Vegetarian keto breakfast casserole

Vegetarian keto breakfast casserole (Gluten-Free Recipe Analysis)

Vegetarian breakfast made easy. Cook up this keto casserole on Sunday and you're all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go. Did we mention olives and tomatoes?

Full recipe at www.dietdoctor.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1054g

Ingredients

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1/2 leek

0.5 leek (45g) Leeks, (bulb And Lower Leaf-portion), Raw

45g
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1/3 cup green olives

0.33 cup (45g) Olives, Ripe, Canned (small-extra Large)

45g
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12 eggs

12 medium (528g) Egg, Whole, Raw, Fresh

528g
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1 cup heavy whipping cream

1 cup (120g) Cream, Fluid, Heavy Whipping

120g
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7 oz. shredded cheese

7 oz (198g) Cheese, Parmesan, Shredded

198g
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1 tsp onion powder

1 tsp (2.4g) Spices, Onion Powder

2.4g
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3 oz. cherry tomatoes

3 oz (85g) Tomatoes, Red, Ripe, Raw, Year Round Average

85g
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1 oz. parmesan cheese, shredded

1 oz (28g) Cheese, Parmesan, Shredded

28g
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1/4 tsp salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g