Low Carb Shrimp Bacon & Spinach Breakfast Casserole

BRUNCH GOALS! 😍

This right here, my friends, is where it’s at. This breakfast casserole is the perfect intersection of healthy, comfort food, and just a little fancy with the addition of shrimp.

This breakfast casserole is sure to please just about everyone. It’s seriously chock full of flavor and super low carb! Perfect for your next family weekend breakfast or brunch with friends.

This recipe is gluten free, low carb, keto, and can easily be made dairy free, paleo, and Whole30 compliant by substituting a dairy free cheese like Treeline’s Classic Aged Nut Cheese! You can also omit the cheese altogether if you’d rather just make it without.

To round out your brunch, might I suggest my Best Ever Paleo Waffles and Cava Sangria? 😏

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Low Carb Shrimp Bacon & Spinach Breakfast Casserole

• Gluten-Free
• Dairy-Free
• Paleo
• Low Carb
• Keto
• Whole30

5 from 1 vote

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This yummy breakfast casserole is perfect for a weekend brunch and great for the whole family! I love how flavorful it is and the shrimp are the perfect addition to make it extra fancy!

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Servings: 6 -8 servings

Ingredients 

• Avocado oil for baking dish can also use leftover bacon grease from cooking bacon
• 8 oz 225g bacon
• 2 shallots diced
• 10 oz 280g baby bella mushrooms, finely chopped
• 4 large cloves garlic minced or pressed
• 8 cups 8oz/225g spinach
• 12 eggs
• 1 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper
• 1 lb 450g raw shrimp, peeled
• 3 oz 85g sharp cheddar cheese, shredded (sub Treeline Aged Nut Cheese for paleo & Whole30)

Instructions

• Preheat oven to 375ºF (190ºC)
• Prepare baking dish by greasing a 9x13" glass dish with avocado oil.
• Cook bacon over medium-low heat in a large skillet until well browned, but not burnt. Remove bacon to paper towels and pour off bacon grease, leaving about 2 tsp in the pan to cook with in the next step.
• Sauté shallots in reserved bacon fat over medium heat for 2 minutes, stirring occasionally.
• Add mushrooms and allow to them to cook down for about 5 minutes or until all of the water has evaporated, stirring occasionally.
• Add garlic and cook for 2 minutes, stirring occasionally.
• Place mushroom mixture in baking dish and evenly distribute across the bottom.
• Cook spinach. Add spinach to the skillet and cook over medium heat for about 2 minutes or until wilted.
• Add spinach to baking dish. Squeeze out any water, drain it off, then add spinach to the baking dish, evenly distributing it across the bottom.
• Season eggs and whisk. Crack eggs into a large bowl, add salt, pepper, and cayenne, then whisk it all together.
• Pour eggs over vegetables in baking dish.
• Top with shrimp, crumbled bacon, and cheese.
• Bake for 30-35 minutes or until the edges begin to brown slightly and the center is set. Mine is always done right at 35 minutes.

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Category:

• American
• Bacon
• Breakfast / Brunch
• Casseroles
• Dairy-Free
• Easter
• Fall
• Family Friendly
• Game Day
• Gluten-Free
• Keto
• Low Carb
• Memorial Day / 4th of July / Labor Day
• Paleo
• Pork
• Shrimp
• Spring
• Summer
• Whole30
• Winter

Author: Kit

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