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Low Carb Breakfast Egg Casserole
Low Carb Breakfast Casserole - an easy make ahead keto breakfast egg bake recipe made with spinach, zucchini, ham, cheddar and feta cheese. Less than 10 minutes to prepare and perfect for Easter, Mother's Day, Christmas or any weekend brunch.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 219 kcal
Ingredients
- 10 large eggs
- 2/3 cup coconut cream OR heavy cream (if not Whole30 / Paleo)
- Himalayan salt & black pepper to taste
- 1/2 cup organic spinach
- 1 small zucchini sliced into rounds
- 1/3 cup chopped ham
- 1/2 cup sliced cremini or button mushrooms
- 3 cherry tomatoes sliced in half, vertically
- 1/3 cup grated cheddar cheese
- 1/4 cup crumbled feta
Instructions
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Preheat oven to 350 F degrees.
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Crack eggs into medium-sized bowl. Add coconut cream and season with salt and pepper. Whisk until well-combined. Stir in spinach, zucchini, mushrooms and tomatoes.
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Spray a 9x13 pan with avocado or coconut oil cooking spray. Pour egg mixture then top with more tomatoes. Add cheddar, and feta.
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Bake for 30-35 minutes, or until eggs are set and not jiggly. Remove from oven once edges of casserole are golden brown.
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Allow to cool before cutting and serving.
Recipe Video
Nutrition Facts
Low Carb Breakfast Egg Casserole
Amount Per Serving (1 serving)
Calories 219
Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 3g1%
Sugar 1g1%
Protein 13g26%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.