Low Carb + Gluten Free Egg & Ham Breakfast Casserole
Author: Julia Calleo
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 6-8
A healthy low carb and gluten free spin on a classic egg & ham breakfast casserole. Incredibly flavorful and light and fluffy in texture. You'll have no idea that it's healthy!
Ingredients
1 Baked Spaghetti Squash, scooped
½ tbsp unsalted butter
1 tbsp minced onion
1 green pepper, diced
1 yellow onion, diced
½ cup torn low sodium ham (deli sliced, or chunks work as well)
8 eggs
1½ cups whole milk
2 tsp paprika
2 tsp cumin
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp kosher salt
1 cup shredded cheese (mexican blend preferred or cheddar)
Instructions
In a medium skillet over medium heat add your butter and melt.
Next add your minced garlic and saute for 30 seconds.
Add your green pepper & onion and cook until onions are almost translucent, about 6 minutes.
Set aside.
Next in a casserole dish add your spaghetti squash, pepper & onion mix, and ham. Mix together so they are evenly distributed throughout the dish. Set aside.
In a large mixing bowl add your eggs, milk and all spices. Whisk together until blended.
Pour egg mixture over casserole dish.
Top with cheese.
Cover with foil and place into the fridge and allow to dish to set overnight.
Once dish has set, remove from fridge and preheat oven to 375 (allow dish to sit at room temperature for at least 20 minutes before placing into oven to ensure better and more even cooking time).
Poke tiny holes into the foil and place casserole into oven on a middle rack.
Bake for 45 minutes. Remove foil and continue to bake another 15 minutes, or until dish has set.
Set oven to broil and broil casserole dish for about 3 minutes or until eggs develop a little bit of golden color in spots.
Remove, let cool for five minutes before serving.
Top with whatever you want (spices, fresh herbs, plain yogurt). Eat!