Low Carb Egg, Ham & Cheese Bake
A special low carb keto meal to serve up for breakfast or brunch that will satisfy just about anyone! It’s like an egg casserole dish that is layered with keto bread, ham and cheese layers.
Each serving is topped with a cream of mushroom sauce that completes this dish.
Watch video (recipe below)
An egg casserole dish
- 10-12 Large Eggs
- pinch Heavy cream (with eggs) (to make eggs fluffy)
- 2 Cups Cooked Ham, minced
- 6-8 Slices Keto-friendly bread (thinly sliced)
- 1 Cup Shredded Cheese
- 6 Slices Cheddar Cheese
- 1/2 Cup Heavy cream
- 1/2 Cup Coconut milk
- 1 Cup Bone or Chicken Broth
- 1 Cup Mushrooms
- 1 Tsp Minced onions
- 1 TB White cooking wine (optional)
- 1/2 Tsp Xantham Gum (or Almond flour) (for thickening)
- Pork rinds
- 1/2 Stick Butter, melted
In food processor, mince cooked ham. Set aside
Spray or grease a baking dish (9x9 or 7x9). Begin bottom layer with bread slices to cover bottom. Next layer, place cheese slices. Then evenly spread the minced ham as next layer. Can add more layers, as desired. Last layer should be shredded cheese. (NOTE: if doing a 2nd layer of bread, the bread should be thinly sliced or the dish turns out too "bready")
In a bowl, whisk eggs. Pour egg mixture slowly over the layers until dish is filled with egg mix.
Cover and refrigerate overnight (or 6-8 hrs). The egg will soak into the layers.
After refrigerated, mix pork rinds with melted butter. Then spread out over top of egg dish.
Bake at 350 for 1 hour.
When done, let cool for 1 minutes. Top each serving slice with the cream of mushroom sauce.
In a large pan, add butter and minced mushrooms. Can add some olive oil or more butter, as desired or if mushrooms soak it all up.
Add heavy cream, coconut milk, minced onion, cooking wine and seasonings. Stir for approx. 5 min. or until blended well. Add Xantham Gum (or almond flour) to thicken the sauce.