Easy Keto Vegan Breakfast Casserole
How to Make It
Step
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.
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