Keto Breakfast Bake
This keto breakfast bake recipe is made with high-protein eggs and nutrient-dense vegetables. It's a fantastic way to use leftover veggies.
Servings 6 people
Calories 205kcal
Equipment
- 9x13 casserole dish
Ingredients
- 2 tsp Olive Oil
- 8 ounces Mushrooms
- 1 cup Bell Peppers chopped
- 12 Eggs
- 2 tbsp Unsweetened Almond Milk
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Cheddar Cheese shredded
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- In a skillet over medium heat, pour the olive oil. Add the bell peppers and mushrooms, cooking for 3 to 4 minutes. Transfer the vegetables to the prepared casserole dish.
- In a large mixing bowl, beat the eggs with the milk, salt, and black pepper.
- Pour the eggs over the vegetables and then sprinkle with the cheese.
- Bake for 40 to 45 minutes or until a knife inserted in the middle comes out clean.
Notes
Calories: 205 Per Serving
Net Carbs: 3 Net Carbs Per Serving
Net Carbs: 3 Net Carbs Per Serving