Keto Mini Green Bean and Egg Casseroles

Enjoy this recipe as a veggie side dish or, thanks to the eggy filling, you can even enjoy this as a breakfast or snack! Each mini casserole is topped off with sliced almonds that get toasty in your oven. This side is simple but full of keto nutrients!

Jessica L.

Net Carbs

2 g
Fiber

1 g
Total Carbs

3.2 g
Protein

5 g
Fats

8.6 g

109 cals

Quantity

Serving Size

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Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

3 ounce
Green Giant Vegetables Frozen Bag Plain Cut Beans by General Mills

3 ounce
Raw Egg

3 large
Heavy Cream

¼ cup
Salt

¼ teaspoon
Black Pepper

¼ teaspoon
Garlic Powder

¼ teaspoon
Onion Powder

¼ teaspoon
Almond Flour

1 tablespoon
Blanched Sliced Almonds by Blue Diamond

3-undefined tablespoon

Step 1

Preheat an oven to 350 degrees. Dice the mushrooms and THAWED green beans, and arrange the pieces in a 6-ct muffin tin lined with pan spray.
Step 2

In a bowl, whisk together the eggs, cream, salt, pepper, garlic powder, onion powder, and almond flour.
Step 3

Pour the egg batter over the filled muffin tins. Top each mini casserole off with approx. ½ TB of sliced almonds.
Step 4

Bake the tray for 20 minutes. Allow to cool for 2-3 minutes before removing from the muffin tins.

Keto Mini Green Bean and Egg Casseroles

Ingredients

Recipe Steps

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