About
Enjoy this recipe as a veggie side dish or, thanks to the eggy filling, you can even enjoy this as a breakfast or snack! Each mini casserole is topped off with sliced almonds that get toasty in your oven. This side is simple but full of keto nutrients!
Ingredients
- 3 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- 3 ounce green giant vegetables frozen bag plain cut beans by general mills
- 3 large raw egg
- ¼ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon almond flour
- 3 ⅓ tablespoon blanched sliced almonds by blue diamond
Instructions
- Preheat an oven to 350 degrees. Dice the mushrooms and THAWED green beans, and arrange the pieces in a 6-ct muffin tin lined with pan spray.
- In a bowl, whisk together the eggs, cream, salt, pepper, garlic powder, onion powder, and almond flour.
- Pour the egg batter over the filled muffin tins. Top each mini casserole off with approx. ½ TB of sliced almonds.
- Bake the tray for 20 minutes. Allow to cool for 2-3 minutes before removing from the muffin tins.
Nutrition Facts
- Servings: 6
- Calories: 108.9kcal/455.4kJ (per serving)
- Fat: 8.6g (per serving)
- Carbs: 3.2g (per serving)
- Protein: 5.0g (per serving)
