The base for most breakfast recipes is a starch or maybe a mixture of a starch and protein. A healthy serving of vegetables isn’t all that common. This is especially true for keto breakfast options. That is why we love this stuffed bell pepper recipe!

These Breakfast Stuffed Bell Peppers have a healthy balance of fats, protein, and vegetables while staying under 5 net carbs per serving. Better yet, it only takes a few pantry staples and it is customizable so if you are missing an ingredient you can likely supplement with something you do have on hand.

The recipe only takes a few simple steps and the ingredients are common, inexpensive items you can easily find at any grocery store if you happen to be missing something from the ingredients list. The recipe’s simplicity make it one of our favorite choices when we’re looking for a more hearty breakfast or morning potluck.

Recipe Ingredients

How to Make Breakfast Stuffed Bell Peppers

In addition to the ingredients listed above you will need a 9 x 13 baking dish, skillet, cutting board, and knife to make this delicious, well-rounded keto breakfast recipe!

Saute the onion

Preheat oven to 375 degrees and grease a 9 x 13 baking dish. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 

Cook the stuffing ingredients

Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 

Bake the bell peppers

Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.

Add the cheese

After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired. 

Serve

These stuffed bell peppers are well-rounded and can served alone for a low carb breakfast, but there are also some excellent side dish options. These keto biscuits or breakfast bagels are two of our favorite choices.

Storage and Reheating Instructions

You can store these stuffed bell peppers for up to 3 days in the refrigerator. Allow to cool completely before placing in an airtight container to store in the refrigerator. You can reheat them in the oven or microwave in 30-second increments until heated to your desired level. If reheating in the oven, reheat at 350 degrees F for about 10-15 minutes or until heated to your desired level.

Tips and Tricks

• Save money with green bell peppers. We like to use a mixture of red, yellow, and green bell peppers, but you can save a noticeable amount by choosing only green bell peppers.
• Customize your stuffed bell peppers with the protein of your choice. Bacon, chicken, and andouille sausage are some good options just to name a few.
• Add some heat by choosing a spicy breakfast sausage or adding a dash of hot sauce.
• For consistent cooking, choose similarly sized bell peppers. Otherwise, some may be done prior to others.

Stuffed Bell Peppers FAQ

Other Keto Breakfast Recipes

• Keto Pancakes– These fluffy keto pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!
• Sausage Egg and Cheese Bites– The perfect on-the-go breakfast. They’re cheesy packed full of protein, and only have one net carb each!
• Ham and Cheese Chaffles– Requires just 5 ingredients and about 1 net carb each! This is an easy keto breakfast or snack recipe! 
• Low Carb Breakfast Casserole– This recipe is super filling and full of healthy ingredients! Tender mushrooms, peppers, onions, and kale pair perfectly with your favorite sausage, eggs, and cheese.
• Egg Bites– This Egg Bites Recipe is so much better than the coffee shop version! You only need a few ingredients to make these cheesy, bacon-filled egg bites that are perfect for weekly meal prep!

Yield: 6

Breakfast Stuffed Bell Peppers

Print

This Breakfast Stuffed Bell Pepper recipe is less than 5 net carbs per serving and packed full of protein and vegetables. Look no further for an easy, hearty breakfast recipe that is great for a weekday breakfast or your next family gathering!

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 7 minutes

Total Time 1 hour 17 minutes

Ingredients

• 3 large bell peppers, cut in half and seeds/pith removed
• 1 tbsp avocado oil
• ½ medium yellow onion, diced
• 1 lb breakfast sausage
• ½ cup sliced mushrooms
• 1 cup fresh spinach
• ½ tsp salt
• ¼ tsp black pepper
• 6 large eggs
• 1 ½ cup shredded mozzarella

Instructions

1. Preheat oven to 375 degrees and grease a 9x13 baking dish.
2. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 
3. Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 
4. Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. 
5. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.
6. After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired.

Notes

• Store leftovers in the fridge for up to 3 days. 
• I used red bell peppers but any color will work! Just make sure you get fairly large ones, otherwise, you’ll have leftover filling! 
• I used turkey sausage, but any breakfast sausage will work! 

Nutrition Information:

Yield:

6

Serving Size:

1 stuffed bell pepper
Amount Per Serving: Calories: 272Total Fat: 13.4gCholesterol: 247.8mgSodium: 930.1mgCarbohydrates: 6.7gNet Carbohydrates: 4.5gFiber: 2.2gSugar: 3.1gProtein: 30.6g

The post Breakfast Stuffed Bell Peppers appeared first on The Best Keto Recipes.

We all need a few recipes we can prepare in a pinch that are certain to impress. This one-pan chicken recipe is a dish you will want to keep handy! This creamy Chicken Marsala recipe is very easy to prepare and requires minimal ingredients, most of which you probably keep on hand!

The only ingredient you may have to look for is the Marsala wine. As you may have guessed, the wine is an essential component of this recipe. Luckily, it is easy to find and is in basically all main stream grocery stores. Just remember you want a good dry marsala for rich, authentic flavor!

Ingredients

As always, this is a quick overview of the ingredients needed to make this one-pan chicken marsala recipe. For the complete, printable recipe simply scroll to the recipe card below.

• Chicken Breasts: you will want to use boneless, skinless chicken breasts. We will be slicing the chicken into nice, thin pieces that cook quickly and uniformly.
• Herbs and Spices: Garlic powder, Salt, Black pepper, along with fresh thyme are used to season the chicken or to garnish the final dish.
• Butter and Olive oil: this gives you the best of both worlds. Butter burns easily, but adds excellent flavor. By using a blend you create a rich, complex flavor profile.
• Mushrooms and Garlic: fresh mushrooms and garlic will give you the best flavor.
• Marsala wine: true to the dish’s origins you should stick to Marsala wine and not substitute this with a different ingredient.
• Chicken Broth: I suggest a low sodium broth so you can control the salt level better.
• Heavy cream: this is not signature to traditional chicken marsala. However, I love how the flavor pairs with the rich wine and sauteed mushrooms. If you prefer to leave this out that is an option.
• Cornstarch: This is used to thicken the sauce, it is optional but highly recommended.

How to Make Chicken Marsala

1. In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the thin, seasoned chicken breasts on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside. 
2. Add the mushrooms to the pan along with the garlic. Saute for 3-4 minutes until the mushrooms are golden brown. 
3. Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
4. Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened. 
5. Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!

Serve

Serve this chicken immediately and be sure to spoon lots of creamy sauce over the chicken. Some excellent side dish options include this Cauliflower Risotto, Garlic Butter Cauliflower Mash. You may also this simple salad, low carb biscuits or keto dinner rolls.

Storage and Reheating

Allow the Chicken Marsala to cool to room temperature before storing. Transfer it to an airtight container and store up to 4 days. To reheat place in a covered skillet over low heat, stirring occasionally. Alternatively, you reheat in 30-second increments in the microwave.

To freeze transfer it to a freezer-safe container or bag. You can store this in the freezer for 3 months. Allow the dish to thaw in the fridge overnight.

Tips for the Best Chicken Marsala

• Fresh Mushrooms: Start with fresh mushrooms. Look for mushrooms that are firm and free of blemishes. If mushrooms are old they will begin to soften and have blemishes and soft spots. When cooked old mushrooms do not hold their shape well and the flavor can be unpleasant.
• Quality Wine: The wine’s flavor will greatly impact the taste of the sauce, so opt for a dry or semi-dry Marsala wine rather than a sweet one.
• Uniform Chicken: For even cooking take a large chicken breast and slice it as if you are butterflying, but slice it all the way through. You will then have two thin chicken breasts. This ensures that the chicken cooks through without getting dry.
• Don’t Overcrowd: To ensure proper browning, make sure the chicken and later the mushrooms have enough room to cook without overcrowding the pan.
• Deglaze: Deglaze the pan with Marsala wine, scraping up the browned bits from the bottom. This adds depth and richness to the sauce.
• Simmer and Reduce: Let the Marsala wine sauce simmer and reduce slightly before adding the chicken and mushrooms back to the pan. This allows the flavors to meld and the sauce to thicken.

Recipe FAQ

One Pan Chicken Recipes

• Chicken Lazone: This is a creamy cajun dish that is simple to prepare and so satisfying!
• Alice Springs Chicken: A wonderful restaurant copycat recipe that is always a crowd-pleaser!
• Air Fryer Chicken Fajitas: Savory fajitas that are ready in 10 minutes!
• Buffalo Chicken Foil Packs: Quick, easy, and minimal ingredients!
• Creamy Garlic Parmesan Chicken: this recipe has a similar vibe to chicken marsala but without the wine!

Yield: 4

Creamy Chicken Marsala

Print

This Creamy Chicken Marsala recipe features tender, seasoned chicken in creamy marsala wine and mushroom sauce. This dinner is perfect for guests because it is a restaurant-quality meal that is deceptively simple to prepare!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 5 minutes

Ingredients

• 2 large chicken breasts, sliced in half lengthwise
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 8 oz mushrooms, cleaned and sliced
• 4 garlic cloves, minced
• ½ cup dry marsala wine
• ¾ cup low-sodium chicken broth
• ½ cup heavy cream
• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, see notes)
• 2 tsp fresh thyme leaves

Instructions

1. Slice the chicken in half lengthwise, as if you are butterflying, but slice all the way through. Season the thin chicken breasts with garlic powder, salt, and pepper, and set aside. 
2. In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the chicken on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside. 
3. Add the mushrooms and garlic to the pan. Saute for 3-4 minutes until the mushrooms are golden brown. 
4. Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
5. Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened. 
6. Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!

Notes

The cornstarch is used to thicken the sauce. You can also do this by adding 1/8th teaspoon xantham gum, or you can skip this step altogether.

Personally, I have no issue with it from a carb standpoint, it adds about 1 additional net carb per serving and greatly improves the dish.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield:

4

Serving Size:

1 chicken breast + 1/2 cup sauce
Amount Per Serving: Calories: 390Total Fat: 26gCholesterol: 121mgSodium: 361mgCarbohydrates: 7.5gNet Carbohydrates: 6.7gFiber: 0.8gSugar: 2gProtein: 26g

The post Creamy Chicken Marsala appeared first on The Best Keto Recipes.

Keto Mushroom Soup

This easy mushroom soup is like a cozy hug in a bowl! Tender mushrooms and onions are seasoned with paprika in a flavorful broth you’ll love. It’s made super creamy with heavy cream and sour cream, adding just enough fat and protein to keep you full and energized on your keto diet! This soup is ready in about 20 minutes, making it the perfect healthy recipe for a busy weekday. Add this recipe to your next Meatless Monday menu for a simple, inexpensive dinner you’ll want again for lunch tomorrow!

How to Make Keto Mushroom Soup

This easy low-carb mushroom recipe is SO simple! Here’s a step-by-step guide to making this bright soup.

Saute veggies

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. Add the smoked paprika and cook for another minute. 

Simmer

Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally. 

Finish with cream

Whisk in the heavy cream, sour cream, and lemon juice. Bring back to a simmer for 1-2 minutes, then top with fresh parsley and serve!

What to Serve with Mushroom Soup

If you’re stretching this meal further for company, start with a simple arugula salad or some artichokes with garlic butter for a light appetizer. Add some keto dinner rolls or these low-carb cheddar garlic biscuits to sop up anything left in the bowl! You could also serve zucchini fritters, smashed brussels sprouts, or keto garlic bread to stretch it even further.

If you miss croutons, make these chaffles, then cut and toast them for the perfect crunchy keto crouton! For more soup toppers that won’t raise your carbs, check out this list of keto soup garnishes.

Store

Allow the soup to cool to room temperature, then store in an airtight container in the fridge up to 4 days.

Reheat

You can reheat this soup in the microwave, on the stove, or with a slow cooker.

• Microwave – Reheat in 1-minute increments on 50% power. Cover with paper towel to avoid any splatters. This method is not the best if the soup has been frozen.
• Stovetop – Reheat soup on medium-low, stirring occasionally as you reheat. If soup has been previously frozen, reheat on low and stir continuously to prevent the dairy from separating.
• Slow cooker – Reheat soup on low, stirring occasionally as you reheat. Once warm, you can switch slow cooker to “warm” to prevent anything from sticking to the bottom if you’re serving it potluck style.

If you like this easy soup, you will love these dinner ideas!

• Lobster Bisque – This simple, delicious soup is perfect for company, holidays, and special occasions! It feels so decadent but is still very keto-friendly.
• Low-Carb Tomato Soup – Each bowl has under 8 net carbs for this classic soup! This easy, vegetarian soup perfectly satisfies that childhood craving.
• Cabbage Soup – This is an easy soup with a tomatoey broth and some added ham and bacon for protein and fat. It’s super delicious and simple to make!
• Easy Keto Chicken Soup – This one is as simple and easy as it gets. Chicken and veggies in a tasty broth are all you need for this low-carb comfort food!
• Chicken Bacon Ranch Soup – This is SO creamy, filling, and satisfying! It’s a very kid-friendly soup that comes together easily.
• Want more? Check out this list of Easy Keto Soups!

Mushroom Soup FAQs

Yield: 6 servings

Easy Mushroom Soup Recipe

Print

This easy mushroom soup recipe is vibrant, low-carb, and absolutely delicious! This quick vegetarian soup is the perfect comfort food for a weeknight!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• ¼ cup unsalted butter
• 1 medium yellow onion, diced
• 24 oz mushrooms, sliced
• 1 tbsp smoked paprika
• 4 cups low-sodium vegetable broth
• 2 tbsp chopped fresh dill
• 1 tbsp low-sodium soy sauce
• 1 ½ tsp garlic powder
• ¾ tsp salt
• ½ tsp black pepper
• 1 cup heavy cream
• ½ cup sour cream
• 2 tsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. 
2. Add the smoked paprika and cook for another minute. 
3. Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally. 
4. Whisk in the heavy cream, sour cream, and lemon juice. Simmer for 1-2 minutes, then top with fresh parsley and serve!

Notes

If you’re wondering if this soup really is this orange, it really is! All of the smoked paprika gives it a vibrant color and plenty of flavor, too! 

Leftovers freeze really well and keep in the fridge for up to 3 days. 

Feel free to sub in regular paprika or Hungarian paprika! 

Normally mushroom soups have thickener or flour but I kept it out to make it low carb. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick

Nutrition Information:

Yield:

6

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 286Total Fat: 25.3gCholesterol: 71.9mgSodium: 765.6mgCarbohydrates: 10.5gNet Carbohydrates: 8.3gFiber: 2.2gSugar: 5.9gProtein: 7g

The post Easy Mushroom Soup Recipe appeared first on The Best Keto Recipes.

Sausage and Veggie Breakfast Casserole

A good Low Carb Breakfast Casserole can make all the difference for a productive, busy day! This delicious casserole is full of onions, peppers, kale, mushrooms, and garlic for loads of nutrients and fresh flavor. Your favorite sausage (I chose turkey chorizo) adds just the right amount of moisture and spice, too. Add a little hot sauce and some melty cheddar cheese for the BEST breakfast!

Why you’ll love this recipe:

• Easy – This recipe requires a lot of chopping, but it’s very simple and flexible. Beginner cooks don’t need to worry about perfect knife skills, so this one is great for practice. Kids who love to be kitchen helpers will love whisking and pouring the eggs.
• Healthy – American breakfasts are often loaded with sugar, but this one is packed with veggies! The variety of ingredients gives you balanced nutrition and helps keep you full for MUCH longer than a few donuts would! It’s also gluten-free and low-carb.
• Meal prep friendly – Chopping all your veggies and cooking your sausage the night before will make this an easy dump-and-bake recipe in the morning! You can even freeze individual portions so you’ll have an easy, healthy breakfast ready to go anytime.

Low Carb Breakfast Casserole Ingredients

Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card at the bottom of the page.

• Sausage – I used turkey chorizo, but you can use breakfast sausage, Italian sausage, even chicken apple sausage for a sweeter flavor! Pork, turkey, or chicken sausage will work fine. You can cook this ahead of time to shave 10-15 minutes off breakfasttime in the morning!
• Yellow onion, red and green bell peppers, mushrooms, garlic, and kale – These nutritional powerhouses add tons of flavor and great texture to this casserole! You can easily use your favorite type of veggies to make this more convenient, too. Chopping these up ahead of time can help speed this recipe up in the morning, too.
• Large eggs – If cholesterol is a concern, feel free to replace some egg yolks with egg whites! Replacing ALL the egg yolks would change the texture quite a bit (more airy, not so rich or moist), though, so consider only replacing half.
• Plain Greek yogurt, milk, hot sauce, salt, and pepper – These combine with the eggs to keep the casserole moist and flavorful! I used almond milk, but you can use the milk of your choice (coconut milk would work great with chicken apple sausage). I used sriracha hot sauce, but this can be swapped out for your favorite, too.
• Cheddar cheese – Shredded. Feel free to replace with your favorite type of cheese or use a mixture of multiple flavors. 

You’ll need a baking dish and some spray oil or other grease for the dish. You’ll also need a large mixing bowl, a whisk and spatula, and an oven.

How to make a breakfast casserole low carb

This is a simple recipe that can be meal prepped to save time! Here’s a step-by-step guide with tips and suggestions. I have documented each step of this recipe so you can make the perfect hearty breakfast casserole at home!

Cook & crumble sausage

In a large skillet over medium high heat, cook your preferred ground sausage. Break up the meat as it cooks, crumbling it and ensuring it’s cooked through. Drain excess oil from the sausage, then transfer it to a large mixing bowl.

While the sausage is cooking, preheat the oven to 375 degrees F. Grease a 9×13 baking dish and set it aside.

Mix with vegetables

Add the diced onion and bell peppers, sliced mushrooms, minced garlic, and chopped kale to the mixing bowl with the sausage. Toss or stir with a spatula until veggies and meat are well mixed. Pour this combination into the greased baking dish.

Add egg mixture

Now that the bowl is empty, whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper. Fold in 3/4ths of the cheese, then pour this mixture over the sausage and vegetables in the baking dish.

Toss or fold the ingredients to distribute the cheese and coat everything in egg. Finally, top with remaining shredded cheese.

Bake casserole

Add the baking dish to the preheated oven and cook 40-45 minutes. Once cheese is melted and the eggs are completely cooked through, remove from the oven. Allow the casserole to sit for a few minutes, then serve!

What to serve with a breakfast casserole?

This breakfast casserole is super nutritious and can easily be served all on its own with sour cream, avocados, and maybe a few cherry tomatoes if you’d like! Add a keto coffee (we highly recommend this Peppermint Mocha Frappuccino) for a caffeine boost! Simple keto biscuits stretch this casserole even further and can be made ahead of time for your convenience.

More low-carb breakfast sides:

• Keto Pumpkin Spice Muffins (or pancakes)
• Cinnamon Rolls (or chaffles)
• Bacon Roses (okay, this one’s just for fun)
• Lemon Chia Pudding (or Strawberry Cheesecake Parfaits)
• Keto Breakfast Chaffle Toast

Store

Leftovers should be stored in an airtight container in the fridge up to 4 days. If you want it to last longer, wrap individual portions in multiple layers of plastic wrap, then freeze in a freezer bag. You can bake in an aluminum pan and freeze the entire casserole for a second meal, too! This makes holiday travel and visiting SO easy… Just bake and freeze weeks before, let it thaw in the fridge, and reheat in the oven when you’re ready!

Reheat

Individual portions reheat easiest in the microwave–Simply place on a plate and reheat in 30-second increments. To reheat the entire dish, place in the oven at 350 degrees F (covered to prevent too much browning) for about 10 minutes. Remove the cover in the final 2-3 minutes so the cheese can get nice and bubbly again.

If you love this breakfast casserole, you’ll love these low-carb recipes!

• Easy Keto Breakfast Casserole – This is a more kid-friendly, less nutritious, and lower-carb casserole option. Sausage, eggs, and cheese remain the star!
• Overnight Breakfast Casserole – If you want some veggies but not ALL the veggies, here’s a great compromise! Sausage, eggs, and cheese are paired perfectly with spinach and bell peppers.
• 5-Ingredient Keto Sausage Balls – Another great, low-carb option perfect for having company during breakfast. These are easy to make ahead of time and easy to share!
• Keto Sausage and Cabbage Breakfast Hash – Super simple and healthy; this is a great keto breakfast! This is easy to reheat, too, so feel free to make enough for the week.
• Chorizo Breakfast Scramble – If you don’t have the time for a casserole but want a spicy, egg-based breakfast, this is perfect for you!
• Spinach & Sausage Quiche – These always look so impressive and are perfect for a festive brunch! These make great midday snacks over the holiday season, too.
• Want more? Check this list for keto breakfasts or this list for the PERFECT low-carb holiday breakfasts (great for company).

Low Carb Casserole FAQs

Yield: 10

Low Carb Breakfast Casserole

Print

This Low-Carb Breakfast Casserole is the best way to start the day! This spicy breakfast recipe is healthy and super filling!

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• 1 lb breakfast sausage or chorizo*
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 oz sliced mushrooms
• 3 cloves garlic, minced
• 1 cup chopped kale
• 12 large eggs
• ½ cup low carb plain Greek yogurt
• ½ cup milk of choice
• 2 tbsp hot sauce (use your favorite!)
• ¾ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 375 degrees and grease a 9x13 baking dish. Cook and crumble the sausage in a large skillet, drain, then transfer to a large mixing bowl.
2. Add the onion, bell peppers, mushrooms, garlic, and kale to the mixing bowl with the sausage and toss to combine. Pour the vegetables into the greased baking dish.
3. In a large bowl (you can use the same one you just used for the sausage and vegetables), whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper.
4. Stir in 1 ½ cups of the cheddar cheese, then pour the egg mixture over the vegetables. Toss to coat the vegetables and sausage in the egg mixture.
5. Sprinkle the remaining ½ cup cheese over the casserole, then bake in the preheated oven for 40-45 minutes, until the cheese is melted and the eggs are cooked through. Serve!

Notes

*Shave 10-15 minutes from the cooking time if you cook and drain your sausage ahead of time!

• I used turkey chorizo, but you can use any type of ground sausage. Italian, breakfast, hot, even apple sausage would work for a spicy-sweet combination!
• This casserole is very nutrient-dense meaning that even a small portion will help fill you up!
• Delicious served with avocado, sour cream/Greek yogurt, and salsa.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

10

Serving Size:

1/10th
Amount Per Serving: Calories: 294Total Fat: 18.4gCholesterol: 287mgSodium: 801mgCarbohydrates: 5.7gNet Carbohydrates: 4.7gFiber: 1gSugar: 2.7gProtein: 25.6g

The post Low-Carb Breakfast Casserole appeared first on The Best Keto Recipes.

Foil packs were a summer staple in our household growing up. It was always served as an assembly line, there would be a protein, various veggies, and sauces and everyone made their own creation, sealed up their parcel, and tossed it on the grill. It was a fun and easy way to do dinner while camping, and also works really well for entertaining.

Over the years I’ve stumbled across a few incredible flavor combos that deserve to be shared, this is one of them! Also, try this Sausage Broccoli Cheddar Foil Pack, it is a reader favorite and requires just 3 ingredients. Everyone loves this recipe, kiddos included! Below you will a step-by-step guide to making the best steak foil packs. And if you’ve never attempted them before, don’t worry this is super easy!

Ingredients for Steak Foil Packs

As always, this is a quick overview of the ingredients needed to make the best steak foil-pack dinner! For the complete, printable recipe scroll to the recipe box below.

• Steak: I suggest using sirloin steak cut into 2-inch pieces.
• Avocado Oil: oil is used in the homemade steak marinade. I recommend avocado oil over olive oil due to the high smoke point. If you only have extra virgin olive oil it will work.
• Soy Sauce and Worcestershire Sauce: use low-sodium options if you can find them. This is used in the steak marinade and adds depth and flavor.
• Garlic: freshly minced garlic is best.
• Mushrooms: any variety will work, if you use large mushrooms you will need to halve them so the cooking time matches the steak.
• Steak Seasoning: this is common and can be found in your spice aisle, use any brand you prefer.
• Fresh thyme: optional, but adds flavor and color to the finished dish.

How to Make Steak Foil Packs

In addition to the ingredients listed above you will need foil and a grill! Follow the step-by-step guide below to learn how to make homemade steak marinade and a delicious foil pack!

Marinade the Steak

Combine the avocado oil, soy sauce, Worcestershire sauce, and minced garlic. This is a delicious steak marinade that is salty, tangy, and delicious. You will need to marinate the steak for the best flavor and texture. I know this is an extra step that you have to think of in advance, but it only takes a few minutes and greatly improves the flavor of the dish. For best results marinade the steak for 8-24 hours.

Add the Mushrooms

After the steak has soaked in the marinade at least 8 hours remove it from the fridge. Add the washed mushrooms to the steak and marinade and toss to coat. This ensures the mushrooms have the same excellent flavor as the steak. It is not required to allow the mushrooms to sit and marinate in the mushrooms because it will alter the texture. Simply toss to coat.

Assemble the Foil Packs

Tear off four 12-inch x 12-inch squares of foil. Divide the steak and mushrooms among the four sections of foil. Important! Reserve the remaining steak marinade from the bottom of the bowl. You will need it in just a second.

Sprinkle 1/2 teaspoon of the steak seasoning over the steak and mushrooms and drizzle with 1 tablespoon of the reserved steak marinade.

Fold the Foil Packs

Fold the foil packets by bringing 2 sides together and folding them over, then closing the ends. You want to leave a little bit of room for air to circulate so be sure you aren’t closing the package so tightly that it prevents it from cooking evenly.

Grill

Heat a grill to medium-high heat, approximately 400 degrees F. Once the grill is hot carefully add the foil packs seam-side up to the grill. Grill the packets 15-20 minutes, until the steak has cooked to your preference. For me, 18 minutes of cooking time gave me medium rare steak, this will be different depending on your grill and the thickness of your steak. Carefully remove the packets from the grill and allow them to rest for 5 minutes.

Serve

This foil pack can certainly be considered a complete meal. Just garnish with a little fresh thyme and you are all set! If you’d like to add a side dish or two to round things out here are some ideas:

• Smashed Brussels Sprouts with Queso: seriously addictive, you will never look at sprouts the same way again!
• Asian Cucumber Salad: the perfect healthy, easy, no-cook salad!
• Zucchini with Parmesan: a simple four-ingredient side!
• Broccoli Salad with Bacon: this dish has about 4 net carbs per serving.

Storage and Reheating

Transfer any leftovers to an airtight container and store them in the fridge for 2-3 days. Reheat in the microwave in 30-second increments until warmed through.

Do I have to marinate the steak?

Yes, you need to marinate the steak. Steak tenderizes as it marinates and improves the texture as well as the taste. The marinade only takes a minute to whip up and it is worth the effort!

Recipe FAQ

Other Foil Pack Recipes

• Sausage and Cabbage Foil Pack: this recipe features a cajun butter sauce that is to die for!
• Spicy Sausage and Veggie Foil Pack: minimal prep and cooks quickly.
• Foil Pack Green Beans: easy Asian green beans made right on the grill!
• BBQ Chicken Foil Pack: chicken, veggies and smokey BBQ sauce!
• Pork and Potatoes Foil Pack: a complete meal that feeds at least 4!

Yield: 4

Steak and Mushroom Foil Packs

Print

Steak and Mushroom Foil Packs are loaded with marinated sirloin steak and tender mushrooms. This is the perfect camping or cookout food! It requires minimal ingredients and cooks in under 20 minutes!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 lbs top sirloin steak, cut into 2-inch pieces
• ½ cup avocado oil
• ⅓ cup low-sodium soy sauce
• ¼ cup Worcestershire sauce 
• 8 garlic cloves, minced
• 16 oz mushrooms, (halved if large)
• 2 tsp steak seasoning
• Fresh thyme, optional for garnish 

Instructions

1. In a large bowl, combine the steak pieces, oil, soy sauce, Worcestershire sauce, and minced garlic. Cover and marinate for at least 8 hours. 
2. Heat the grill to medium-high heat. Lay out 4 large pieces of aluminum foil on your counter or work surface. 
3. Uncover the marinaded steak and add the mushrooms, tossing to coat in the liquid. 
4. Divide the mixture evenly between the 4 pieces of aluminum foil, reserving the liquid at the bottom of the bowl. 
5. Add 1 tbsp of the reserved marinade to each foil packet, and sprinkle each foil packet with ½ tsp steak seasoning. 
6. Fold the foil packets by bringing 2 sides together and folding them over, then closing the ends.
7. Grill the packets for 15-20 minutes, until the steak is cooked per your preference. For my grill, it took 18 minutes for the steak to reach medium-rare consistency. Remove the packets from the grill, and allow them to rest for at least 5 minutes. 
8. Open the packets, garnish with fresh thyme, and serve!

Notes

Steak seasoning is found at all grocery stores, there are many brands, and any variety will work.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

4

Serving Size:

1 Packet
Amount Per Serving: Calories: 450Total Fat: 22gCholesterol: 134mgSodium: 418mgCarbohydrates: 7gNet Carbohydrates: 5.8gFiber: 1.2gSugar: 3.4gProtein: 50g

The post Steak and Mushroom Foil Packs appeared first on The Best Keto Recipes.

Keto Pizza

Pizza is one of my favorite meals, and it’s not off the table if you’re practicing a keto diet! This Keto Pizza Skillet is packed with Italian sausage, pepperonis, marinara, mushrooms, peppers, zucchini and of course, cheese! This easy keto meal is the ultimate comfort food. Your family won’t be able to get enough!

This keto pizza is basically a crustless pie. You could easily make this keto fathead dough if you wanted some crust. I used this same dough for my Easy Keto Taco Cups, Ham and Cheese Calzones, Keto Sausage and Cream Cheese Pinwheels!

Ingredients for Keto Pizza Skillet

As always, here is a quick overview of the ingredients used in our Keto Pizza Skillet. For the complete recipe just scroll to the bottom of the page.

• Italian sausage, pepperonis
• Mushrooms, bell pepper, zucchini
• Low carb marinara
• Shredded cheese

How to make Keto Pizza

• First, heat a large skillet over medium heat. Cook your meat and drain off any grease.
• Add the chopped veggies and marinara sauce. Stir well and cook for 7-8 minutes, or until the vegetables are tender and the majority of the liquid has evaporated.
• Add cheese and top with pepperoni. Broil for 2-3 minutes, or until the cheesy is bubbly.
• Enjoy! This keto dinner comes together very quickly and with minimal prep!

How many carbs per serving?

This keto skillet dinner is only 5.9 grams of net carbs per serving!

Tips for the Best Pizza Skillet

• Be sure to closely watch your pizza while it is broiling- you don’t want it to burn!
• I recommend chopping your vegetables fairly small, so that way everything cooks evenly
• Use a nonstick, oven safe skillet
• If you want to add some spice, try a spicy sausage!

What to serve with this keto skillet recipe?

Keto Cheesy Zucchini Breadsticks are the perfect pizza appetizer! Keto Jalapeno Poppers are also one of my favorite snacks and are a true crowd pleaser! I personally can’t get enough of these Stuffed Mushrooms. For dessert, try Keto Chocolate Chip Bars, Triple Chocolate Cheesecake Bars or this Keto Skillet Cookie!

One Pan Recipes

Who has time for dishes? Not me! That’s why I love one pan dishes. They’re so easy and make clean up a breeze! This Cheesy Jalapeno Chicken is a regular in our house. Mushroom Chicken is a deliciously healthy dish that everyone will adore! Keto Sesame Chicken Stir Fry is sure to please even the pickiest of eaters in your house. Keto Cabbage and Sausage Skillet barely takes any prep and is such a simple, delicious dish!

Other Keto Pizza Recipes

• Strawberry Limeade Keto Fruit Pizza
• Keto Pizza Bagels
• Pepperoni Pizza Bites
• Keto Taco Pizza
• Keto Chicken Bacon Ranch Pizza

Yield: 4

Keto Pizza Skillet

Print

Keto Pizza is the perfect easy dinner recipe! This low carb dinner is packed with Italian sausage, zucchini, peppers, marinara and cheese!

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 pound Italian sausage
• 1 cup mushrooms
• 1 cup bell pepper, chopped
• 1 1/2 cup zucchini, chopped
• 1 1/2 cup low carb marinara
• 1 cup shredded cheese
• 1/4 cup pepperoni slices

Instructions

1. Heat a large, deep skillet over medium heat. Brown the meat and drain off any grease.
2. Add the mushrooms, bell pepper, chopped zucchini and marinara sauce. Stir and incorporate everything well. Cook the mixture 7-8 minutes until the vegetables are tender and most of the liquid has evaporated.
3. Sprinkle the cheese over the mixture and to with pepperonis. Broil 2-3 minutes (watch closely!) until the cheese is bubbly.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield:

4

Serving Size:

1/4 of the skillet
Amount Per Serving: Calories: 531Total Fat: 40gCholesterol: 104mgSodium: 1100mgCarbohydrates: 7.7gNet Carbohydrates: 5.9gFiber: 1.8gSugar: 4.3gProtein: 20g

The post Keto Pizza Skillet appeared first on The Best Keto Recipes.

Cast Iron Pork Chops

These Cast Iron Pork Chops are a deceptively easy dinner! Thick pork chops are marinated in savory steak seasoning, then seared and baked to perfection! Balsamic and herb mushrooms are served alongside the juicy pork chops for the perfect one pan dinner! This recipe is ready in less than 30 minutes and is naturally low carb, keto-friendly and gluten free! For another delicious keto pork recipe, try this Stuffed Pork Tenderloin with Roasted Brussels Sprouts!

How to Cook Thick Pork Chops

The secret to ensuring that your pork chops come out tender and juicy is through a combination of searing and baking, as well as giving your meat ample time to marinate. By searing your pork on both sides at a high heat, you are browning the protein in the meat as well as caramelizing the outer layer. This gives your pork an excellent crust and ensures every bite is full of flavor. Check out my Perfectly Cooked Pork Chop post for more info and a step by step video. 

Ingredients for Cast Iron Pork Chop and Mushrooms

As always, here is a quick run down of the ingredients needed to make this recipe. For the complete instructions, simply scroll to the recipe at the bottom of this page.

• Pork Chops: look for a thick 2 inch pork chop for this recipe. You can use bone in or boneless if you prefer, the cooking times will not change as long as you stick with a nice thick chop. 
• Mushrooms: I prefer Baby Bella mushrooms, but other varieties such as button, or cremini will also work.
• Butter:  salted butter works best in this recipe. 
• Steak marinade: use your favorite variety. 
• Balsamic vinegar: adds excellent depth and flavor to the mushrooms. 
• Garlic: freshly minced garlic.
• Herbs and spices: Parsley, chives, salt and pepper.

How to make Cast Iron Pork Chops

• Marinate your pork. Allow your pork chops to marinate in the fridge  for at least an hour and up to 24 hours. 
• Season. Mix the melted butter, balsamic vinegar, garlic, herbs, salt and pepper and drizzle over the mushrooms. Toss until coated and set aside. 
• Sear. In an oven safe skillet (I used a cast iron), heat one tablespoon of olive oil over high heat. When the skillet and the oil are very hot, add the pork chop. Sear two minutes on each side. After searing, add the mushrooms to the skillet. Place the skillet in the oven and bake ten minutes. Flip and bake for another 5-10 minutes, or until the internal temperature reads 145 degrees. 

Do I have to use thick cut pork chops?

For the particular recipe, yes. Thin pork chops will overcook if kept in the oven this long. If you only have thinly cut chops, I recommend reducing the cooking time by 5-10 minutes. The mushrooms will need the full cooking time of 15-20 minutes.

How to store and reheat Pork Chops 

Store in a plastic or glass container with an airtight lid in the refrigerator. These pork chops and mushrooms will stay fresh for up to four days. To reheat, you can either pop your leftover pork and mushrooms in the microwave until they are warm enough for you, or bake. If you decide to bake, place your leftovers in an oven safe pan or skillet.

Add two tablespoons water or broth to the skillet and cover with aluminium foil. Bake at 350 degrees for 10-15 minutes. You can also warm the mushrooms in a skillet over medium heat.

Can you make Keto Pork Chops ahead of time?

Absolutely! You can prepare your pork chops as described above and then place in the freezer. Place each pork chop in it’s own individual freezer bag. When you are ready to serve, simply thaw and reheat as detailed previously.

What to serve with Keto Pork Chops and Baked Mushrooms

There are so many delicious options of sides for this show stopping dinner! I served these Keto Cheddar Garlic Biscuits and Cheesy Asparagus with Salted Caramel Stuffed Keto Brownies for dessert! This dish would also be tasty with Spaghetti Squash or Green Beans.

Easy Pork Recipes

• Sesame Pork Chops and Green Beans
• How to Cook Thick Cut Pork Chops
• Sausage and Green Bean Sheet Pan 
• Keto Ham and Cheese Biscuits

Keto One Pan Meals

• One Pan Keto Philly Cheesesteak
• Easy Sheet Pan Chicken Fajitas (keto + low carb)
• One Pan Keto Green Chile Chicken
• One Pan Keto Cheesy Jalapeno Chicken

Yield: 2

Cast Iron Pork Chops with Mushrooms

Print

These Cast Iron Pork Chops with Mushrooms is the perfect low-carb weeknight dinner for two! Ready in under 30 minutes with just 8 net carbs, this keto-friendly dinner will be a quick favorite!

Ingredients

Pork Chops

• 2 (2 inch) thick cut pork chops
• 1/3 cup steak marinade (your favorite variety)
• salt and pepper to taste

Mushrooms

• 16 ounces Baby Bella Mushrooms, washed and sliced
• 2 tablespoons butter, melted
• 2 tablespoons Balsamic vinegar
• 3 tablespoons garlic, minced (3-4 large cloves)
• 2 tablespoons parsley, chopped
• 1 tablespoon chives
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper

Instructions

1. Marinate the pork chops in the steak marinade up to 24 hours ahead of time.
2. Combine all of the mushroom ingredients in a bowl and set aside.
3. When ready to cook preheat the oven to 400 degrees F. Remove the chops from the marinade and season well with salt and pepper on each side. 
   Heat an oven safe skillet over high heat, add one tablespoon of olive oil. When the skillet and oil are piping hot add the pork chop and sear 2 minutes on each side.
4. Remove the pork chops from the skillet and quickly pour the mushrooms into the pan. Place the chops back into the skillet and place the entire skillet with the chops in the oven and bake 10 minutes, flip and bake another 5-10 minutes until the internal temperature reaches 145 degrees F. 

Nutrition Information:

Yield:

2

Serving Size:

1 pork chop + 1 cup mushrooms
Amount Per Serving: Calories: 318Total Fat: 16.9gCholesterol: 101mgSodium: 388mgCarbohydrates: 10.5gNet Carbohydrates: 8.1gFiber: 2.4gSugar: 6.9gProtein: 32g

The post Cast Iron Pork Chops with Mushrooms appeared first on The Best Keto Recipes.

Some days you wake up and everything feels effortless. This recipe is my cure for the mornings that are… NOT effortless. This Mushroom Swiss Omelette is the quick, low-carb breakfast that helps right all the wrongs that can happen between your alarm and the first meal of the day!

Instead of skipping breakfast or grabbing the first thing you see, you can spare just 15 minutes to make a filling breakfast that will make you feel like you can tackle the rest of the day! If you plan ahead and meal prep your mushrooms, you can even shave that time down to 5! 

On top of being quick, healthy, low-carb, delicious, gluten-free, AND meal prep friendly, it’s easily customizable. If you know you have a whopper of a day ahead of you, you can throw in leftover protein or even lunchmeat to give yourself and extra protein boost. If you prefer a different cheese or have another sautéed/roasted/steamed vegetable sitting in the fridge, you can do use those instead! It’s the ultimate morning fix!

P.S. What’s the deal with omelet vs. omelette? I know that I’m American and should probably just spell it “mushroom swiss omelet,” but… There’s just something fancy about “omelette.” Since this recipe puts the world right side up for me again, I think I should put some respect on its name. Enjoy your omelette!

Ingredients for Mushroom Swiss Omelette

As always, you will find the complete recipe below, just keep scrolling. This is a quick overview of the ingredients you will need:

• Eggs
• Heavy cream
• Swiss Cheese
• Mushrooms
• Butter
• Salt and pepper

Tips for the Best Omelette

• Use a small skillet for a two egg omelette. This results in the perfect thickness; if you use a large pan the omelette will be very thin and difficult to flip.
• Opt for a silicone spatula over a metal spatula.
• Beat the eggs well before adding to the pan, whisking the eggs makes the omelette perfectly light and fluffy.
• Season the eggs before you whisk them.
• Use a good heavy bottom, nonstick pan.

Other Flavor Combos

If you would like to switch things up, you can simply use this recipe as a guide and make an omelette according to your personal preferences. Some ideas include:

• Eggs, Mushroom, Swiss and Thinly Sliced Steak
• Eggs, Bacon, Cheddar and Green Onions
• Ham, Swiss and sautéed Onions 

Other Low Carb Breakfast Recipes

• Keto Sausage Cream Cheese Pinwheels
• Lemon Chia Pudding Parfaits
• Ham and Cheese Biscuits
• Grain Free Granola

Other Egg Recipes

• Keto Sausage Egg and Cheese Bites
• Bacon Egg and Cheese Muffins
• Baked Cheddar Eggs

Yield: 1

Mushroom Swiss Omelette

Print

This Mushrooms Swiss Omelette is the perfect quick and easy breakfast that is naturally low carb and gluten free. 

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 tablespoon of butter, divided
• 1/2 cup portobello mushrooms, thinly sliced
• 1/2 teaspoon minced garlic
• 2 eggs
• 1 tablespoon heavy cream (you can sub 1 tablespoon water if needed)
• salt and pepper to taste
• 1 slice Swiss cheese

Instructions

1. In a 6 inch skillet melt 1/2 tablespoon of butter over medium heat, sauté the mushrooms and garlic, stirring occasionally, until the mushrroms are tender, about 6 minutes. Remove the mushrooms from the pan and set aside.
2. In a small bowl beat the eggs, heavy cream, salt and pepper until the eggs and smooth and a little frothy.
3. Wipe the pan clean with a paper towel and melt the remaining butter, tilt the pan back and forth so the bottom and sides of the pan are greased.
4. Pour the beaten eggs into the pan, tilt the pan back and forth so it is evenly coated. If the eggs seem to be cooking too quickly reduce the heat to medium low. Allow the eggs to cook undisturbed until the eggs have almost set.
5. Top half of the omelette with the Swiss cheese and sautéed mushrooms, fold the other half of the egg over the fillings.

Notes

See tips and tricks section above for best results.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

1

Serving Size:

1 Omelette
Amount Per Serving: Calories: 379Total Fat: 28gCholesterol: 302mgSodium: 481mgCarbohydrates: 3.4gNet Carbohydrates: 2.8gFiber: 0.6gSugar: 1.6gProtein: 18g

The post Mushroom Swiss Omelette appeared first on The Best Keto Recipes.