Cheesy Vegetable Egg Bake
A hearty breakfast casserole with spinach, mushrooms, and cheddar, baked until golden and set. This American-inspired keto recipe, ready in about 55 minutes, pairs Eggs, Heavy cream, Shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large Eggs
- 1/4 cup Heavy cream
- 1/2 cup Shredded cheddar cheese
- 1 cup, chopped Fresh spinach
- 1/4 cup, finely diced Onion
- 1/2 cup, sliced Mushrooms
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease an 8x8-inch baking dish.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Cook 1/4 cup finely diced onion for 3 minutes until softened, then add 1/2 cup sliced mushrooms and cook 5 minutes until tender.
- Step 3: Stir in 1 cup chopped fresh spinach until wilted, then remove from heat and let cool slightly.
- Step 4: Whisk 6 large eggs, 1/4 cup heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Stir in cooled vegetable mixture and 1/2 cup shredded cheddar cheese.
- Step 5: Pour into prepared dish and bake 30-35 minutes until center is set and top is lightly golden.
