Low Carb Feta Breakfast Casserole

5 from 1 vote

Low Carb Feta Breakfast Casserole

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

Cook Time50

Total Time1

Course: Breakfast, Brunch

Cuisine: Gluten Free, Grain Free, Vegetarian

Keyword: breakfast, brunch, casserole, eggs, feta

Servings: servings

Author: Christina

Ingredients

Egg Mixture

12 large eggs
1 cup milk
2 teaspoons italian seasoning
¾ teaspoon salt
¾ teaspoon black pepper
½ teaspoon ground mustard
½ teaspoon chili powder

Spinach + Tomatoes + Cheese

2 cups fresh spinach
1 pint grape tomatoes
3½ ounces crumbled feta cheese 2/3 cup
½ cup grated 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.

Nutrition