottom of a large casserole dish. Bake for 20 minutes. Remove from the oven and carefully drain. I drained over a cup of oil and cooking liquid. Break the sausage up into small pieces using a potato masher.
3. Blend the eggs and cream cheese until smooth. Pour over the cooked, drained sausage. Sprinkle with 1/2 tsp salt. Put blobs of ricotta on top. Distribute the tomatoes evenly. Sprinkle with the chopped basil and remaining 1/2 tsp salt.
4. Bake for an additional 35-40 minutes until the eggs have set.

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