Introduction:
Embark on a journey of low-carb indulgence with our Keto Bacon, Egg, and Spinach Breakfast Casserole—a culinary symphony of flavors designed to elevate your mornings. This make-ahead, meal-prep marvel seamlessly combines the richness of bacon, the freshness of spinach, and the savory notes of mushrooms, peppers, and cheese. The perfect fusion of convenience and gourmet delight, this dish is crafted for those who seek a quick and easy yet satisfying start to their day.
Course:
Embrace the wholesome essence of breakfast with a dish that is not only hearty but also aligned with keto principles.
Cuisine:
Experience the American breakfast tradition reimagined through the lens of a keto lifestyle.
Preparation Time:
Effortlessly set the stage for your day with just 15 minutes of preparation.
Cooking Time:
Let the aromas of this keto masterpiece fill your kitchen during a leisurely 35 minutes of baking.
Total Time:
In just 50 minutes, transform simple ingredients into a breakfast casserole that’s both nutritious and delicious.
Servings:
Savor this keto delight with family or friends, as the recipe generously yields 8 servings.
Calories per Serving:
Indulge in a guilt-free breakfast with each serving providing a mere 173 calories.
Ingredients:
2 eggs
1 1/2 cups egg whites (Alternatively, use 6-7 whole eggs if you prefer to skip egg whites)
2-3 cups frozen spinach, thawed and drained (ensure excess water is removed)
6 slices bacon, cooked and crumbled
1 cup sliced mushrooms
1/2 cup chopped red onions
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1 1/4 cup shredded cheddar cheese
Salt and pepper to taste
Instructions:
Preheat and Prepare:
Preheat your oven to a welcoming 375 degrees. Spray a 9×13 baking dish with cooking spray, ensuring a seamless release of flavors.
Veggie Saute:
In a skillet over medium-high heat, introduce the chopped veggies (excluding spinach). Saute for a few minutes until the vegetables reach a delightful softness.
Layering Magic:
Add the sauteed veggies as the first layer in the baking dish, spreading them evenly. Create the next layer by adding the thawed and drained spinach.
Egg Elegance:
Whisk together the egg whites and eggs in a small bowl, infusing them with salt and pepper. Pour this elegant egg mixture over the layers of veggies.
Bacon Bliss:
Elevate the experience with an additional layer of crumbled bacon and shredded cheddar cheese. Let each layer contribute to the symphony of textures and flavors.
Bake to Perfection:
Allow the casserole to bake in the preheated oven for 35 minutes, ensuring that the aromas fill your kitchen with anticipation.
Cool and Serve:
Once baked to perfection, remove the casserole from the oven and allow it to cool before serving. This moment of patience is rewarded with a dish that delights the senses.
Notes:
Choose your preferred shredded cheese to customize the dish to your taste.
Fresh spinach can be substituted for frozen, offering a vibrant alternative.
Store any leftovers in the fridge, tightly covered, for a satisfying breakfast throughout the week.
Embrace the convenience of freezing this casserole for up to 3 months, tightly sealed and covered.
Nutrition Information (per serving):
Calories: 173
Carbohydrates: 3g
Protein: 19g
Fat: 9g
Conclusion:
Our Keto Bacon, Egg, and Spinach Breakfast Casserole is more than a meal; it’s a celebration of keto-friendly ingredients that delight the palate and nourish the body. Elevate your breakfast routine with a dish that strikes the perfect balance between convenience and gourmet satisfaction. Whether you savor it fresh out of the oven or embrace the ease of meal-prepping for the week, this casserole is a testament to the joy that a well-crafted keto breakfast can bring. May each bite be a reminder that healthy choices can be indulgent and delicious.
Keto Low-Carb Bacon, Egg, and Spinach Breakfast Casserole is the perfect quick and easy make-ahead, meal-prep dish loaded with cheese, mushrooms, and peppers.
Keto Delight: Bacon, Egg, and Spinach Breakfast Casserole
CourseBreakfast
CuisineAmerican
Prep Time15minutes minutes
Cook Time35minutes minutes
Total Time50minutes minutes
Servings8
Calories173kcal
Ingredients
2 eggs
1 1/2 cups egg whites You can use 6-7 eggs (in addition to the ones noted above) if you don’t want to use egg whites.
2-3 cups frozen spinach Thawed and drained. Thaw the spinach and drain the excess water.
6 slices bacon Cooked and crumbled
1 cup sliced mushrooms
1/2 cup chopped red onions
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1 1/4 cup shredded cheddar cheese
salt and pepper to taste
Instructions
Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.
Add the veggies to the bottom of the baking dish. Spread the veggies throughout the dish.
Add another layer, add the spinach.
Whisk the egg whites and eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies.
Create an additional layer by adding the crumbled bacon and shredded cheese.
Bake for 35 minutes.
Remove from the oven. Allow to cool before serving.
Notes
You can use any type of shredded cheese you like.
You can use fresh spinach if you like.
Store leftovers in the fridge tightly covered for 3-4 days.
This dish can be frozen tightly sealed and covered for up to 3 months.
You can add the mixture to a muffin tin to make muffins.
Nutrition (displayed with net carbs)
Serving: 1serving | Calories: 173kcal | Carbohydrates: 3g | Protein: 19g | Fat: 9g
