Breakfast

Ketogenic Spinach and Mushroom Casserole is for Breakfast.

Ketogenic Spinach and Mushroom Casserole takes 10 minutes to prepare.

Ketogenic Spinach and Mushroom Casserole takes 40 minutes to cook.

Ketogenic Spinach and Mushroom Casserole makes 8 servings.

The ingredients for Ketogenic Spinach and Mushroom Casserole are:

12 oz Spinach - Dole Baby Spinach
2 clove Garlic
3 serving Green Onion (fresh-1 stalk)
1 cup, pieces or slices Mushrooms, fresh
1 medium (2-1/2" dia) Onions, raw
6 large Egg, fresh, whole, raw
1 stick Butter, salted
16 oz Cheddar Cheese
2 cup Kroger Cottage Cheese- Small Curd 4% milkfat

Here is how you make Ketogenic Spinach and Mushroom Casserole:

Preheat oven to 350 degrees. Use 1 Tsp butter to grease 13x9 pan. Use remaining butter to sauté onions, mushrooms, and garlic until soft. Add spinach one handful at a time and allow to wilt. Drain excess liquid. In separate bowl, mix cottage cheese, cheddar cheese, and eggs. Add salt, pepper, and veggies. Pour in casserole pan and bake 40-45 mins until done. Serving Size:?Makes 8 equal servings

The nutritional information for Ketogenic Spinach and Mushroom Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 458.2

• Total Fat: 36.2 g
• Cholesterol: 240.4 mg
• Sodium: 745.3 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 1.6 g
• Protein: 26.5 g

The dietary needs meet for Ketogenic Spinach and Mushroom Casserole is Low Carb