Ham and Cheese Low Carb Breakfast Casserole - Gluten Free
Try this Ham and Cheese Low Carb Breakfast Casserole Gluten Free recipe or contribute your own.
Try this Ham and Cheese Low Carb Breakfast Casserole Gluten Free recipe or contribute your own.
- 6 eggs
- 3/4 cup unsweetened almond milk
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper
- 1 cup sharp cheddar cheese shredded
- 1 cup light cream
- 1/2 tsp kosher salt
- 4 tbsp butter melted
- 2 tbsp grated parmesan cheese
- 4 cups celery root peeled and shredded
- 2 tbsp coconut flour (ibih recommends)
- 1/2 cup frozen chopped spinach (thawed and squeezed of any
- 2 cups ham chopped
- Carbohydrate 58.0598244404444 g
- Cholesterol 553.224166997336 mg
- Fat 155.480034778218 g
- Fiber 5.81474982826526 g
- Protein 63.1054948849891 g
- Saturated Fat 92.7658751253931 g
- Serving Size 1 1 x 3 serving (1231g)
- Sodium 3655.44033871129 mg
- Sugar 52.2450746121791 g
- Trans Fat 8.40539468469161 g
- Calories 1854 calories
Step-by-step
- Combine the crust ingredients in a medium sized bowl and mix well. Press mixture firmly and evenly into a 9 x 9 or equivalent (I used 8 x 11) oven proof pan, going up the sides at least 2 inches.
- Bake in a preheated oven at 400 degrees for 20 minutes or until slightly golden brown.
- Remove and reduce oven heat to 350 degrees.
- Beat the eggs in a large bowl and add the cream, almond milk, nutmeg, salt, and pepper.
- Stir in the spinach.
- Spread the ham and cheese evenly over the par-baked crust in the bottom of the pan.
- Gently pour the egg mixture over the ham and cheese.
- Bake the casserole in the 350 degree (F) oven for 60 minutes or until the middle is set and doesn't jiggle when shaken.
- Note: If your edges are getting too brown, cover the casserole lightly with foil in the last 15 minutes of baking.
- Cool for 10 minutes before cutting.
Removing a baked egg dish too early results in a watery center, while leaving it in the heat a moment too long yields a dry, rubbery texture. Whisking eggs thoroughly incorporates air, but the proteins require adequate thermal energy to coagulate into a stable network without weeping moisture onto the plate. Pressing mixture firmly and evenly into a 9 x 9 or equivalent ovenproof pan establishes the structural foundation required to hold heavy fillings like chopped ham and shredded cheese. Baking the shredded celery root crust at 400 degrees Fahrenheit for 20 minutes dries out excess starches before the liquid custard goes in.
Testing for doneness relies on observing physical movement rather than guessing with a timer. Gently shaking the pan reveals whether the middle is set or still liquid. If the center remains loose and jiggles aggressively, the proteins have not fully trapped the liquid dairy components. Baking continues at 350 degrees Fahrenheit for a total of 60 minutes until that central movement stops entirely. Covering the edges loosely with aluminum foil during the final 15 minutes prevents excessive browning while the deep interior finishes cooking.
