Keto Cheesy Spinach and Egg Casserole

We love the combination of spinach and cheese, especially in this Keto-friendly egg casserole that only has 2 net carbs per serving. It reheats beautifully so it’s great for breakfast or lunch meal prep. Let me show you how easy it is to make.

Start by sautéing baby spinach for a couple of minutes until it wilts.

I’m always amazed how much spinach cooks down.

Now, before we proceed, you MUST spray your casserole dish with nonstick baking spray. Baker’s Joy is my favorite. DON’T SKIP THIS STEP!! If you forgot to spray your dish, the eggs will most definitely stick and you’ll have to chisel them out of the pan. Don’t ask me how I know.

Okay, layer the wilted spinach evenly in the bottom of the sprayed casserole dish, then add the mozzarella cheesier an even layer, and sprinkle the chopped scallions on the top.

In a mixing bowl, whisk together the eggs and Jane’s Krazy Mixed-Up Salt.

We love this stuff. If you don’t have any, use your favorite salt blend, or just substitute salt and pepper.

Carefully pour the egg mixture over the spinach, cheese, and scallions. Make sure the ingredients are evenly distributed.

Bake for about 30-35 minutes.

Cool for 10 minutes before serving. Enjoy!

Items used to make this recipe:

(affiliate links)

• 9x13 ceramic casserole dish https://amzn.to/2Bo1flr

• flat whisk https://amzn.to/2QV0tpP

• jane’s krazy mixed up salt https://amzn.to/367ulZr

• baker’s joy https://amzn.to/3oE77Af

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Keto Cheesy Spinach and Egg Casserole

makes 8 servings (2 net carbs each)

Printable Recipe

Ingredients

• 8 ounces fresh baby spinach, washed (see note below)

• 6 ounces shredded mozzarella cheese (low moisture, part skim)

• 6 scallions, sliced (or more)

• 12 large eggs

• 1 teaspoon Jane’s Krazy Mixed Up Salt

Directions

1. Preheat oven to 375F and place rack in center position.

2. In a 12-inch skillet, cook the spinach oven medium-high heat, turning frequently, until it wilts, about 2-3 minutes.

3. Spray a 9x13 or similar baking dish with nonstick baking spray.

4. Arrange in an even layer, the wilted spinach; followed by the mozzarella and then the scallions.

5. In a medium mixing bowl, beat the eggs together with the Jane’s Krazy Mixed Up Salt.

6. Pour the egg mixture evenly over the spinach, cheese, and scallions (make sure everything distributed evenly throughout the baking dish).

7. Bake in preheated oven for 30-35 minutes.

8. Rest for 10 minutes before serving.

Variation

• To make a smoked salmon variation: Add 2 additional eggs, 6 ounces of chopped smoked salmon, 1 teaspoon of capers, and replace the cheddar cheese with an equal amount of shredded gruyere.

Note

• if you don’t have fresh spinach on hand, you can substitute about a 12-ounce bag of thawed frozen spinach that has been squeezed dry and chopped.

adapted from kalynskitchen.com

Keto stats: each serving contains 196 calories, 17g protein, 13g fat, 4g carbs, 2g fiber (net carbs: 2g)

Maine Seafood Chowder

Maine seafood chowder. You might be thinking, “what’s Maine seafood chowder?” In short, it’s a brothier version of the more traditional New England-style chowder, which is often thickened with flour. This chowder starts with a flavorful shrimp stock, but instead of being thickened with flour, it’s thickened with a heavy cream reduction. Chock full of tender shrimp and bay scallops, this luxurious soup is guaranteed to please the seafood lovers in your life.

Start by carefully cooking the shrimp until it’s just barely cooked through. Here I’m using shrimp that still have their shells, but you can use peeled shrimp if that’s what you have. I like to cook them in the oven, like this.

When the shrimp are cool enough to handle, remove the shells/tails and cut the shrimp into bite-size pieces; set aside.

Freeze the shells/tails to make shrimp stock at a later time.

In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the burner.

In a large skillet, cook the bay scallops in butter just until they’re barely cooked through. Be careful not overcook the scallops or they’ll turn rubbery.

Add the cream, reserved shrimp, and any juices that may have collected on the roasting pan.

Add the parsley and cayenne; stir well and heat until the cream starts to bubble.

Skim the shrimp and scallops from the cream and set aside while the cream reduces.

Allow the cream to boil until it reduces in volume and thickens.

Add the thickened cream to the shrimp stock.

Stir in the reserved shrimp, scallops, and optional dry sherry. Stir well to combine.

Taste and adjust seasoning with salt and pepper if necessary.

Enjoy!

Items used to make this recipe:

(affiliate links)

• enameled cast iron 5-quart braiser https://amzn.to/2LjLPmw

• half sheet pan https://amzn.to/3uUfITF

• fine mesh skimmer https://amzn.to/2PCv86z

• santoku knife https://amzn.to/2rA6x8X

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Maine Seafood Chowder

makes 12 servings

Printable Recipe

Ingredients

• 4 ounces bacon, cut into bite-size piece

• 4 cups sliced leeks, rinsed well

• 1.5 pounds red bliss potatoes, cut into 1/4-inch dice

• 8 cups shrimp stock (here’s my recipe)

• 4 tablespoons butter

• 2 cups heavy cream

• 2 pounds medium size shrimp (25-30 count), cooked and cut into thirds

• 1 pound bay scallops, fresh or thawed

• 1 tablespoon dried parsley

• 1/4 teaspoon cayenne pepper

• kosher salt and pepper to taste

• 1-2 tablespoons dry sherry (optional)

Directions

1. Cook shrimp until just barely done (directions here).

2. When the shrimp are cool enough to handle, peel if necessary and cut into thirds; set aside. (freeze shrimp shells/tails to make shrimp stock at a later time)

3. In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

4. Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the heat.

5. In a large skillet, cook the bay scallops in butter just until they’re barely cooked through.

6. Add the cream and reserved shrimp to the skillet, along with any juices that collected in the baking pan.

7. Add the parsley and cayenne pepper and heat just until the cream starts to bubble around the edges of the pan.

8. Skim the shrimp and bay scallops from the cream; set aside.

9. Allow the cream to bubble away until it reduces a bit and thickens.

10. Pour the reduced cream into the shrimp stock and add the reserved shrimp and scallops; stir well and serve.