Keto Egg Casserole with Broccoli & Peppers
{THM:S, Low Carb, Ketogenic, Grain Free}
A recipe we've been making on repeat, Keto Egg Casserole is loaded with broccoli, peppers, and bursting at the seams with flavor! I make one almost every week for my husband, which feeds him breakfast all week.
A few months ago, I was looking for an easy way to make my husband bulk breakfasts. Thankfully, he does not mind eating the same thing on repeat, but the Two Good Yogurts he was eating + a bulletproof coffee just weren't enough for him.
Naturally, I gravitated toward eggs are the solution.
But even though he does not mind eating the same thing almost every day for breakfast, what he DOES mind is food without flavor.
In fact, he prefers overpowering flavor to none at all.
And truth be told, I'm the same, so I get it.
But the end result of my quest for a Keto Egg Casserole that was not only packed with flavor, veggies, and protein, but also reheated well is this Keto Egg Casserole with Broccoli & Peppers.
There is a special preparation method + a few special ingredients that make this egg casserole far better than any I've ever had.
Here's what you'll need….
8-12 eggs {I used 8 in a 9×9 pan, but you could use 12 for thicker slices}
Cream Cheese
Butter {preferably grass-fed, like KerryGold}
Steamed, chopped Broccoli
Chopped Red, Yellow, or Orange Bell Pepper
Garlic
Salt
Pepper
Dehydrated Onions
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Keto Egg Casserole with Broccoli & Peppers
A recipe we've been making on repeat, Keto Egg Casserole is loaded with broccoli, peppers, and bursting at the seams with flavor! I make one almost every week for my husband, which feeds him breakfast all week.
Ingredients
- 8-12 eggs {I used 8 in a 9x9 pan, but you could use 12 for thicker slices}
- 2 oz Cream Cheese
- 2 T Butter
- 1 cup steamed, chopped Broccoli
- 1/2 cup chopped Red, Yellow, or Orange Bell Pepper
- 1 Tbsp. Garlic
- 2 tsp. Celtic Sea Salt
- 1 tsp. Black Pepper
- 2 Tbsp. Dehydrated Onions
Instructions
- Place the eggs, cream cheese, butter, garlic, salt, and pepper in the blender, and blend on high until lightened in color and frothy.
- Spray the bottom of a 9x9 pan with coconut oil cooking spray, then layer in the chopped broccoli and peppers. Top with the dehydrated onions.
- Pour the prepared egg mixture from your blender on top of the vegetables in the prepared pan. Bake at 350 for 25-35 minutes, until cooked through and the top is slightly browned.
Nutrition Information:
Yield: 4 Serving Size: 1/4 panAmount Per Serving: Calories: 256Total Fat: 20.3gCarbohydrates: 4.2gFiber: 0.8gProtein: 14.4g
xoxo,
Gretchen
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Erin says
Is the garlic fresh, or garlic powder?
Gretchen Lindow says
I used already shopped garlic in olive oil, and in the past have used powdered as well.