How to Make Low Carb Breakfast Casserole

Whether you are following the South Beach, Atkins, Slow-Carb or any other diet that recommends restricting your intake of carbohydrates and increasing your consumption of protein, making a low-carb breakfast casserole is one easy option to make breakfast for a whole week. Once made, the casserole will keep for up to a week in the refrigerator. Every morning simply cut a slice of the casserole and reheat it in the microwave for an easy, tasty low-carb breakfast. Add this to my Recipe Box.

Instructions

1

Preheat the oven to 400 degrees F. Grease a glass baking dish with butter or olive oil using a paper towel and set aside.

2

Crack a dozen eggs into a large bowl. Whisk them together.

3

Fry strips of bacon, ham or Canadian bacon; links of sausage or ground beef in a frying pan over medium-high hear with some olive oil. Pat the excess oil off with paper towels. Dice the meat and set it aside. For a vegetarian breakfast casserole, omit the meat.

4

Wash vegetables. This could include mushrooms, zucchini, tomato, green onion and bell pepper. Cut the undesirable sections off the vegetables, such as the stem and seeds of the bell pepper. Dice all the vegetables into uniform pieces.

5

Arrange the meat and vegetables in the bottom of the greased baking dish.

6

Add extra flavorings and ingredients to the greased baking dish to taste. You can add ricotta or cottage cheese, shredded Cheddar cheese and dried rosemary for an Italian flavor. Or add chopped green chilies, canned and drained black beans, and chili powder for a Mexican flavor. Or add chopped olives, spinach leaves and crumbled Feta cheese for a Greek flavor. Or add cooked lentils and garam masala spice for an Indian flavor.

7

Pour the whisked eggs on top of the other ingredients. Sprinkle shredded cheese on top, such as cheddar, mozzarella or Monterey Jack cheese. Put the baking dish in the oven.

8

Bake the casserole until golden brown on top. Take out of the oven and let cool before serving.