Keto Mini Green Bean and Egg Casseroles
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! Jessica L.
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Ingredients
- 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 ounce)
- Raw Egg (3 large)
- Heavy Cream (¼ cup)
- Salt (¼ teaspoon)
- Black Pepper (¼ teaspoon)
- Garlic Powder (¼ teaspoon)
- Onion Powder (¼ teaspoon)
- Almond Flour (1 tablespoon)
- Blanched Sliced Almonds by Blue Diamond (3-undefined tablespoon)
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.
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