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prep time
20 min
cook time
1 h 30 min
ready time
1 h 50 min
Keto Best Vegetarian Breakfast Casserole
Breakfast is served! This is the easiest and best casserole recipe you can make. A blend of savory brown mushrooms and different colored bell peppers are diced and cooked way, way down to golden-brown goodness. Then, the veggies are mixed in an egg filling to make the casserole. The egg filling isn’t too “eggy” like some casseroles are and of course, no casserole is complete without cheese! Each vegetarian breakfast casserole slice has a thick layer of melted cheddar on top.
Other Keto veggies to include
Don’t let your favorite veggie recipes get boring. Feel free to include or substitute other veggies in this Keto vegetarian casserole. Other low-carb vegetables might include broccoli, spinach, zucchini, cauliflower, and green beans. Instead of including onions in the casserole, use onion powder in the egg filling for flavor minus the carbs.
Meal prepping and storage
Wait for the individual slices of the casserole to cool entirely before trying to wrap or store them. Leftovers or meal prep can be stored in an airtight container in your refrigerator for up to 4 days. If you’ve made the casserole in preparation for serving later, you can skip slicing the dish into squares and instead keep the casserole whole until you reheat it later.
Best cooking oils for Keto
Avocado oil is used in this vegetarian Keto recipe because it has a higher smoke point than olive oil. It’s great for cooking down the vegetables you’ll be using in the recipe. However, if you don’t have avocado oil, olive oil (not extra virgin) can be substituted. You may just need to cook your veggies at a lower heat.
Net Carbs
5 g
Fiber
1.3 g
Total Carbs
6.5 g
Protein
11.2 g
Fats
30.8 g
341 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Red pepper
4 oz
green bell pepper
6 oz
Brown mushrooms
6 oz
Avocado oil
2.5 tbsp
Almond milk
2 cup
Heavy cream
1 cup
Raw egg
4 large
Salt
0.25 tsp
Black pepper
0.25 tsp
Onion powder
0.25 tsp
Garlic powder
0.5 tsp
Cheddar cheese
1 cup, shredded
Recipe Steps
steps 3
1 h 50 min
Step 1
Starting by dicing all of the bell peppers and mushrooms into very small pieces. Once all the veggies are diced small, add them to a large skillet with the avocado oil. Cook the veggies on high heat until they cook way, way down. Watch the veggies tenderize, shrink, and release all their excess liquid. All the liquid needs to evaporate from the pan and the veggies need to brown to know they’re done.Step 2
When the veggies are done, turn on your oven to preheat to 350 F (180 C). Spread all the cooked veggies in the bottom of an 11x7 glass baking dish. Next, whisk together almond milk, heavy cream, eggs, salt, pepper, onion powder, and garlic powder in a large container. Gently pour the egg filling into the baking dish without disturbing the veggies too much.Step 3
When your oven is preheated, add the casserole dish to the oven without any foil covering and bake for approximately 60 minutes. When the casserole no longer jiggles in the center, add the shredded cheese on top. Bake the casserole for another 10 minutes or longer until the cheese is melted and golden. Slice the cooled breakfast casserole into squares for serving.
