Easy Low Carb Diabetic Breakfast Casserole Recipe
A delicious low-carb breakfast casserole with great protein!
Ingredients
- 1 T. olive oil extra virgin
- 1/4 c. yellow onion chopped
- 1/2 c. red bell pepper chopped
- 1/2 c. green bell pepper chopped
- 1 medium zucchini chopped
- 8 large eggs
- 1/2 c. heavy cream
- 6 oz. shredded co-jack cheese divided
- 3 c. fresh spinach rough chopped
- 1/4 t. salt
- 1/8 t. pepper
Instructions
- Preheat the oven to 350℉. Wash and chop all the veggies. Shred the cheese.
- In a large pan or skillet, add the olive oil and turn to medium heat. Add in all vegetables except spinach. Cook on medium until vegetables are almost tender. Remove from heat to cool.
- Add eggs, cream, 2/3 of the cheese, spinach, salt, and pepper to a large mixing bowl. Stir to combine. Add in the cooled vegetables and mix well.
- Pour the egg mixture into a greased 8x8 baking dish. Cook for 30 minutes in the preheated oven, until the edges start to turn golden brown and the middle is mostly set. Remove from the oven, add the remaining cheese, and return to the oven for another 5 minutes.
- Once the additional cheese is melted, remove from the oven and cool on a wire rack for 5 minutes before cutting into 9 equal pieces to serve.
Notes
