Fluffy Egg Casserole {keto, paleo}

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This recipe is my go-to recipe for brunch with friends and family!

It can be whipped up so quickly and it’s also an easy weekend breakfast when you don’t want to go to the trouble of making anything fancy.

Step-by Step Directions With Pictures to Make Fluffy Egg Casserole

Start with a dozen farm fresh eggs.

Now whip those eggs until they are good and frothy.

Measure in all of the other ingredients.

Now whisk everything together until it’s REALLY good and frothy (this is called fluffy egg casserole for a reason!).

Pour the egg mixture into a pie plate and bake in the oven at 400 degrees for 35-40 minutes, or until the top is golden brown and the middle is set.

Isn’t it beautiful?? And wasn’t that EASY?!

Now I know it looks REALLY tempting to dig into right away, but give it 5 minutes to steam off and firm up before cutting into it.

The top will fall back down a little bit and that’s totally normal.

Ok, now dig in!!

Mmmmmmm……

Warm, cheesy, egg goodness!!

 

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Fluffy Egg Casserole {keto, paleo}


  • Author: Monster Cookie
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

This fluffy egg casserole is a snap to make and is great start to your morning! This recipe is also easy to make ahead and reheat!


Scale

Ingredients

  • 12 eggs
  • 1 Tablespoon coconut flour (or 2 Tablespoons almond flour)
  • 1 teaspoon aluminum-free baking powder (use baking SODA for paleo)
  • ¼ cup butter, melted (or bacon fat or lard for paleo/dairy-free)
  • Optional: 1 cup cottage cheese (leave out for paleo/dairy-free)
  • Optional: 8 ounces Monterey jack cheese, shredded (leave out for paleo/dairy-free)

Instructions

  1. Preheat oven to 350 degrees.
  2. Whisk eggs until froffy in a bowl. Add the rest of the ingredients and whisk until combined.
  3. Pour into a pie plate and bake in the oven for 35-40 minutes, or until the top is brown and the middle is set (just give the pie plate a jiggle and see if the middle wiggles).
  4. Let the casserole sit for 5 minutes before slicing. Serve hot.

Notes

Storage: Cover the pie plate with foil or store in a container for up to 5 days in the fridge.

Freezing: I do not recommend freezing this casserole. The eggs get watery when reheating, but if that doesn’t bother you then you can freeze the casserole in an airtight container.

Reheating: To reheat the casserole, you can either warm it over low on the stove-top or you can reheat it in the oven at 350 degrees for 10 minutes for a single serving or 20 minutes for large portions.

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