Mushroom Egg Casserole
This healthy low carb Mushroom Egg Casserole recipe is great for a lazy weekend brunch! These vegetable egg casserole has a lot of great taste and a hint of smoked spice with the smoked paprika. This recipe is great for paleo diets, gluten free, low carb diets, and low fat diets! – Kara, The Accidental Chef
Serves 6
Ingredients:
- 2 tbsp of olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 scallions, diced
- 8 oz of baby bella mushrooms, chopped
- 1 1/2 cups chopped artichoke hearts
- 1/2 cup of grape tomatoes, halved
- 1 tsp of sweet basil
- 1/2 tsp of dried oregano
- 1/4 tsp of black pepper
- 1/2 cups shredded mozzarella cheese
- 4 eggs
- 4 egg whites
- 3 tbsp of coconut milk
Directions:
Preheat oven to 350 degrees.
Spray a 9 by 13 baking dish with cooking oil.
In a large skillet, heat the coconut oil over high heat. Add the onion and garlic and cook for 3 minutes.
Add in the mushrooms with 1/2 tsp of oregano, cook for 2 minutes.
Then add the artichokes and black pepper and cook until mushrooms are browned. Pour into the baking pan and sprinkle cheese over the mixture.
In a separate bowl, combine eggs, coconut milk, and egg whites with a whisk.
Then add the smoked paprika, scallions, and the grape tomatoes to the mixture. Pour the egg mixture into the baking pan.
Bake for 30-35 minutes or until eggs are fully cooked.
Serves 6 | Calories per serving: 189 | Fat: 11.7 g | Carbs: 6.7 g | Net Carbs: 6.1 g | Protein: 13 g
