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
- 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
Preheat the oven to 375 degrees.
In medium size mixing bowl, add egg whites, yellow pepper, asparagus, red onion, basil, cream, salt, pepper and garlic powder and mix to combine.
Transfer contents of the mixing bow to a greased 8×6 baking dish.
Top the mixture with mozzarella.
Bake for 25-35 minutes, depending on how well done you prefer your eggs.
Once cooked, divide the casserole into separate Tupperware for an easy grab and go lunch option!