Keto bacon and mushroom breakfast casserole Recipe

4

Ingredients

6 oz. 175 g mushrooms
10 oz. 275 g bacon
2 oz. 50 g butter
8 8 eggeggs
1 cup 225 ml heavy whipping cream
5 oz. 150 g shredded cheddar cheese
1 teaspoon 1 teaspoon onion powder
salt and pepper

Preparation

Step 1

Preheat the oven to 400°F (200°C).

Trim the mushrooms and cut them in quarters. Dice the bacon.

Fry the bacon and mushrooms in butter in a skillet over medium high heat until golden brown. Season with salt and pepper to taste.

Place contents the of the skillet in a greased baking dish.

Add remaining ingredients to a medium-sized bowl and whisk to combine. Season with salt and pepper.

Pour egg mixture over the bacon and mushrooms and bake in the oven for 30-40 minutes or until golden brown on top and set in the middle. Cover with a piece of aluminum foil if the top of the casserole is at risk of burning before it’s cooked through.