Cooking Keto With Kristie

Label a 1-gallon freezer bag with the recipe name and date.

Add the cheese, smoked sausage, onion, pepper, and Cajun seasoning to the prepared freezer bag. Seal the bag and mix the ingredients by gently shaking the bag.

In a large bowl, whisk together the eggs and heavy cream until smooth.

Open the freezer bag, pour in the egg mixture, and massage gently to mix.

Remove as much air as possible, reseal, press flat, and freeze.

Thaw the frozen recipe by placing it in the refrigerator for at least 24-36 hours. Because eggs need to thaw slowly, avoid warming in hot water or defrosting in the microwave.

For best results, bake in the oven.

SLOW COOKER. Pour the contents of the freezer bag into the slow cooker and sprinkle the pieces of cream cheese over the top. Cook on “low” setting for about an hour, or until the casserole is just set in the center. When fully cooked, remove from the slow cooker or turn the slow cooker off so that the casserole is not overcooked. If desired, line the slow cooker with parchment paper to easily remove the casserole.

INSTANT POT. Pour the contents of the freezer bag and the cream cheese into a greased 7” pan or 1.5 quart casserole dish that fits in your pressure cooker. Pour 1 cup of water into the inner pot and place a trivet in the bottom. Cover the pan with foil and place on top of the trivet. Be sure the vent is set to sealed. Set pressure to manual (high) and set time for 18-20 minutes. Use natural release for at least 20 minutes. During natural release, the casserole will continue cooking.

Preheat the oven to 325° F. Empty contents of the freezer bag into a greased 9” by 13” baking dish and sprinkle the cream cheese on top. Bake for 45-50 minutes or until the center is set. Do not overbake. Let cool for 10-15 minutes before serving.

Serve with a slice of tomato, if desired.