I LOVE a good breakfast casserole, but most of them are loaded with carbs and have way too many calories. This Low-Carb Breakfast Casserole is packed with veggies and absolutely delicious. It’s perfect for everything from busy week days or a slow weekend brunch.
I’m a big fan of breakfast food, especially when we are enjoying a lazy weekend or celebrating a holiday.
This makes the perfect quick breakfast or special brunch main course. I know that we are DEFINITELY planning on serving this as our Christmas morning breakfast. The nice thing is, you can make it the night before so it is all ready to go.
This has so much flavor that you won’t even miss the carbs. Actually, my carb and meat loving family gobbled this one before their traditional breakfast casserole was gone, so I’d say it was a hit.
Low-Carb Breakfast Casserole Ingredients
- 2-3 Bell peppers, diced
- 1 large onion, diced
- 1 large handful of spinach
- 1 cup cheese, shredded
- 10 eggs
- 1/2 cup milk
- salt and pepper, to taste
- Optional: 1 cup mushrooms, 1 cup chopped asparagus
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Low-Carb Breakfast Casserole Preparation
Dice all your veggies and spread them out in a oiled 9×13 pan.
Don’t they look pretty?
Sprinkle your shredded cheese on top of the veggies.
Beat together your eggs, a bit of salt and pepper, and the milk.
Pour the egg mixture over your casserole. Try to pour it as evenly as you can.
Bake for 40 minutes at 375° or until cooked all the way through.
This is the simplest hot breakfast and it is always a huge hit. Enjoy!