Egg Casserole

My low-carb Egg Casserole recipe is a nutritious and delicious option for breakfast, lunch or dinner. This fluffy, light casserole can be made for paleo, keto, low-carb and carnivore diets. Using pasture-raised eggs boosts your intake of essential nutrients including choline (supports cell membrane structure), cholesterol (makes our hormones), and omega-3 fatty acids (reducing your risk of heart disease and support brain health). Consuming protein and healthy fats at every meal leaves you feeling nourished and satiated which supports weight loss journeys. Use this healthy recipe as a base for a variety of flavors.

Serves 6

Ingredients

• 8 pasture-raised eggs

• 6 oz. plain full-fat yogurt (Kite Hill almond milk, goat or sheep milk yogurt)

• 1 lb. ground meat (pork, lamb, chicken, turkey, beef)

• cooking spray (duck fat, ghee, olive oil, avocado)

• sea salt, to taste

• optional add-ins:

  herbs (dill, rosemary, tarragon, cilantro, parsley)

  veggies (zucchini, greens, scallions, shallots, cauliflower, broccoli, mushrooms), chopped

  cheese (Kite Hill almond milk ricotta, goat or sheep milk feta, cheddar or mozzarella)

  sauteing fats (grass-fed butter, ghee, lard, avocado oil)

  Directions

• Pre-heat the oven to 350 dgrees.

• If using veggies, heat a saute pan over medium heat, add 1-2 T. of your fat of choice and cook veggies for 5-7 minutes, making sure they stay a bit firm.

• Remove veggies from heat and set aside in a bowl.

• Using the same saute pan, brown the meat, seasing with sea salt and any other seasonings you enjoy.

• While the meat is browning, whisk the eggs and yogurt together.

• When meat is fully browned, place all ingredients together in a bowl, along with the cheese of choice (optional) and mix well.

• Place the mixture into a prepared 9” casserole dish, sprayed with cooking oil, and bake for 45 minutes or until cooked through.

• Will last 4 days in the fridge or let completely cool and freeze in pieces.