Vegetarian keto breakfast casserole

Vegetarian keto breakfast casserole

Vegetarian breakfast made easy. Cook up this keto casserole on Sunday and you're all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go. Did we mention olives and tomatoes?
January 3 2018 by , photo by in Recipes, Breakfast

Vegetarian keto breakfast casserole

Vegetarian breakfast made easy. Cook up this keto casserole on Sunday and you're all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go. Did we mention olives and tomatoes?
USMetric
4 servingservings

Ingredients

  • ½ ½ leekleeks
  • 2 oz. 50 g green olives
  • 12 12 eggeggs
  • 1 cup 225 ml heavy whipping cream
  • 7 oz. 200 g shredded cheese
  • 1 tsp 1 tsp onion powder
  • 3 oz. 75 g cherry tomatoes
  • 1 oz. 30 g parmesan cheese, shredded
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Rinse, trim and thinly slice the leek. Add to a greased baking dish along with pitted olives.
  3. Add eggs, cream, the larger quantity of shredded cheese, and onion powder to a medium-sized bowl. Whisk to combine and season with salt and pepper.
  4. Pour the egg mixture over the olives and leeks. Add tomatoes and parmesan cheese on top.
  5. Bake in the oven for 30-40 minutes or until golden brown on top and set in the middle. Cover with a piece of aluminum foil if the casserole is getting too brown around the edges before it's cooked through.

Tip!

Feel free to experiment by adding different kinds of vegetables, herbs and seasonings. You may need to sauté harder veggies like broccoli, cauliflower and cabbage a few minutes before adding them to the dish.

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15 comments

  1. 1
    Jen
    January 3 2018
    What size baking dish?
  2. 2
    Jane
    January 10 2018
    I have the same question.
  3. 3
    Jane
    January 13 2018
    I went with the 9 x 9 glass baking dish. It fluffy and delicious.
  4. 4
    Marie
    January 18 2018
    Can this recipe be frozen?
  5. 5
    Fabienne
    February 18 2018
    Ça me semble vraiment délicieux
    Peut-on congeler ce plat ?
    Merci
    Fabienne
  6. 6
    Michael Townsend
    March 11 2018
    Awesome recipe. Substituted onion for leek, added sauted green beans and asparagus.
  7. 1 comment removed
  8. 8
    Angelic
    April 4 2018
    I started cleaning and freezing 1/2 leek in zip locks since most DD recipes only call for 1/2 a leek and I can only buy them in three leek bundles. Makes prep a breeze later, though!
  9. 9
    Mika
    May 8 2018
    How is this vegetarian with 12 eggs??
    Reply: #10
  10. 10
    Reply to comment #9 by Mika
    Peter Biörck Team Diet Doctor
    May 8 2018
    Hi Mika!

    As we see it eggs could be a part of a vegetarian diet. But not a vegan diet.

  11. 11
    Natasha
    May 9 2018
    Parmesan isn't vegetarian, it uses calf rennet. Any vegetarian worth their time will know this already or at least check labels properly but it's it'd still be a good idea to change it and not misguide people.
    Reply: #13