#1 Low Carb & Keto Diet App Since 2010
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prep time
20 min
cook time
45 min
ready time
1 h 5 min
Easy Keto Vegan Breakfast Casserole
If you're looking for vegan Keto breakfast ideas, look nofurther than this delicious vegan breakfast casserole. This dish is made with broccoli, combined with a wonderful creamy sauce, and a vegan cheese topping. You can use any type of your favorite vegan heavy cream for this recipe and top it with your favorite vegan cheese – just make sure to count the carbs. You can keep this easy Keto vegan breakfast casserole in the refrigerator for a couple of days and reheat it in your microwave when ready to serve. It's also freezer friendly and will last for a couple of months. Serve with some finely chopped parsley or a few drops of your favorite Keto-friendly hot sauce.
What to eat for breakfast on a Keto diet?
Make sure to choose the foods that will keep you full until lunch and give your body the energy it needs in the morning. This vegan Keto breakfast is a healthy and filling way to start your day.
What is a good Keto breakfast?
A good Keto breakfast is healthy and filling. Choose nutrient-dense foods and avoid empty calories. The best options are foods that provide plenty of healthy fats, vitamins, and minerals, which will boost your energy levels and keep you full until lunchtime.
Net Carbs
5.5 g
Fiber
1.7 g
Total Carbs
7.2 g
Protein
1.7 g
Fats
25.5 g
279 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Broccoli
400 g
Extra virgin olive oil
0.25 cup
Garlic powder
0.5 tsp
Salt
0.5 tsp
Country crock vegan heavy cream
1.75 cup
Vegetable Stock Cube
1 serving
Black pepper
0.25 tsp
Cheese, Vegan, Mozzarella Style Shreds
100 g
Recipe Steps
steps 5
1 h 5 min
Step 1
Cut the broccoli into smaller florets. Place into a large bowl with olive oil, garlic powder, and salt. Mix well and let it sit for 10 minutes.Step 2
Preheat the oven to 160°C (320°F). Place the broccoli into a casserole pan. Set it aside.Step 3
Add the heavy cream, vegetable stock cube, and pepper to a small saucepan. Bring to a simmer over medium heat. Cook for 1-2 minutes or until the stock cube has dissolved.Step 4
Pour the heavy cream mixture over the broccoli. Optionally, add a pinch of cayenne pepper. Cover with the lid and bake for 30 minutes.Step 5
Top the broccoli with shredded cheese and bake, uncovered, for another 10-12 minutes or until the cheese has melted. Remove from the oven and optionally add some salt or pepper to taste. Serve immediately.
