Low Carb Breakfast Casserole
A delicious low carb breakfast casserole filled with cheese, bacon, mushrooms, and spinach. Make ahead for breakfast all week long!
Prep Time: 5 minutesCook Time: 35 minutesTotal Time: 40 minutes Servings: 6 Calories: 389kcal
12 large Eggs, Beaten
1/2 Cup Half and Half
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Shredded cheddar cheese
1 tablespoon avocado oil
3 cloves Garlic, minced
8 ounces Mushrooms, sliced
5 ounces Raw baby spinach
4 Slices Thick cut bacon, cooked and cut into 2 inch pieces
Pre-heat the oven to 375F and spray a 9 x 9 casserole with cooking spray
In a large mixing bowl, add the eggs, half and half, salt, and pepper. Whisk thoroughly. Add in the cheese
In a large skillet over medium heat, add oil and garlic. Sauté for 1 minute. Add in the mushrooms and sauté for 1 minute more. Finally, add in the spinach and mix in with the mushrooms. Continue to sauté until the spinach is wilted. Remove from the heat.
Add the spinach and mushrooms to the bowl with the eggs. Mix to combine. Pour into the greased casserole and lay the bacon pieces on top.
Bake in the pre-heated oven for 30 minutes or until the casserole is set in the middle.
Serve hot, or wrap portions in foil or plastic wrap and store in the fridge up to 1 week.
Calories: 389kcal | Carbohydrates: 4.9g | Protein: 26g | Fat: 29g | Fiber: 0.6g