ULtra Low Carb Easter egg bake casserole

Easter Brunch Egg Bake

ULC egg bake casseroleCasseroles were probably one of my favorite dishes growing up and I still hold a special place in my heart for them. There’s something magical about a single dish with all your favorites, layered and then baked. I especially love them the next day, after all the flavors have had a chance to come together. This casserole, or “egg bake” if you will, is great for Easter time. You can prepare it ahead of time for an Easter brunch, or throw it together after Easter with all the leftover ham you have. And if you have a lot of leftover ham just throw some more in there for a double-dose of protein. You can even swap out some of the veggies, although I thought the mushrooms went really well with the green onions and layered cheese! At first I thought this dish might taste too much like one of the Quiches from the Transforming Recipes cookbook, but with the amount of cheese and the way it’s layered made all the difference. It’s definitely a casserole and one that I plan on making again and again, whether it’s Easter or not!





Easter Brunch Egg Bake
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ULtra Low Carb Easter egg bake casserole

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Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9x13 baking dish with non-stick spray.
  3. In a small bowl combine cheeses.
  4. Sprinkle 3 cups of cheese mixture into bottom of baking dish.
  5. Heat a skillet over medium heat; melt butter.
  6. Add mushrooms, onions, peppers; cook until tender.
  7. Evenly spread veggie mixture on top of cheese.
  8. Layer diced ham on top of veggies.
  9. Top with remaining cheese.
  10. In a large bowl beat eggs; add cream, coconut flour, parsley, basil, salt and pepper and mix well.
  11. Pour mixture into baking dish with layered ingredients.
  12. Bake for 35-40 minutes or until an inserted knife comes out clean. Let stand 10 minutes before serving.

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