Servings: 6
Ingredients
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12 large Eggs, Beaten
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1/2 Cup Half and Half
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1/2 teaspoon Salt
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1/4 teaspoon Pepper
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2 cups Shredded cheddar cheese
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1 tablespoon Avocado oil
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3 cloves Garlic, minced
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8 ounces Mushrooms, sliced
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5 ounces Raw baby spinach
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4 Slices Thick cut bacon, cooked and cut into 2 inch pieces
Instructions
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Pre-heat the oven to 375F and spray a 9 x 9 casserole with cooking spray
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In a large mixing bowl, add the eggs, half and half, salt, and pepper. Whisk thoroughly. Add in the cheese
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In a large skillet over medium heat, add oil and garlic. Sauté for 1 minute.
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Add in the mushrooms and sauté for 1 minute more. Finally, add in the spinach and mix in with the mushrooms.
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Continue to sauté until the spinach is wilted. Remove from the heat.
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Add the spinach and mushrooms to the bowl with the eggs. Mix to combine.
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Pour into the greased casserole and lay the bacon pieces on top.
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Bake in the pre-heated oven for 30 minutes or until the casserole is set in the middle.
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Serve hot, or wrap portions in foil or plastic wrap and store in the fridge up to 1 week.
Recipe Notes
For 1/6th of the recipe: 389 calories / 29g fat / 4.9 carbs / .6g fiber / 26g protein
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You can easily double this recipe and use a 9 x 13 casserole dish. Bake for 45 minutes or until set.
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You can definitely use heavy cream instead of half and half if you want a lower carb count.
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You can add cooked sausage or crumbled bacon into the casserole. I would use 1/2 pound of sausage cooked and crumbled, or 6 slices of bacon cooked and crumbled. Add it to the egg mixture with the mushrooms and spinach.
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To check the low carb casserole for doneness…insert a butter knife into the middle of the casserole and check to see if the egg is set.
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This casserole is perfect for freezing. You can bake the casserole in a foil pan, let cool, cover with foil and then freeze, or you can bake it, let cool, remove it from the pan, wrap very well in foil, and freeze.
