Keto Breakfasts – Breakfast Casserole

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This one is dead simple and crazy tasty. I hesitate to call it a frittata (because those are technically cooked in a skillet) or a crustless quiche (since a quiche has a custard filling) but it’s somewhere between the two in terms of texture. It’s easy to put together and is a great vehicle for leftover veggies and meats. I like it best piping hot from the oven – I shamelessly pull off the puffy browned bits before cooling and refrigerating it for a perfect weekday breakfast.

KETO BREAKFAST CASSEROLE

Ingredients:

Approximately 1 cup of cooked keto-friendly green vegetables

5-6 eggs

3 strips of thick-cut bacon, cut into 1/4 strips

1/2 cup heavy whipping cream

1/2 tsp garlic powder

1/4 tsp dry mustard powder

1/3 cup of shredded Parmesan + Romano, for sprinkling

(Optional) Handful of cherry tomatoes, sliced in half

Salt and pepper to taste

Pie pan

Directions

  1. Preheat oven to 375.
  2. If your veggies are already cooked, lightly grease a pie pan with butter or oil and spread vegetables in a flat layer inside the pan. If you are starting with fresh or frozen veggies, heat in a dry skillet or oven until cooked through – the idea is to allow the vegetables to lose some of their moisture before baking. You can use any combination of vegetables you like, provided they fit in your macros. Here, I used approximately 2/3 cup of frozen broccoli, cooked in a dry skillet, plus a handful of leftover cooked kale. If you are using a vegetable that loses a lot of moisture during cooking (for example, mushrooms, peppers, etc) cook well until most of the moisture is cooked out before placing in the pan. You can chop your veggies or leave them in large pieces; here I used whole broccoli florets.
  3. Sprinkle in the bacon, sliced into strips and spread evenly throughout the pan.
  4. In a separate bowl, beat the heavy cream, spices, salt, pepper and eggs until thoroughly mixed. Try to incorporate as much air as possible; this helps produce a puffy and golden crust. I like to take a kitchen whisk and roll it between my palms until a light, frothy foam accumulates at the top. Pour over vegetables and bacon inside the pan. If your pan is particularly deep, or your vegetables are poking up through the mixture, an additional egg might be required.
  5. Sprinkle the top evenly with a layer of shredded Parmesan, and place cherry tomatoes across the top. If you do not like tomatoes or find them to be too high in carbs you can omit them, but they are present in such a small amount per serving I always include them.
  6. Bake for approximately 30 minutes, until crust is browned and puffy, turning halfway through the cooking time. The casserole is cooked as soon as the center is set but an additional 10 minutes in the oven produces a gorgeous, almost pizza-like crust.

Keeps refrigerated or frozen. Freeze in individual portions. Casserole will lose moisture when reheated but the texture and taste is unaffected.

 

 

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