Keto Breakfast Casserole
Start your day with a delicious and satisfying Keto Breakfast Casserole, carefully crafted for a low-carb, high-fat breakfast option. This homemade dish combines eggs, cheese, and a selection of keto-friendly ingredients like vegetables. Source: pickyeaterblog
- Suitable from
- Finger foods (BLW)
- Total time
- 55min
- Makes
- 12servings
- Iron
- 0.1mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, MilkIntroduce one at a time.
Ingredients
- Garlic2 cloves
- Olive oil2 tbsp
- Green bell pepper1, diced
- Red bell pepper1, diced
- Mushrooms8, sliced or diced
- Egg8
- Whipped cream1/2 cup
- Spinach8 oz
- Cheddar cheese5 oz
- Feta cheese4 oz
- Saltto taste
- Spices, black pepperto taste
- Spices, chili pepper flakesoptional
- Onions1/2
Steps
Bake the casserole in the preheated oven for 30-45 minutes until cooked through completely. The center should not be able to wiggle when shaken and the color of the casserole should be lightly golden brown.
Remove the casserole from the oven and allow it to cool for ten minutes before serving. Cut the casserole into 12 individual pieces and enjoy!
Preheat the oven to 350 degrees Fahrenheit. Heat the oil in a skillet over medium heat, then add the diced onion. Cook for two to three minutes or until translucent. Be careful not to burn the onion!
Add the crushed garlic, bell peppers, and sliced mushrooms. Cook until all the vegetables are soft and remove them from the heat.
In a bowl, whisk together the eggs, cream, salt, and pepper. Mix until everything is fully combined.
Grease a 7×11-inch casserole dish with nonstick spray so the eggs do not stick to the sides. Drain the excess liquids from the cooked vegetables and spread an even layer into the bottom of the dish.
Next, layer the frozen, thawed spinach on top of the vegetables and pour the egg mixture over them. Top the eggs with feta and cheddar cheese.
Bake the casserole in the preheated oven for 30-45 minutes until cooked through completely. The center should not be able to wiggle when shaken and the color of the casserole should be lightly golden brown.
Remove the casserole from the oven and allow it to cool for ten minutes before serving. Cut the casserole into 12 individual pieces and enjoy!
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 16kcal
- Protein
- 0.8g
- Fat
- 1.3g
- Carbs
- 0.4g
- Carbs10%
- Protein20%
- Fat70%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 12 servings per recipe
Amount per serving
Calories
16
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.