Home / Recipes / Breakfast / Keto Veg and Egg Casserole
Keto Veg and Egg Casserole
⏱ Prep: 7 min🍳 Cook: 35 min✅ Ready: 42 min
187
Calories
3.3g
Net Carbs
10.8g
Protein
14.3g
Fat
⏱ Prep: 7 min🔥 Cook: 35 min⏰ Ready: 42 min
How to Make It
Step 1
Preheat an oven to 350 degrees. Quarter your zucchini into thin slices and dice the bell pepper. Toss and combine the veggies in the base of a 2QT glass baking dish.
Step 2
Whisk together the remaining ingredients except for the cheese. Pour the egg mix over the veggies. Gently shake the baking dish until the veggies settle in the egg. Arrange the shredded cheese over the casserole.
Step 3
Bake for 35 minutes. After cooling for 5 minutes, you can slice squares or rectangles for serving.
Ingredients
- Zucchini, Raw – 8 ounce
- Green Bell Peppers, Raw – 3 ounce
- Raw Egg – 4 large
- Whipping Cream, Extra Heavy/gourmet, Not Whipped – 3 tablespoon
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Onion Powder – ¼ teaspoon
- Garlic, Powder – ⅛ teaspoon
- Crushed Red Pepper by Simply Organic – ⅛ tsp
- Mexican Blend Cheese – ½ cup, grated
