1 ½cupscheddar jack cheeseor your other favorite shredded cheese, divided
Coarse kosher salt and freshly ground black pepper
Fresh minced parsleyoptional
Preheat the oven to 375ºF. Coat an 8x8 baking dish with cooking spray and set aside.
Heat olive oil in a large skillet over medium heat.
Add the onion and bell pepper to the pan and season with salt and pepper. Let cook, stirring occasionally, until softened, about 5 minutes.
Add the broccoli to the pan and cook, stirring, another 2 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the spinach and allow to cook until wilted, stirring occasionally. Remove from the heat.
In a large bowl, whisk the eggs.
Add the heavy cream, ½ cup of the cheese, and salt and pepper to taste, then whisk until incorporated.
Arrange the cooked vegetables evenly in the bottom of the prepared pan.
Top with the egg mixture, then sprinkle the remaining cheese over the top.
Bake 30 minutes or until the eggs are puffy and set in the middle. If they still look soupy after 30 minutes, return to the oven and continue to cook until set, checking every couple of minutes. If the edges begin to brown too much you can put some aluminum foil around them to allow the center to cook more.
Allow to cool for a few minutes before cutting and serving.
Tips for customizing this low carb breakfast casserole
Swap the veggies for your other favorites, just keep in mind this may affect the carbohydrate count
Use leftover cooked veggies from dinner the night before (try these oven roasted vegetables)
Use soy milk and vegan cheese to make this dairy free
This could be baked in a 9x13 pan to give you more slices, but you may need to adjust the cooking time
Meat eaters can add cooked, crumbled breakfast sausage or bacon