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Cheesy keto casserole in a glass dish.
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4.15 from 7 votes

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 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Lunch
Cuisine: American
Servings: 6 servings
Calories: 208kcal



  • 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.


Calories: 208kcal | Carbohydrates: 7g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Sodium: 760mg | Fiber: 2g | Net Carbohydrates: 5g
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