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prep time
7 min
cook time
35 min
ready time
42 min
Keto Veg and Egg Casserole
This is a great breakfast casserole recipe for anyone who still needs their protein in the morning without eating meat! To fill the casserole are yummy green slices of zucchini squash and bell pepper for a mild, peppery taste. No casserole is complete without melted cheese on top!
Jessica L.
Net Carbs
3.3 g
Fiber
1 g
Total Carbs
4.4 g
Protein
10.8 g
Fats
14.3 g
187 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini, Raw
8 ounce
Green Bell Peppers, Raw
3 ounce
Raw Egg
4 large
Whipping Cream, Extra Heavy/gourmet, Not Whipped
3 tablespoon
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Onion Powder
¼ teaspoon
Garlic, Powder
⅛ teaspoon
Crushed Red Pepper by Simply Organic
⅛ tsp
Mexican Blend Cheese
½ cup, grated
Recipe Steps
steps 3
42 min
Step 1
Preheat an oven to 350 degrees. Quarter your zucchini into thin slices and dice the bell pepper. Toss and combine the veggies in the base of a 2QT glass baking dish.Step 2
Whisk together the remaining ingredients except for the cheese. Pour the egg mix over the veggies. Gently shake the baking dish until the veggies settle in the egg. Arrange the shredded cheese over the casserole.Step 3
Bake for 35 minutes. After cooling for 5 minutes, you can slice squares or rectangles for serving.
Comments
Peswriter 2 years ago
Terribly bland.
StellarAvocado413488 3 years ago
I sautéed all the veggies in EVOO with mushrooms then mixed with eggs. Super yum.
Deb 5 years ago
This was good, a little bland for my taste. I would up the spices a little bit next time.