Breakfast

Keto Veggie Bfast Casserole is for Breakfast.

Keto Veggie Bfast Casserole takes 30 minutes to prepare.

Keto Veggie Bfast Casserole takes 45 minutes to cook.

Keto Veggie Bfast Casserole makes 16 servings.

The ingredients for Keto Veggie Bfast Casserole are:

9 large Egg, fresh, whole, raw
3 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
1 cup Milk, SO Delicious? Coconut Milk, unsweetened, 1 cup serving
1 cup Baby Spinach (raw)
1 cup, sliced Zucchini
1 cup, cubes Sweet potato
4 oz Cheddar Cheese, Kroger extra sharp
2 serving mushroom 1 cup sliced/pieces~70 gm raw (by SWDBSN)
6 serving Bacon, John Morrell, Hardwood Smoked Bacon (2 slices/17g)
6 serving Butterball Turkey Breakfast Sausage Patties (2 patties)

Here is how you make Keto Veggie Bfast Casserole:

1. Preheat oven to 400 degrees2. Chop all veggies and layer into a red copper deep skillet (the one that comes with the fry basket)3. Cut the bacon into strips, this will make it more like bacon bits.4. Cook the bacon5. In a separate pan, crumble and cook the sausage.6. When bacon and sausage are done cooking, layer on top of layers of vegetables in the red copper pan7. Shred the cheddar cheese (or use feta, it is easier) and layer on top of the meats in the pan8. In a large mixing bowl, whisk the eggs, egg whites and the coconut milk together. Add salt and pepper to your liking.9. Pour the egg mixture over everything in the red copper pan10. Cook for 45 minutes or until it is not wobbly in the middle any longer.11. Cut into 16 squares for 16 individual servings. Store in the refrigerator for the week.Serving Size: 16 squaresNumber of Servings: 16Recipe submitted by SparkPeople user TCMPENICK.

The nutritional information for Keto Veggie Bfast Casserole is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 185.1

• Total Fat: 10.9 g
• Cholesterol: 127.1 mg
• Sodium: 460.3 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 0.7 g
• Protein: 17.4 g

The dietary needs meet for Keto Veggie Bfast Casserole is Low Carb