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?

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 (1½ oz.) ½ (45 g) leekleeks
  • 2 oz. 55 g green olives
  • 12 12 eggeggs
  • 1 cup 240 ml heavy whipping cream
  • 1¾ cups (7 oz.) 425 ml (200 g) mozzarella cheese, shredded
  • 1 tsp 1 tsp onion powder
  • 3 oz. 85 g cherry tomatoes
  • ¼ cup (23 oz.) 60 ml (20 g) shredded Parmesan cheese
  • salt and pepper
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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.

Tips

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.