Keto Breakfast Casserole with Bacon & 7 More Easy Recipes!
It seems like everyone is obsessed with their slow cooker, Instant Pot, or Air Fryer, but I have to admit I’m still in love with a good oven-baked casserole. There may be no fancy buttons to push or cutting-edge food technology, but casseroles come together with ease and produce a mouthwatering one-dish meal. What’s not to love?
I’m paying homage to the timeless casserole with this post dedicated to keto breakfast casseroles. If your morning schedule allows, you can whip up a keto breakfast casserole as soon as you roll out of bed and devour it fresh out of the casserole dish before you head out the door in the morning. Or, if your mornings are bit more rushed, you can make it in the evening and heat up a slice at home or at work. It doesn’t get much easier than that!
Ingredients
Non-stick cooking spray
2 tbsp extra virgin olive oil
3 cups broccoli florets
3 tbsp water
1 cup shredded sharp cheddar or Colby Jack
6 slices bacon cooked and crumbled
4 large eggs
1/3 cup heavy whipping cream
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
Fresh parsley optional garnish
Instructions
Preheat oven to 350 F and spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside.
Heat the olive oil in a large nonstick sauté pan over medium heat. Add the broccoli and water and cook for 2-3 minutes, or just until the broccoli softens slightly and turns bright green.
Remove from heat and drain thoroughly. Transfer the broccoli to prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and side aside.
Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and pepper, as desired. Pour the egg mixture over the broccoli, cheese, and bacon and bake for 17-23 minutes, or until the casserole is set and lightly golden brown on top.
Remove from oven and let cool for 10 minutes before slicing. If desired, sprinkle with fresh parsley.
I’m paying homage to the timeless casserole with this post dedicated to keto breakfast casseroles. If your morning schedule allows, you can whip up a keto breakfast casserole as soon as you roll out of bed and devour it fresh out of the casserole dish before you head out the door in the morning. Or, if your mornings are bit more rushed, you can make it in the evening and heat up a slice at home or at work. It doesn’t get much easier than that!
Ingredients
Non-stick cooking spray
2 tbsp extra virgin olive oil
3 cups broccoli florets
3 tbsp water
1 cup shredded sharp cheddar or Colby Jack
6 slices bacon cooked and crumbled
4 large eggs
1/3 cup heavy whipping cream
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
Fresh parsley optional garnish
Instructions
Preheat oven to 350 F and spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside.
Heat the olive oil in a large nonstick sauté pan over medium heat. Add the broccoli and water and cook for 2-3 minutes, or just until the broccoli softens slightly and turns bright green.
Remove from heat and drain thoroughly. Transfer the broccoli to prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and side aside.
Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and pepper, as desired. Pour the egg mixture over the broccoli, cheese, and bacon and bake for 17-23 minutes, or until the casserole is set and lightly golden brown on top.
Remove from oven and let cool for 10 minutes before slicing. If desired, sprinkle with fresh parsley.
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