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.
Blend the eggs and cream cheese until smooth. Pour over the cooked, drained sausage. Sprinkle with ½ teaspoon salt. Put blobs of ricotta on top. Distribute the tomatoes evenly. Sprinkle with the chopped basil and remaining ½ teaspoon salt.
Bake for an additional 35-40 minutes until the eggs have set.
Notes
Nutrition: This breakfast casserole has 12 pieces. The nutrition facts are for one piece. There are 2.9 NET carbs per serving.