Low-Carb Breakfast Casserole with Italian Sausage, Mushrooms, and Cheese

Directions

Preheat oven to 375F/190C. Spray a large casserole dish with non-stick spray. Add 2 tsp. olive oil to a non-stick frying pan over medium-high heat, squeeze turkey Italian sausage out of casings, and cook until sausage is done and starting to brown, about 5 minutes. I used the sharp side of a metal turner to break the sausage apart as it cooked. When sausage is done, spread out in a layer in the casserole dish. Wash mushrooms if needed, spin or pat dry,  and slice . Heat another 2 tsp oil in the same frying pan and cook mushrooms until all liquid is released and evaporated and they're starting to brown slightly. Layer mushrooms over the sausage in the casserole dish. Sprinkle 1 cup grated cheese and 1/4 cup sliced green onions over the sausage and mushrooms. While sausage and mushrooms cook, put cottage cheese into a fine strainer, put strainer in sink and rinse cottage cheese gently with cold water and let drain well. Break eggs into a medium sized bowl or large glass measuring cup, then beat with a fork until yolks and whites are well combined. Add Spike Seasoning , drained cottage cheese, and 1/4 cup parmesan cheese and stir together. Then pour the egg mixture over the ingredients in the casserole dish. Use a fork to gently stir so all ingredients are coated with egg and well-combined. Sprinkle the other cup of grated cheese over the top. Bake 30-35 minutes, or until the center is completely set and the top of the breakfast casserole is starting to lightly brown. Serve hot, garnished with more green onions if desired.