Keto Egg Casserole Recipe

Eggs: The base of the casserole, providing protein and structure.

Heavy cream: Adds richness and a creamy texture to the dish.

Shredded cheese: Melts into the casserole, adding flavor and gooeyness.

Diced ham: Adds a savory, meaty element to the casserole.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the flavor profile.

When whisking the eggs and heavy cream, ensure you achieve a smooth and uniform mixture to avoid any lumps. This will help the casserole bake evenly and create a consistent texture throughout. Additionally, when incorporating the shredded cheese and diced ham, fold them gently into the mixture to distribute them evenly, ensuring every bite is flavorful.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This is a common vegan substitute that provides a similar binding effect.

• heavy cream - Substitute with coconut cream: Coconut cream is a keto-friendly alternative that provides a similar creamy texture and richness.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella is a mild-flavored cheese that melts well and can be used in place of cheddar.

• diced ham - Substitute with cooked bacon: Bacon adds a smoky flavor and is also keto-friendly, making it a suitable replacement for ham.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same amount as black pepper.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, transfer the casserole to an airtight container. Refrigerate for up to 4 days.
• To freeze, cut the casserole into individual portions. Wrap each piece tightly in plastic wrap or aluminum foil.
• Place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the casserole in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, microwave on medium power for 2-3 minutes.
• For best results, avoid reheating the casserole multiple times, as this can affect the texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover keto egg casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. This method helps maintain the casserole's texture and flavor.

• Microwave Method: Place a slice of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. This is the quickest method but may slightly alter the texture.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the slice of casserole in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through. This method can give a nice, slightly crispy edge to the casserole.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the casserole slice in the air fryer basket. Heat for about 5-7 minutes, checking halfway through. This method can give a slightly crispy texture while keeping the inside moist.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the casserole slice on a piece of aluminum foil or a small baking tray. Heat for about 10-15 minutes, or until warmed through. This method is convenient and maintains a good texture.

• Oven: Preheat to 375°F (190°C) to bake the casserole.

• Large mixing bowl: Whisk together the eggs and heavy cream.

• Whisk: Combine the eggs and heavy cream smoothly.

• Measuring cup: Measure out the heavy cream and shredded cheese.

• Cheese grater: Shred the cheese if not using pre-shredded.

• Cutting board: Dice the ham into small pieces.

• Knife: Dice the ham accurately.

• Baking dish: Pour the egg mixture into this greased dish for baking.

• Cooking spray: Grease the baking dish to prevent sticking.

• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

• Cooling rack: Allow the casserole to cool for a few minutes before slicing.

• Spatula: Slice and serve the casserole neatly.

Prep ingredients ahead: Dice the ham and shred the cheese the night before to save time in the morning.

Use a blender: Blend the eggs and heavy cream together for a smoother mixture and quicker prep.

Pre-grease the dish: Grease the baking dish in advance to streamline the process.

Batch cooking: Double the recipe and freeze portions for quick future meals.

One-bowl method: Mix all ingredients in one bowl to minimize cleanup time.