Creamy Keto Polish Brunch Casserole with Smoked Salmon and Spinach

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 1 cup heavy whipping cream 2 cups baby spinach, chopped 8 oz smoked salmon, flaked 1 small onion, finely chopped 1 clove garlic, minced 1/2 cup shredded Swiss cheese 1/4 teaspoon ground black pepper 1/4 teaspoon salt 1 tablespoon olive oil

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch round baking dish.
2. In a medium bowl, whisk together eggs and heavy whipping cream. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
4. Stir in spinach and cook until wilted. Remove from heat and let cool.
5. In the prepared baking dish, evenly layer half of the cooked spinach mixture, followed by half of the flaked smoked salmon.
6. Sprinkle half of the shredded Swiss cheese over the salmon layer.
7. Pour half of the egg mixture over the cheese layer. Repeat with remaining ingredients to create a second layer.
8. Season the top layer with ground black pepper and salt.
9. Bake for 40 45 minutes, or until a knife inserted in the center comes out clean. Let cool slightly before serving.

Chef’s Insight

The key to a perfect keto brunch casserole is the right balance of creaminess and rich flavors, along with the perfect combination of textures from the smoked salmon and spinach.

Notes

Feel free to customize this recipe by adding more vegetables or using different types of cheese.