This Keto Mexican Breakfast Casserole tastes great and fills you up, making it perfect for a hearty brunch or breakfast. It's a low-carb take on a classic favorite, full of eggs, cheese, bacon, and spices. Adding onions and bell peppers gives it a tasty Tex-Mex flavor.
Ingredients: 8 large eggs. 1/2 cup heavy cream. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1 cup shredded cheddar cheese. 1 cup cooked and crumbled bacon. 1/4 cup chopped cilantro. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. Sliced avocado and salsa for serving.
Instructions: Preheat oven to 350F 175C. In a mixing bowl, whisk together eggs and heavy cream. Stir in bell peppers, onions, cheddar cheese, bacon, cilantro, cumin, chili powder, salt, and pepper. Pour mixture into a greased 9x13 inch baking dish. Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are golden brown. Let it cool slightly before slicing. Serve with sliced avocado and salsa.
Prep Time: 15 minutes
Cook Time: 30 minutes
to,
Angelina C
