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5 from 1 vote

Cheesy Keto Casserole | Gluten-Free & Low-Carb

Make cheesy keto casserole stuffed with spinach and mushrooms for breakfast; Save leftovers for a quick lunch or dinner.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 208kcal



  • Preheat the oven to 350 degrees F.
  • Chop the mushrooms, onion and garlic. Saute with butter in a frying pan over medium heat. While this cooks, chop the chard. Add to the pan after mushrooms are soft, after 5 to 7 minutes. Cook, stirring well for 3 minutes, until greens are soft and bright.
  • In a medium mixing bowl, whisk the eggs. Add the cheese. Season with salt and pepper. Stir well to combine.
  • Add in the sauteed veggies to the eggs. Mix well and pour into a greased 8 by 8-inch baking dish.
  • Bake for 25 to 30 minutes, until top is golden brown and the center is set.
  • Serve warm or cold in a packed lunch.


Calories: 208kcal | Carbohydrates: 7g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 760mg | Potassium: 324mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2768IU | Vitamin C: 13mg | Calcium: 254mg | Iron: 1mg
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