Low Carb Breakfast Casserole

Today on Low Carb with Jennifer, I'm going to show you how to make this low carb breakfast casserole. Hey guys, welcome back to Low Carb with Jennifer. Today we're going to make a veggie filled, super delicious breakfast casserole. It is really, really good for meal prep. I'm going to have it for lunch. So let's get started so I can eat my lunch. The first thing we need to do is we need to saute our spinach and our mushrooms because we don't want to put raw spinach into our breakfast casserole. They'll be a lot more tender if you saute them first. You could also use frozen spinach if you want, which would make even more tender spinach because the freezing process breaks down the fibers. So I've got a tablespoon of avocado oil in this skillet. Got it over medium heat and I'm going to start cooking my vegetables. We're going to start with three cloves of garlic, minced garlic. I'm going to saute that for a minute in my oil. And now I'm going to add eight ounces of sliced mushrooms. I'm going to saute these for just about a minute, just till they just start to wilt. It's smelling good. So now we're going to add in our spinach. We're going to add this whole box of spinach, five ounces. I know five ounces doesn't sound like a lot, but it's a lot of spinach and it's going to wilt down to almost nothing. So we're just going to continue to cook this until our spinach is completely wilted down. And we can help the spinach along, wilting, by just covering this with a lid and that's going to really help it go by faster. Okay, our spinach is just about wilted. So I'm going to set this aside and I'm going to start working on the egg portion. I've got 12 eggs, a dozen eggs, and I'm going to add in a half a cup of half and half, half a teaspoon of salt and a quarter of a teaspoon of black, freshly crushed black pepper. And I'm going to whisk this all together. Okay, I've got my eggs all whisked. So now I'm going to add in the mushroom and spinach. I let it cool just so it wouldn't scramble my eggs. You don't have to let it cool completely, but I just wanted to make sure it was cool enough that it's not going to scramble my eggs because you do not want that. Okay, and now we're going to add in two cups of shredded cheddar cheese. Okay, we're going to stir that all in. I've got a nine by nine casserole dish that we've sprayed with cooking spray. So I'm going to just pour this right in and make sure it's evenly distributed. And finally, I've got four pieces of bacon that I cut into one inch pieces and then cooked until it was cooked and crispy. So I'm just going to sprinkle this on top. You could mix it in too, but I think it's pretty to sprinkle it on top. Okay, this is ready to bake in the oven at 375 Fahrenheit for 30 minutes. Okay, our breakfast casserole is fresh out of the oven and it looks amazing. Look at this. So we are going, I'm going to cut it into six servings because this recipe makes six servings. So I'm going to cut it down the middle. This took exactly 30 minutes to cook and it is perfect. So then I'm going to cut it this way, right here. And then I'm going to show you how amazing this looks. Look at that. What? Yum. It's super hot. So I'm going to let it cool before I eat my lunch. Even, you know, you can have breakfast food for lunch. You can have lunch food for breakfast. It doesn't matter. So anyway, guys, make sure you check out this recipe. Thank you so much for watching and I will see you guys next time. Bye.