Ham & Cheese Low Carb Breakfast Casserole - Gluten Free

• Meat

  • 2 cups Ham

• Produce

  • 4 cups Celery root

• Refrigerated

  • 3/4 cup Almond milk, unsweetened
  • 6 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 2 tbsp Coconut flour
  • 1 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 cup Cheddar cheese, sharp
  • 1 cup Light cream
  • 2 tbsp Parmesan cheese, grated

• Other

  • ½ cup frozen chopped spinach (thawed and squeezed of any liquid

Found on ibreatheimhungry.com

Description

Ingredients

• 4 cups celery root, peeled and shredded
• 4 Tbsp butter, melted
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• 2 Tbsp coconut flour (IBIH recommends)
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp olive oil
• 6 eggs
• 1 cup light cream
• ¾ cup unsweetened almond milk
• ¼ tsp ground nutmeg
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• ½ cup frozen chopped spinach (thawed and squeezed of any liquid)
• 2 cups ham, chopped
• 1 cup sharp cheddar cheese, shredded

Directions

• Combine the crust ingredients in a medium sized bowl and mix well. Press mixture firmly and evenly into a 9 x 9 or equivalent (I used 8 x 11) oven proof pan, going up the sides at least 2 inches.
• Bake in a preheated oven at 400 degrees for 20 minutes or until slightly golden brown.
• Remove and reduce oven heat to 350 degrees.
• Beat the eggs in a large bowl and add the cream, almond milk, nutmeg, salt, and pepper.
• Stir in the spinach.
• Spread the ham and cheese evenly over the par-baked crust in the bottom of the pan.
• Gently pour the egg mixture over the ham and cheese.
• Bake the casserole in the 350 degree (F) oven for 60 minutes or until the middle is set and doesnt jiggle when shaken.
• Note: If your edges are getting too brown, cover the casserole lightly with foil in the last 15 minutes of baking.
• Cool for 10 minutes before cutting.