Low Carb Breakfast Casserole

Step 1

Preheat the oven to 375ºF. Coat an 8x8 baking dish with cooking spray and set aside.

Step 2

Heat olive oil in a large skillet over medium heat.

Step 3

Add the onion and bell pepper to the pan and season with salt and pepper. Let cook, stirring occasionally, until softened, about 5 minutes.

Step 4

Add the broccoli to the pan and cook, stirring, another 2 minutes.

Step 5

Add the garlic and cook, stirring, for 30 seconds.

Step 6

Add the spinach and allow to cook until wilted, stirring occasionally. Remove from the heat.

Step 7

In a large bowl, whisk the eggs.

Step 8

Add the heavy cream, 1/2 cup of the cheese, and salt and pepper to taste, then whisk until incorporated.

Step 9

Arrange the cooked vegetables evenly in the bottom of the prepared pan.

Step 10

Top with the egg mixture, then sprinkle the remaining cheese over the top.

Step 11

Bake 30 minutes or until the eggs are puffy and set in the middle. If they still look soupy after 30 minutes, return to the oven and continue to cook until set, checking every couple of minutes. If the edges begin to brown too much you can put some aluminum foil around them to allow the center to cook more.

Step 12

Allow to cool for a few minutes before cutting and serving.