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Low Carb Breakfast Casserole Muffins

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Over the past few months, we have been doing the Keto Diet on and off. This week we are going all in and starting it with these yummy low breakfast casserole muffins that have all the flavor you will need to keep you on the ketogenic diet.

Breakfast Casserole Muffins Recipe

I love this yummy breakfast casserole muffins filled with tasty peppers, onions and garlic. These casserole muffins make eating eggs a pleasure.  We ate every last bit so I know you will love this recipe.

Breakfast Casserole Recipe Egg Casserole Ingredients 

  • Garlic Cloves 
  • Red Bell Pepper
  • Green Bell Pepper
  • Yellow Bell Pepper
  • Eggs
  • Egg Whites
  • Milk
  • Dried Oregano
  • Black Pepper
  • Sea Salt 
  • Parmesan Cheese
  • Olive Oil 

Instructions 

Preheat oven to 425 degrees.

In a large skillet on medium heat, add olive oil and sauté onion and garlic until tender (just about 4 minutes) Add diced bell pepper and saute for another 2 minutes with the onions and garlic.

In a mixing bowl, whisk together eggs, egg whites, 2 tsp milk, salt, 1/2 tsp pepper, 1 tsp oregano and 1/2 cup parmesan cheese. Add sauted veggies to mixing bowl and coat well.

Spray muffin tray. 

Cover the dish with foil and bake 10 minutes at 425 degrees.

Reduce heat to 350 and bake for another 20-25 minutes.

Breakfast casserole is done when it puffs and a knife inserted in the center comes out clean.

Breakfast Casserole Muffins

These mini breakfast casserole muffins are the perfect keto diet breakfast. You can make them for brunch or breakfast for your family. 
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: Italian
Keyword: Brunch, Casserole, eggs
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 176kcal

Ingredients

  • 2 Eggs large
  • 1 1/2 cups egg whites
  • 2 tbsp milk
  • 2 garlic minced
  • 1/2 cup green peppers diced
  • 1/2 cup red pepper
  • 1/2 cup Parmesan grated
  • 1 tbsp olive oil
  • 1/2 tsp pepper
  • 1 tsp oregano dried
  • 1 tsp salt

Instructions

  • Preheat oven to 425 degrees.
  • In a large skillet on medium heat, add olive oil and sauté onion and garlic until tender (just about 4 minutes) Add diced bell pepper and saute for another 2 minutes with the onions and garlic.
  • In a mixing bowl, whisk together eggs, egg whites, 2 tsp milk, salt, 1/2 tsp pepper, 1 tsp oregano and 1/2 cup parmesan cheese. Add sauted veggies to mixing bowl and coat well.
  • Spray egg dish or stoneware muffin pan. 
  • Cover the dish with foil and bake 10 minutes at 425 degrees.
  • Reduce heat to 350 and bake for another 20-25 minutes.
  • Breakfast casserole is done when it puffs and a knife inserted in the center comes out clean.

Nutrition

Calories: 176kcal | Carbohydrates: 4g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 969mg | Potassium: 272mg | Fiber: 0g | Sugar: 2g | Vitamin A: 17.4% | Vitamin C: 47.5% | Calcium: 18.2% | Iron: 4.4%

Breakfast Casserole Recipe from Food Blogger April Golightly

 

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