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 bacon (and mushrooms)?

4 servings

Ingredients

170 g mushrooms, in quarters
280 g bacon, diced
28 g butter
8 eggs
240 ml heavy whipping cream
300 ml (140 g) shredded cheddar cheese
1 tsp onion powder

Instructions
Preheat the oven to 200°C.
Fry the bacon and mushrooms in butter in a skillet over medium-high heat until
golden brown. Season with salt and pepper to taste.
Place contents of the skillet in a greased baking dish.
Add remaining ingredients to a medium-sized bowl and whisk to combine. Season with
salt and pepper.
Pour egg mixture over the bacon and mushrooms and bake in the oven for 30-40
minutes or until golden brown on top and set in the middle. Cover with a piece of
aluminium foil if the top of the casserole is at risk of burning before it’s cooked
through.