Tag: breakfast casserole

Low-Carb Baked Greek Omelette

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You can easily make this the night before and bake it in the morning for a hot and hearty, quick breakfast.

Nutritional Info

Serves 8

Calories 195

Net Carbs 5.3 grams

Fat 12.4 grams

Protein 14 grams

Ingredients

1 Tablespoon olive oil, plus more for the baking dish

1/2 medium yellow onion, diced

1/2 medium red bell pepper, cored, seeded and diced

1 1/2 teaspoons salt, divided

6 ounces baby spinach (about 6 cups packed)

2 cloves garlic, minced

2 Tablespoons chopped fresh dill

12 large eggs

2 cups 1% milk

1 Tablespoons Dijon mustard

1/4 teaspoon freshly ground black pepper

4 ounces feta cheese, crumbled (about 1 cup)

Instructions

Put a rack in the middle of the oven and heat to 375F. Coat a 9X13 inch dish with olive oil.

Heat the oil in a large pan over medium heat til shimmering. Add onion, pepper, and 1/2 salt. Cook, stirring occasionally, til softened, about 5 minutes. Add the spinach and garlic and toss til wilted and almost all of the liquid is evaporated, about 3 minutes. Remove from the heat and stir in the dill. Transfer to the baking dish and spread in an even layer.

Place the eggs, milk, mustard, remaining salt and pepper in a large bowl and whisk til eggs are broken and incorporated. Pout over the spinach mixture and sprinkle with the feta.

Bake til the top is light golden brown and a knife inserted in the middle comes out clean, 40-45 minutes. Cool for five minutes before slicing.

Low-Carb Bacon, Egg, and Spinich Casserole

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Nutritional Info

Servings 6

Calories 173

Protein 19 grams

Fat 12 grams

Carbohydrates 4 grams

Ingredients

2 eggs

1 1/2 cups egg whites

2-3 cups fresh spinich

6 slices bacon, cooked and crumbled

1 cup sliced mushrooms

1/2 cup red onion, chopped

1/2 green pepper,  chopped

1/2 red pepper, chopped

1 1/4 cup shredded cheddar

Salt and pepper to taste

Instructions

Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray.

Place a skillet on medium-high heat and add the chopped veggies, excluding spinach, to the pan. Saute 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 and add the spinach.

Whisk the egg whites and eggs in a small bowl and season with salt and pepper. Pour the egg mixture over the veggies.

Create another layer by adding the crumbled bacon and shredded cheese.

Bake for 35 minutes.

Remove from the oven and allow to cool before serving.