Low Carb Breakfast Casserole
– Today on "Low Carb with Jennifer," I'm going to show you how to make this low-carb breakfast casserole. Hey guys, welcome back to
"Low Carb with Jennifer." Today, we're going to make a veggie-filled super delicious breakfast casserole. It is really, really good for meal prep. I'm going to have it for
lunch, so let's get started so I can eat my lunch. The first thing we need to do is we need to saute our
spinach and our mushrooms, 'cause we don't want to put raw spinach into our breakfast casserole. They'll be a lot more tender
if you saute them first. You could also use frozen
spinach if you want, which would make even more tender spinach because the freezing process
breaks down the fibers. So I've got a tablespoon of avocado oil (hotplate beeping) in this skillet. I've got it over medium heat. And I'm going to start
cooking my vegetables. We're going to start with three cloves of
garlic, minced garlic. I'm going to saute that
for a minute in my oil. And now I'm going to add eight
ounces of sliced mushrooms.
I'm going to saute these
for just about a minute, just 'til they just start to wilt. It's smelling good. So now we're going to add in our spinach. We've got this, we're going to add this whole
box of spinach, five ounces. I know five ounces
doesn't sound like a lot, but it's a lot of spinach
and it's going to wilt down to almost nothing.
(laughing) So we're just going to
continue to cook this until our spinach is
completely wilted down. And we can help the spinach along wilting by just covering this with a lid. And that's going to really
help it go by faster. Okay, our spinach is just about wilted, so I'm going to set this aside and I'm going to start
working on the egg portion. I've got 12 eggs, a dozen eggs. And I'm going to add in
1/2 a cup of half and half, 1/2 a teaspoon of salt, and
1/4 of a teaspoon of black, freshly crushing black pepper. And I'm going to whisk this all together. (whisk clicking) Okay, I've got my eggs all whisked. So now I'm going to add in
the mushroom and spinach. I let it cool just so it
wouldn't scramble my eggs. You don't have to let it cool completely, but I just wanted to make
sure it was cool enough that it's not going to scramble my eggs. 'Cause you do not want that. Okay, and now we're
going to add in two cups of shredded cheddar cheese.
Mm hm. Okay, we're going to stir that all in. I've got a nine-by-nine casserole dish that we've sprayed with cooking spray. So I'm going to just pour this right in. And make sure it's evenly distributed. And finally, I've got four pieces of bacon that I cut into one-inch
pieces and then cooked until it was cooked and crispy. So I'm just going to sprinkle this on top. You could mix it in too, but I think it's pretty
to sprinkle it on top. Okay, this is ready to bake in the oven at 375 Fahrenheit for 30 minutes. Okay, our breakfast casserole
is fresh out of the oven and it looks amazing. Look at this. So, we are going, I'm going
to cut it into six servings because this recipe makes six servings. So I'm going to cut it down the middle. (knife clicking) This took exactly 30 minutes
to cook and it is perfect. So then I'm going to cut it (knife clicking) this way right here.
And then I'm going to show
you how amazing this looks. Look at that. What? Yum. It's super hot, so I'm
going to let it cool before I eat my lunch. Even, you can have
breakfast food for lunch. You can have lunch food for breakfast. It doesn't matter. So anyway, guys, make sure
you check out this recipe. Thank you so much for watching and I will see you guys next time, bye..
