Breakfast made easy. Cook up this keto casserole on Sunday and you’re all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go.

Serving: 4

175g mushrooms
1 handful spinach
50g butter
8 eggs
225 ml heavy whipping cream
150 shredded cheddar cheese
1tsp onion powder salt and pepper

Preheat the oven to 400°F (200°C).

Trim the mushrooms and cut them in quarters.

Fry the mushrooms in butter over medium high heat until golden brown. Add the spinach and saute. 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 aluminium foil if the top of the casserole is at risk of burning before it’s cooked through.


You can add broccoli and other other greens with the mushrooms.

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