You can make a low carb overnight breakfast casserole that fits into your keto diet with ease. This breakfast casserole is not only easy to make. But it is delicious and you don’t even have to monitor it so it can cook while you sleep.
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Casseroles are popular dishes because they usually contain an entire meal in one dish. You get the proteins, veggies, and the side dish all combined into one amazing recipe. Casseroles are often used for dinner. But you can also make a breakfast casserole.
Making a low carb overnight breakfast casserole is a helpful way to make sure you have a healthy breakfast to start the next day! Plus, this healthy low carb crockpot recipe is easy to make! Your crockpot seemingly has magic powers. It can cook a meal without you monitoring it the entire time.
That is only one of the benefits. The other benefit is how easy all of the recipes are. You will most likely just toss in all of the ingredients and set it to cook. Then, you will come back later to a finished meal. That method is also exactly why cooking a casserole just makes sense in a crockpot.
There are so many different recipes you can use a crockpot for and you can add this low carb overnight breakfast casserole to the list. You can then use this recipe to help with a keto breakfast or just a healthy alternative to pancakes drenched in syrup.
This recipe is a healthy one and that means the ingredients will be better fresh. All recipes should include fresh ingredients but sometimes it’s just not necessary. However, a healthy recipe requires all of the nutrients from the ingredients in order to be a healthy recipe.
This recipe requires a lot of veggies like onions, mushrooms, spinach, carrots, asparagus, red peppers, zucchini, and tomatoes. You can try to make sure each of these ingredients is fresh but don’t stress over it. There is also room for customization.
You don’t have to add the mushrooms if you aren’t a fan. But try and swap it with something else if you decide to take something out. For example, add eggplant if you take out the mushrooms. The goal would be to keep the nutritional value high instead of lowering it.
Low Carb Breakfast Casserole Directions
Spray the inside of your crockpot with non-stick cooking spray.
Line the bottom of your crockpot with shredded hash browns or root vegetables.
Layer the garlic and onion on top of the hash browns.
Next, place the carrots, asparagus, roasted peppers and tomatoes.
Top the veggies with a layer of zucchini, mushrooms, and spinach.
In a large bowl, whisk together eggs, milk and salt, and pepper to taste.
Pour the egg mixture over the veggies in the crockpot.
Making a low carb overnight breakfast casserole is a helpful way to make sure you have a healthy breakfast to start the next day! Plus, this healthy low carb crockpot recipe is easy to make!
1/2CupCherry or Grape TomatoesSliced into Quarters
20OzFrozen Hash BrownsCould Use Has Brown Root Vegetable Blend
12Eggs
1/4CupMilk or Almond Milk
2tspSalt
1/2tspPepper
Instructions
Spray the inside of your Crock-Pot with non-stick cooking spray.
Line the bottom of your Crock-Pot with the shredded hash browns or root vegetables.
Layer the garlic and onion on top of the hash browns.
Next, place the carrots, asparagus, roasted peppers and tomatoes.
Top the veggies with a layer of zucchini, mushrooms, and spinach.
In a large bowl, whisk together the eggs, milk and salt and pepper to taste.
Pour the egg mixture over the veggies in the Crockpot.
Set the Crockpot to low and cook 8 hrs.
More Low Carb Recipes
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Easy Low Carb Crockpot Recipes | Crockpots make eating low carb easier. You just need the right recipes and a little bit of planning.
Tips for a Low Carb Diet | 10 Things to Know | Getting through a low carb diet is not easy, but there are those who have been successful have some tips that might help.
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Whisk together equal parts cornstarch and cold water in a small bowl. Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness.
Pre-cook the veggies. Veggies are naturally watery. As they cook, they release that moisture. If they only cook in the casserole, all that extra moisture will also be IN your casserole.
To make a breakfast casserole you beat some eggs, add milk and cheese, add cubed bread, add "mix-ins" like mushrooms, veggies, sausage, and herbs, put it in a casserole dish, and bake.
A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup. Need a gluten-free option?
The ideal slurry ratio is one tablespoon of cornstarch to every two tablespoons of water. Make as much as you need, but try to keep the ratio constant. Once it's ready, stir the slurry into your casserole base before baking.
The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly. Bake in an oven set no lower than 325 °F. Most recipes suggest 350 °F.
Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!
Covering the dish with aluminum foil for the first part of the bake time helps the casserole heat through to the center without drying out on top. Remove the foil for the last half of the bake time so that the top can crisp up.
John Wayne first wrote the casserole recipe, but it looks a little different today. John Wayne Casserole was first popularized by the 1979 cookbook, "Cooking with Love from Cara and Her Friends," a collection of different celebrities' favorite dishes.
That's right, the iconic John Wayne Casserole is named after none other than the actor himself. Typically, you'll find that most recipes call for refrigerated biscuits or Bisquick, onions, red bell peppers, jalapeño peppers, sour cream, mayonnaise, ground beef, tomatoes, taco seasoning, and Cheddar cheese.
They are heartier than a quiche, leaning more towards a strata in texture. If you are dairy-free, you can use almond, cashew, coconut, hemp, rice, soy milk, or any other non-dairy milk you prefer.
Yes! You can assemble this casserole the night before, wrap it tightly and then refrigerate until the next morning. Then, bake according to recipe directions.
The USDA recommends that cooked eggs and egg dishes should be refrigerated within 2 hours of cooking and consumed within 3-4 days. Leaving cooked eggs out overnight at room temperature increases the risk of bacteria growth, which can lead to food poisoning.
If you've got raw egg yolks or whites left over from a recipe which you don't want to waste (let's face it, why would you?), you can store them in the fridge as long as you plan to use them within the next few days.
The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.
If you've already cooked your casserole and find out it's too dry, another easy fix is to warm some broth and then pour it over the top of your casserole. Cover the dish with aluminum foil to prevent the liquid from evaporating and wait for 10 minutes or so before serving.
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.
Mix a teaspoon of cornflour with a few fl oz of water and gently stir in, a bit at a time. Yep take the lid off or you could try some cornflour if you have any.
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