Keto Breakfast

LOW CARB HASHBROWN BREAKFAST CASSEROLE

LOW CARB HASHBROWN BREAKFAST CASSEROLE. This is perfect to feed a crowd, great for making ahead, and provides amazing leftovers! Only 2 net carbs per serving and full of protein!

This is a crowd pleasing recipe, when it comes to feeding company or large family, even for those who are not low carb!

Picky kids and hubby approved!

Ingredients

  • 1 pound bacon cut into pieces
  • ½ cup diced onion
  • 1 cup diced red bell pepper
  • 12 ounces daikon radish shredded
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 12 large eggs
  • 1 cup heavy cream
  • 8 ounces cheddar cheese shredded, divided

Instructions

  1. Grease a in baking dish(13 by 9). Put it aside.
  2. In a 12 inch skillet, place bacon and heat over medium high heat until it gets crisp. Remove to a paper towel plate(lined).
  3. In the same skillet, add the radish, pepper, and onion, and for about 5 minutes, heat over medium high heat, stirring occasionally. Sprinkle in pepper and salt.
  4. In a bowl(large), whisk the eggs and cream together. Put it aside.
  5. Into the dish, spread half the vegetables. Over the vegetables, sprinkle half of the cheese.
  6. Sprinkle half the bacon over the cheese. Over bacon, spread remaining vegetables.
  7. On top, pour the egg mixture. Cover and refrigerate Eight hours.
  8. When you’re ready to bake; Preheat your oven to 325 degrees F. Until a thermometer in the center registers 160 degrees F, uncover and bake 50-60 minutes.
  9. Over the top, sprinkle remaining cheese and bacon and bake 3-5 minutes more or until bacon is crispy, top is puffed and cheese is nicely melted.
  10. For about Ten minutes, allow to cool before slicing into Twelve pieces.
  11. Store leftovers covered in the refrigerator for up to Three days.

Notes

Net Carbs: 2g

Nutrition

Calories: 266kcal
Carbohydrates: 3g
Protein: 14g
Fat: 20g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 206mg
Sodium: 599mg
Potassium: 188mg
Fiber: 1g
Sugar: 2g
Vitamin A: 849IU
Vitamin C: 23mg
Calcium: 175mg
Iron: 1mg

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