Low Carb Ham Breakfast Casserole
Low Carb Ham Breakfast Casserole
What could be better than ham, bacon, and eggs? A quick low carb breakfast casserole with plenty of extra other ingredients will hit the spot.
Ingredients:
- 1 lb cubed ham
- 12 eggs
- 8 bacon slices, fried, and crumbled
- Save 2 Tbsp bacon grease for the veggies
- 5 cups Mexican style blend cheese
- 8 oz canned mushrooms, drained
- 4 oz canned diced mild green chiles, drained
- ½ red bell pepper, diced
- ½ medium red onion, diced
- ½ heavy cream
- 1 tsp salt
- 1 tsp black pepper
Directions:
- Preheat oven to 375ºF
- Spray a 9" x 11" foil pan with nonstick spray
- Cook the onion and red bell pepper in the bacon grease
- In a large mixing bowl crack the eggs
- Add heavy cream, salt, pepper, and whisk until well combined
- Add ham, bacon, onion, red pepper, mild green chiles, mushrooms, and 2 cups of cheese
- Stir until well combined
- Pour the ham breakfast casserole mixture into the foil pan
- Top the casserole with the remaining 3 cups of cheese
- Bake for 40-45 minutes until the casserole edges are golden brown and the eggs are set (dry)
- Let cool for 5 minutes before serving
Low Carb Chicken and Asparagus Casserole
Low Carb Chicken and Asparagus Casserole
If you love asparagus half as much as I do then this is the Low Carb Chicken and Asparagus Casserole for you. It's loaded with chicken, asparagus, cheeses, and assorted vegetables. Served with a side of cole slaw.
Ingredients:
- Half a rotisserie chicken, diced (about 6 cups)
- 1 lb fresh asparagus
- ½ cup chicken stock
- ½ cup sour cream
- ½ cup Parmesan cheese, shredded
- 2 cups Monterey jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- ½ medium red onion, diced
- 2 celery stalks, diced
- 10 medium baby bella mushrooms, sliced
- 1 small green bell pepper, diced
- ½ red bell pepper, diced
- 2 Tbsp extra virgin olive oil
Directions:
- Preheat oven to 375ºF
- Spray a 9" x 11" foil pan with nonstick spray
- Snap off the woody ends of asparagus and cut them diagonally into 3 inches pieces
- In a large frying pan with olive oil cook the asparagus, onion, celery, bell peppers, and mushrooms until al dente
- Spread the chicken in the bottom of the pan
- Layer vegetables over the chicken in the casserole dish
- In a small pan combine the chicken stock, sour cream, and Parmesan cheese
- Cook on medium low until all ingredients are melted
- Cover the casserole with the Monterey jack cheese
- Pour sauce over chicken and asparagus
- Top the casserole with the shredded sharp cheddar cheese
- Bake 35-40 minutes until sauce is bubbling and cheese is melted
- Serve hot
Low Carb Chicken Cordon Bleu Casserole
Low Carb Chicken Cordon Bleu Casserole
This Low Carb Chicken Cordon Bleu Casserole is a healthy, simple and quick way to use leftover smoked and/or rotisserie chicken, ham, and Swiss cheese in a creamy dijon sauce. The nutritional facts of this casserole are 2g of Total Carbohydrates and 452 Calories (Calories from Fat is 306) per serving.
Ingredients:
- 8 cups diced leftover smoked chicken
- Substitute half a Costco rotisserie chicken for the smoked chicken (optional)
- 4 cups diced ham
- 6 oz butter, melted
- 8 oz cream cheese, softened
- 1 Tbsp dijon mustard
- 3 oz lemon juice
- ½ tsp garlic salt
- ½ tsp black pepper
- 6 oz Swiss cheese, shredded or 6 large slices
Directions:
- Preheat oven to 375ºF
- Spray a 9" x 11" foil pan with nonstick spray
- Spread the chicken in the bottom of the pan
- Cover the chicken with the ham
- In a pot, on low heat, blend the butter, cream cheese, mustard, lemon juice, salt, and pepper
- Spread the sauce over the ham
- Cover the casserole with shredded or sliced Swiss cheese
- Bake for 30 minutes until hot
- Place the casserole under a broiler for 2 minutes until the cheese turns golden and bubbly
- Keep an eye on the casserole in order to prevent burning the cheese topping
Yield: 6 Servings
Serve with a side of sautéed green cabbage ...
Low Carb Pepperoni Pizza Casserole
Low Carb Pepperoni Pizza Casserole
One main issue with low carb/keto recipes for pizzas is the different options for making complaint pizza dough. I've looked at many different dough recipes and find many of them to be time consuming. So the obvious solution is to deconstruct a pizza into a casserole which does not use a crust. This recipe is a variation from a smoked low carb Meatza pie posting from last year. Check it out for the Meatza recipe.
Ingredients:
- 1 lb Jimmy Dean sausage
- 1 can (14 oz) diced tomatoes
- 16 oz baby bella mushrooms, sliced
- 4 cups shredded Mozzarella cheese
- 30 slices pepperoni slices, cut in half
- ½ tsp oregano
- Black pepper and salt to taste (keep salt to a minimum)
- Optional ingredients
- Sliced black olives, sliced green peppers, diced red onion
Directions:
- Preheat oven to 400ºF
- Spray a 9" x 11" foil pan with nonstick spray
- Drain diced tomatoes into a colander and blot dry with paper towels
- Cook sausage and spread into bottom of the foil pan
- Spread diced tomatoes over the sausage
- Cook the mushrooms using olive oil and/or butter until the liquid is released and layer over the tomatoes
- If desired, cook green peppers and red onion and spread over mushrooms
- Layer the shredded Mozzarella cheese over the top of the casserole
- Spread the pepperoni slices over the Mozzarella cheese
- If desired, top the casserole with sliced black olives
- Bake for about 20 minutes until cheese is melted and pepperoni is cooked. Serve hot
Yield: 6 Servings
Low Carb Mexican Smoked Chicken Casserole
Low Carb Mexican Smoked Chicken Casserole
This Mexican Smoked Chicken Casserole is a great Low Carb/Keto use of leftover smoked chicken or turkey. I love to smoke chickens and turkeys on my wood pellet smoker grill (MAK 2 Star and/or GMG Davy Crockett). I find it challenging to find/develop new low carb casserole recipes. I enjoy taking simple recipes and adding my personal touches to make them scrumptious!
Ingredients:
- 1½ lbs of leftover smoked chicken
- (2) 10 oz cans of Rotel Diced Tomatoes & Green Chilies drained
- 4 oz can fire roasted diced green chiles
- 4 oz cream cheese
- 15 black olives sliced
- 1 tsp chili powder
- 1 tsp taco seasoning
- ½ tsp garlic salt
- ½ tsp black pepper
- ½ large red onion chopped
- 1 small red bell pepper chopped
- 10 fresh baby bella mushrooms sliced
- 2 cups pepper jack cheese shredded
- 2 cups Monterey jack cheese shredded
Instructions:
- Spray a 9" x 11" foil pan with nonstick spray
- Preheat over to 375ºF
- Sauté onion, red bell pepper, and mushrooms until al dente - set aside
- Season veggies with the garlic salt and black pepper
- Dice leftover smoked chicken and season the chicken with chili powder and taco seasoning
- Mix the seasoned smoked chicken with the drained Rotel diced tomatoes and chiles
- Spread the chicken/diced tomato mixture in the bottom of the foil pan
- Dot the mixture with small dollops of cream cheese
- Cover the mixture with shredded pepper jack cheese
- Top the pepper jack cheese with shredded Monterey jack cheese
- Top the casserole with the sliced mushrooms
- Bake for 40 minutes at 375ºF
- Rest for 5 minutes before serving
Servings: 8
