Ham and Cheese Low Carb Breakfast Casserole - Gluten Free
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 3
- 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
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.
