This low carb breakfast casserole is made without bread or potatoes and loaded with the flavor of feta, parmesan, and tomato. It's a fluffy keto breakfast that's easy to throw together and always impresses!
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Breakfast, Brunch
Cuisine: Gluten Free, Grain Free, Vegetarian
Keyword: breakfast, brunch, casserole, eggs, feta
Servings: 8servings
Author: Christina
Ingredients
Egg Mixture
12eggs
1cupmilk
2tspitalian seasoning
¾tspsalt
¾tspblack pepper
½tspground mustard
½tspchili powder
Spinach + Tomatoes + Cheese
2cupsfresh spinach
1pintgrape tomatoes
3½ouncescrumbled feta cheese2/3 cup
½cupgrated parmesan cheese
Instructions
Preheat oven to 350 degrees.
In a large bowl whisk together eggs, milk, italian seasoning, salt, pepper, ground mustard, and chili powder. Set aside.
Spread spinach leaves in the bottom of a 9 x 13 baking dish. Spread the grape tomatoes on top. Then spread the crumbled feta cheese and grated parmesan over the spinach and tomatoes. Pour egg mixture over everything.
Bake for 50 minutes to 1 hour, center should not be wiggly. Remove from the oven and let sit for 5 minutes before cutting. Slice into 8 pieces.
Notes
Nutrition information assumes you slice this casserole into 8 servings. These are large servings and you could easily get 10 out of this if you'd prefer.