HAM & CHEESE LOW CARB BREAKFAST CASSEROLE
308 calories, 23g fat, 6g net carbs, 16g protein
Servings: 3 x 3
Ingredients
For the crust:
- 4 cups celery root peeled and shredded
- 4 Tbsp butter melted
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp coconut flour
- 2 Tbsp grated Parmesan cheese
- 1 Tbsp olive oil
For the filling:
- 6 eggs
- 1 cup light cream
- 3/4 cup unsweetened almond milk
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup frozen chopped spinach thawed and squeezed of any liquid
- 2 cups ham chopped
- 1 cup sharp cheddar cheese shredded
Instructions
For the crust:
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Combine the crust ingredients in a medium sized bowl and mix well. Press mixture firmly and evenly into a 9 x 9 or equivalent (I used 8 x 11) oven proof pan, going up the sides at least 2 inches.
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Bake in a preheated oven at 400 degrees for 20 minutes or until slightly golden brown.
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Remove and reduce oven heat to 350 degrees.
For the filling:
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Beat the eggs in a large bowl and add the cream, almond milk, nutmeg, salt, and pepper.
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Stir in the spinach.
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Spread the ham and cheese evenly over the par-baked crust in the bottom of the pan.
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Gently pour the egg mixture over the ham and cheese.
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Bake the casserole in the 350 degree (F) oven for 60 minutes or until the middle is set and doesn’t jiggle when shaken.
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Note: If your edges are getting too brown, cover the casserole lightly with foil in the last 15 minutes of baking.
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Cool for 10 minutes before cutting.
