Low-Carb Cheese and Mushroom Egg Bake Recipe
This is great for serving a weekend crowd. It’s also great for stashing in the fridge for quick breakfasts and suppers for a few days – it reheats beautifully.
- Yield: 6 Servings 1x
Ingredients
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- 3 tablespoons butter
- 8 ounces sliced mushrooms
- 1 bunch scallions, sliced thin
- 6 eggs
- 1 cup cottage cheese, full-fat (aka 4% or “creamed”)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons dry vermouth, or dry white wine (optional)
- 1 teaspoon salt, or Vege-Sal
- 1/4 teaspoon pepper
- 1 cup shredded Swiss cheese
Instructions
- Preheat oven to 350° F.
- Coat an 8×8 baking dish with non-stick cooking spray.
- Give your large, heavy skillet a shot of non-stick cooking spray. Put it over medium heat, melt the butter, and add the mushrooms. Saute until the mushrooms soften and turn dark.
- Add the scallions and saute for another 1-2 minutes.
- In a medium-size mixing bowl, whisk together the eggs, cottage cheese, and Parmesan.
- Pour half of the egg mixture into the prepared baking dish.
- Spread the mushroom mixture over that, then sprinkle half the Swiss cheese over it.
- Pour in the rest of the eggs.
- Bake for 30 minutes.
- Top with the remaining Swiss cheese and bake for another 15 minutes, or until cheese is turning golden.
Notes
From 500 Ketogenic Recipes, Copyright 2018 Fair Winds Press and Dana Carpender.
Nutrition
- Calories: 263
- Fat: 19g (66.0% calories from fat)
- Carbohydrates: 4g
- Fiber: Trace
- Protein: 18g
