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.
How to Make It
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 11×7 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.
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