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?
4 servingservings


  • ½ (1½ oz.) ½ (45 g) leekleeks
  • 2 oz. 55 g green olives, pitted
  • 12 12 large egglarge eggs
  • 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 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 olives.
  3. Add eggs, cream, shredded mozzarella, 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.
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What did you think? Please share your thoughts in the comment section below!


  1. Jen
    What size baking dish?
  2. Jane
    I have the same question.
  3. Jane
    I went with the 9 x 9 glass baking dish. It fluffy and delicious.
  4. Marie
    Can this recipe be frozen?
  5. Fabienne
    Ça me semble vraiment délicieux
    Peut-on congeler ce plat ?
  6. Michael Townsend
    Awesome recipe. Substituted onion for leek, added sauted green beans and asparagus.
  7. 1 comment removed
  8. Angelic
    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. Mika
    How is this vegetarian with 12 eggs??
    Replies: #10, #18
  10. Peter Biörck Team Diet Doctor
    Hi Mika!

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

  11. Natasha
    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
  12. M
    The "Diet Doctor" is counting on healthy people to have whipped cream in the house. In case you don't:

    To substitute for every 1 cup of whipped cream:

    mix 1/3 cup softened butter with 3/4 cup of milk
    whip with an electric beater for best constitency

    I'm sure there are other choices as well, but this was the first one I saw on google.

  13. Angel
    You’re thinking of Vegan, not vegetarian. Some vegetarians still take milk and cheese, they just don’t eat flesh. If you’re going to be back-handedly condescending, you should really know what you’re talking about first.
  14. Carole
    Whats the carbs. Fats. Protein?
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    Whats the carbs. Fats. Protein?

    You can click the Nutrition+ tab under the list of ingredients for the full nutrition information.

  16. labevan
    I feel I have to respond in support of Natasha as she is the one who is correct here.

    Rennet is not eaten by vegetarians (or vegans of course).

    The traditional source of animal rennet is the stomach lining of calves, or sometimes other ruminants such as goats, while their diets are still limited to milk. The lining of the baby animal contains chysomin, a naturally occurring enzyme, which helps digestion and milk absorption.

    In the case of Parmesan, and most other cheeses where a vegetarian version of rennet hasn’t been substituted, that rennet is procured from the one of the four stomachs of a calf. The calf is killed so that the enzyme can be extracted from the stomach lining of the slaughtered animal. This is why vegetarians don’t eat rennet - vegetarians don’t eat ANY parts of animals. (As well as not eating animals, vegans won’t eat products that come from them either e.g. milk, eggs etc.)

    After processing it, the rennet is added to the cheese mixture to curdle it. This stomach’s enzyme is so intrinsic to the production of Parmesan that it cannot legally be called Parmesan unless it contains cows milk, salt and calf rennet. This is why vegetarians (and vegans) don’t eat Parmesan cheese.

  17. 1 comment removed
  18. Cynthia Williams
    Just make adjustments as you see fit. I make vegetarian adjustments all the time. Everyone's idea of "vegetarian" is different; allow that. Much love

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