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.
Servings: 6 servings
Calories: 208kcal
Ingredients
- ½ pound shiitake mushrooms or other culinary type
- 1 small onion
- 2 cloves garlic
- 2 tablespoons butter
- ½ pound swiss chard
- 6 whole eggs
- 4 ounces ricotta cheese
- 8 ounces shredded cheese <-- try this one out!
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 °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.1/2 pound shiitake mushrooms, 1 small onion, 2 cloves garlic, 2 tablespoons butter, 1/2 pound swiss chard
- In a medium mixing bowl, whisk the eggs. Add the cheese. Season with salt and pepper. Stir well to combine.6 whole eggs, 4 ounces ricotta cheese, 8 ounces shredded cheese, 1 teaspoon salt, 1/2 teaspoon ground black pepper
- 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.
Nutrition
Calories: 208kcal | Carbohydrates: 7g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Sodium: 760mg | Fiber: 2g | Net Carbohydrates: 5g
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