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OASIS7+FIT | Keto Mexican Casserole



TOTAL TIME (PREP/COOK) 60 mins.

Serving size 6


  • Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Cut the bacon into 2-inch (5 cm) pieces and arrange on a parchment lined baking sheet. Bake for 15 minutes until crisp, ant then remove from the oven. You can use the bacon grease for greasing the pan in the next step.

  • Heat the reserved bacon grease in a medium pan over medium high heat. Add in the turnip and onion, cook until soft about 5-7 minutes.

  • Transfer to a 9 x 13 inch (23 x 33 cm) baking dish. Top the turnip and onion with the spinach.

  • Whisk together the eggs, milk, and spices. Optionally, you can add ground cumin and chile powder to taste for more flavor. Pour over the spinach.

  • Sprinkle the cheese across the top then arrange the bacon in a single layer across the top of the casserole.

  • Transfer to the oven and bake 20-25 minutes or until the eggs are set. Serve. To store, keep refrigerated for up to 5 days.

THE INGREDIENTS


  • 1 lb | thick-cut bacon (450 g)

  • 2 tablespoon | reserved bacon grease or ghee (30 ml)

  • 1 | small turnip, diced (300 g/ 10.6 oz)

  • 1 | red onion, large, thinly sliced (150 g/ 5.3 oz)

  • 3 cups | spinach (90 g/ 3.2 oz)

  • 12 | large eggs

  • 1/3 cup | whole milk (80 ml/ 2.7 fl oz) - see note for substitutions

  • 1 teaspoon | sea salt

  • 1 teaspoon | garlic powder

  • 1/2 teaspoon | black pepper

  • 1/2 cup shredded cheddar cheese (57 g/ 2 oz)

  • Optional: ground cumin and chile powder to taste


This is a great meal prep breakfast recipe with enough servings for the week!

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