Broccoli, Mushroom, Egg and Cheese Breakfast Casserole

This broccoli, mushroom, egg and cheese breakfast casserole is a hearty and nutritious meal option for those following a keto lifestyle. Made with fresh vegetables, eggs, and cheese, its packed with flavor and protein. Enjoy it warm out of the oven for a satisfying breakfast or brunch

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 1/2 cup diced onion
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley optional

Instructions:

Warm the oven up to 350F 175C and grease a 9x9-inch baking dish

Add eggs, heavy cream, salt, and pepper to a bowl and whisk them together until they are well mixed

Set a pan on medium heat and add the olive oil

Put broccoli florets, mushroom slices, and onion dices in the pan

Cook until the vegetables are soft

Place the cooked vegetables in the baking dish that has been prepared and make sure they are spread out evenly

The egg mix should be poured over the vegetables in the baking dish

On top, put some grated Parmesan cheese and shredded cheddar cheese

It should be baked in a hot oven for 25 to 30 minutes, or until the cheese is melted and golden brown and the eggs are set

Take it out of the oven and let it cool down a bit before you serve it

If you want, you can add chopped fresh parsley as a garnish

A filling and healthy way to start the day is with this tasty broccoli, mushroom, egg, and cheese breakfast casserole