How accurate is it for me to say that if you don’t have breakfast pre-prepped and something you can grab and go than you will likely not have time to throw a healthy breakfast together or will be too lazy to throw something together
And majority of the time end up either not eating breakfast or stopping on the way to work grabbing something kinda low carb-ish?
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I always have good intensions of jumping out of bed when my alarm goes off, getting into the perfect morning routine with plenty of time to cook two eggs, slice up half an avocado and enjoy a nice breakfast at my kitchen table before calmly heading out the door each morning. …yea that never happens!
But if you prep breakfast before hand it makes the whole morning routine thing so much easier.
I love making this casserole on Sunday, and then each morning I just have to grab a piece, throw it in the microwave for a minute and I’m out the door with the perfect low carb, veggie packed, moderate protein breakfast. #gamechanger
It also helps that this breakfast casserole is easy to make so it won’t totally ruin your lazy Sundays.
First, you will want to sautéed the veggies in a large pan over medium heat. Add the avocado oil to the pan first then add the mushrooms, onions, garlic and cook for about 4 minutes or so.
I turned the heat off and then added the peppers so they could slightly soften while I moved on to the next step. I think it tastes better when the peppers aren’t super soft.
You can use different veggies or even add a meat like ham, bacon or sausage if you prefer too. Just make sure you cook the meat before baking the casserole.
Next, add the eggs, heavy cream, hot sauce, salt, pepper and whisk it all together.
Spary your 9 X 13 baking dish really, really good add the egg mixture, then half the veggies, half the shredded cheese, then the remaining half of the cheese and the remaining veggies.
I like to layer it like this so the cheese is kind of spread throughout the casserole more.
Last step is to bake the casserole for about 35 -40 minutes at 375 degrees.
BAMN there you have it easy, veggie loaded, low carb, grab-n-go breakfast casserole!
If you try out this recipe be sure to share it and tag me on instagram @themermaidwithmuscles I’d love to see how it turns out!
Veggie-Packed Breakfast Casserole
Makes 12 Servings • Prep time: 10 Minutes • Cook time: 35- 40 minutes
WHAT YOU NEED:
1 Tablespoon Avocado oil
2 Tablespoons Minced Garlic
10 ounces Sliced Mushrooms
1/2 Yellow Onion
2 Bell Peppers (I used red)
1/3 Cup Heavy Cream
2-3 Tablespoons Sriracha Hot Sauce (with 2 tablespoons it doesn’t add much heat, so if you want it to be spicy I’d add more)
1 Teaspoon Salt
1 Teaspoon Pepper
1 Cup Shredded Cheese
HOW TO DO IT:
Preheat oven to 375 F, grease a 9 X 13 baking dish and set aside
Add avocado oil to a medium frying pan over medium heat
Add minced garlic, mushrooms, onions and cook for about 4 minutes
Turn the heat off, add bell peppers and let set while you move on to step 4
In a medium bowl whisk together eggs, heavy cream, sriracha, salt, and pepper
Add egg mixture to your 13 X 9 baking dish, add half of veggies, then half of shredded cheese, then remaining half of veggies and remaining half of cheese.
Bake in the oven for 35- 40 minutes
Cut into 12 even pieces
Nutritional information is provided and I keep it as accurate as possible. Keep in mind nutrition facts on all ingredients may vary depending on the different brands you may use. I am not a doctor and advise solely from personal experience. Please consult your doctor before adding any supplement or foods to your current diet.
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