Easy Low Carb Breakfast Casserole 

the picky eater

This vegetarian low-carb breakfast casserole is full of protein, savory flavors, and easy ingredients you will love! Prepare this kid-friendly, healthy low carb breakfast any time of the week to serve to the entire family!

👩‍🍳 Why This Recipe Works

– Leftovers taste even better the next morning! – Kid friendly – Super healthy – Gluten Free


How to make Low Carb Breakfast Casserole


Sauté Vegetables: First, preheat the oven to 340 degrees Fahrenheit. Heat the oil in a large 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! Next, add the garlic, bell peppers, and mushrooms. Cook until all the vegetables are soft and remove them from the heat.


Mix Eggs: In a large mixing bowl, whisk together the eggs, cream, salt, and pepper. Mix until everything is fully combined.


Transfer to Baking Dish: Grease a 7×11-inch casserole dish with nonstick spray so the eggs do not stick to the sides. 


Layer: Next, layer the frozen or thawed spinach on top of the vegetables and pour the egg mixture over them.


Bake: Top the eggs with feta and cheddar cheese. Then, bake this easy keto breakfast casserole in the preheated oven for 30-45 minutes until cooked through completely.

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