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Easy Keto Zucchini Breakfast Casserole
This easy Keto zucchini breakfast casserole is among our favorite Keto breakfast ideas. It’s a beautiful combination of several types of cheese and zucchini that will provide plenty of good nutrients to fuel your body in the morning. This breakfast casserole is wonderful when served immediately from the oven, but it also tastes great the next day – which makes it a perfect meal to prepare in advance. You can experiment with various types of cheese or omit some of them if you wish. This casserole pairs perfectly with sour cream or Greek yogurt. It can also be served with fresh low-carb vegetables of choice. Store the leftovers in air-tight containers and refrigerate. Enjoy!
How to Make It
Step 1
Shred the zucchini with a cheese grater or a food processor. Add to a bowl and sprinkle with salt. Let the zucchini sit for 10-15 minutes. Rise well and drain. Squeeze as much liquid out as possible and add to a bowl.
Step 2
In another bowl, combine eggs, cream cheese, feta cheese, Greek yogurt, goat cheese, almond flour, and coconut flour. Add the prepared zucchini and mix to combine.
Step 3
Preheat the oven to 200°C (400°F). Melt the butter in a microwave. Brush a 25x18cm pan with butter. Pour the mixture into the pan and bake for 45 minutes.
Step 4
When done, remove from the oven and cool to room temperature. Cut into 6 equal pieces and serve. It pairs perfectly with Greek yogurt.
Ingredients
- Zucchini
650 g
- Salt
1 tsp
- Egg
4 medium
- Cream cheese
2 tbsp
- Feta cheese
50 g
- Greek yogurt
100 g
- Goat cheese, soft
100 g
- Almond flour
100 g
- Coconut flour
2 tbsp
- Butter
2 tbsp
