Everyone will love this colorful, flavor-packed keto breakfast casserole. Luckily, it feeds a crowd!
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons unsalted butter, at room temperature
- 1 medium turnip (about 8 ounces), peeled and cut into 1/2-inch dice
- One 8-ounce bag radishes (about 1 bunch), halved if small and quartered if large
- 1/4 medium celeriac (about 4 ounces), peeled and cut into 1/2-inch dice
- 1/2 teaspoon ground cumin
- Kosher salt and freshly cracked black pepper
- 1 pound fresh chorizo, removed from casings
- 1 small red onion, cut into 1/2-inch dice
- One 8-ounce block Monterey Jack cheese, grated
- 3 cups packed baby spinach
- 1/3 cup heavy cream
- 12 large eggs
- Sour cream, for serving
Instructions
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Scatter the turnips, radishes and celeriac on a baking sheet. Melt the remaining 1 tablespoon butter and drizzle over the vegetables. Sprinkle with the cumin, 1 teaspoon salt and some pepper and toss to coat the vegetables.
- Roast, stirring once halfway through, until the vegetables are just tender and beginning to brown, about 12 minutes. Set aside to cool slightly. Reduce the oven temperature to 350 degrees F.
- Meanwhile, add the chorizo to a large skillet over medium heat and cook, using a wooden spoon to break up any chunks, until cooked through, about 5 minutes. Transfer the chorizo to the prepared baking dish with a slotted spoon and spread in an even layer, leaving the fat from the chorizo in the skillet.
- Return the skillet to medium heat. Add the onions and a pinch of salt and cook, scraping up any browned chorizo bits from the bottom of the skillet, until the onions begin to soften, about 3 minutes (see Cook’s Note).
- Scatter the onions on top of the chorizo in the baking dish and sprinkle half of the Monterey Jack over the onions. Add the spinach in an even layer on top of the cheese, then distribute the roasted vegetables on top of the spinach.
- In a large bowl, whisk together the cream, eggs, 1 teaspoon salt and several grinds of pepper. Pour the egg mixture over top of everything in the baking dish. Top with the remaining cheese.
- Bake until set in the center, 35 to 40 minutes. Let cool for 10 minutes. Top with sour cream before serving.
Nutrition Facts
| Calories | 440 |
| Total Fat | 35 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 300 milligrams |
| Sodium | 830 milligrams |
| Carbohydrates | 5 grams |
| Dietary Fiber | 1 grams |
| Protein | 25 grams |
| Sugar | 2 grams |
Reviews
I used turkey breakfast sausage instead of chorizo and used a dash or 2 of red pepper flakes – everyone was a fan!!
Definitely delicious! Made in a muffin pan for easier portions and storage!
Cheese is most certainly keto. It’s a great source of carbs and fats and is one of the best things you can use to make sure you reach your macros.
Delicious! Dairy, including most cheeses, especially the lower carb white cheese (parmesan, asiago, mozzarella) is definitely an integral part of a ketogenic diet. They are high in fats and a good protein source used in some keto breads, like ‘fathead’ dough, and ‘chaffles’. Enjoy this Keto Cassarole!
Cheese isn’t keto.