This month I teamed up with a group of fellow Keto accounts on Instagram as park of a clean eating/January Keto reset challenge.
Each week for 3 weeks we had a different challenge that we were asked to address in a post. This week was lunch meal prep.
I have to admit, since starting my new job, my lunch meal prepping has gone down the tubes. Not for any reason in particular, other than just pure laziness, now that I only have to go to the office 3 days a week. So I was excited that this could be the kick I need to get packing!
One thing that I love to bring for lunch is eggs, like this Keto friendly egg casserole and here is why:
- I can make a casserole on Sunday that will keep for up to 5 days in the fridge
- I can portion it out into Tupperware to make it easy for grab and go
- It can double as breakfast if needed
So with that said, lets get to my new go to Keto Egg White Casserole!
Egg White Casserole
Ingredients
- 1 1/2 Cup Egg Whites About 8 eggs
- 1/2 Yellow Pepper Diced
- 4-5 Spears Asparagus Trimmed and diced
- 1 Tbsp Red Onion Diced
- 1 Tbsp Fresh Basil Chopped
- 1/2 Cup Mozzarella Shredded
- Splash Heavy Cream
- Salt To taste
- Pepper To taste
- Garlic Powder To taste
Instructions
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Preheat the oven to 375 degrees.
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In medium size mixing bowl, add egg whites, yellow pepper, asparagus, red onion, basil, cream, salt, pepper and garlic powder and mix to combine.
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Transfer contents of the mixing bow to a greased 8×6 baking dish.
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Top the mixture with mozzarella.
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Bake for 25-35 minutes, depending on how well done you prefer your eggs.
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Once cooked, divide the casserole into separate Tupperware for an easy grab and go lunch option!
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