Some recipes earn their place not because they are fancy, but because they work every single time, and this old office card recipe is one of them. Low carb 3-ingredient sausage Merrick bakes has that sturdy Midwestern thrift about it: a handful of practical ingredients, a hot oven, and a casserole dish that comes out smelling like supper is ready. It’s the sort of dish that likely made its rounds in the 1960s when busy cooks needed something filling and dependable, and today it still feels right at home for anyone wanting an easy, protein-rich bake without the fuss.
This bake is rich and satisfying on its own, but it pairs especially well with simple sides that balance the savory sausage and cheese. I like to set it out with a crisp green salad, steamed green beans with butter, or roasted broccoli. If you’re serving folks who aren’t watching carbs, a basket of toast or buttermilk biscuits on the side rounds out the table nicely, and a spoonful of picante sauce or a few sliced tomatoes adds a fresh little contrast.
Low Carb 3-Ingredient Sausage Merrick Bakes
Servings: 6
Ingredients
1 pound bulk breakfast sausage
Directions
1. Preheat the oven to 350°F and lightly grease an 8x8-inch or similar small ceramic casserole dish.
2. In a skillet over medium heat, cook the sausage until fully browned, breaking it into small crumbles as it cooks. Drain off any excess grease.
3. Spread the cooked sausage evenly in the prepared casserole dish.
4. In a medium bowl, beat the eggs until well blended, then pour them evenly over the sausage.
5. Sprinkle the shredded cheddar cheese evenly across the top.
6. Bake for 30 to 35 minutes, until the eggs are set and the top is lightly browned and bubbling around the edges.
7. Let the bake rest for 5 to 10 minutes before cutting into squares and serving.
Variations & Tips
Add a little seasoning: If your sausage is mild, a pinch of black pepper, garlic powder, or dry mustard in the eggs gives the bake a little extra backbone without changing its simple nature.
Try another cheese: Monterey Jack, Colby, or a sharp cheddar all work nicely here. Pepper Jack gives it a livelier bite if your table enjoys a bit of heat.
Make it ahead: Brown the sausage the night before and refrigerate it. In the morning, all you need to do is layer, pour, top with cheese, and bake.
Watch the baking time: Ovens can vary, so start checking at 30 minutes. You want the center set but still tender, since overbaking can make the eggs a bit dry.
Stretch it for a brunch table: This recipe is especially good alongside sliced tomatoes, fruit for those who want it, or a bowl of sautéed mushrooms, so guests can build a plate to suit themselves.
