Low Carb Shrimp Bacon & Spinach Breakfast Casserole

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!
15 minutes
35 minutes
Show nutritional information
This is our estimate based on online research.
Fat:23 g
Carbohydrates:8 g
Protein:37 g
Cholesterol:514 g
Sodium:1137 mg
Fiber:3 g
Sugars:2 g
Calculated for total recipe.

Serves: 6-8

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 375ºF (190ºC)
  2. Prepare baking dish by greasing a 9x13" glass dish with avocado oil.
  3. 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.
  4. Sauté shallots in reserved bacon fat over medium heat for 2 minutes, stirring occasionally.
  5. Add mushrooms and allow to them to cook down for about 5 minutes or until all of the water has evaporated, stirring occasionally.
  6. Add garlic and cook for 2 minutes, stirring occasionally.
  7. Place mushroom mixture in baking dish and evenly distribute across the bottom.
  8. Cook spinach. Add spinach to the skillet and cook over medium heat for about 2 minutes or until wilted.
  9. 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.
  10. Season eggs and whisk. Crack eggs into a large bowl, add salt, pepper, and cayenne, then whisk it all together.
  11. Pour eggs over vegetables in baking dish.
  12. Top with shrimp, crumbled bacon, and cheese.
  13. 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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