A low-carb, gluten-free breakfast casserole is the perfect start to a keto day. A tasty, egg-based casserole gets topped by Tex-Mex-spiced ground beef and grated cheddar for a filling, protein-filled breakfast, lunch, or brunch dish. Serve with mixed berries and keto muffins.
Preheat the oven to 350ºF (175ºC) and line an 8 x 8-inch baking dish with parchment paper, or grease the dish with oil.
Add the cream cheese, eggs, and half the salt to a bowl. Using a hand mixer, beat over medium speed until well combined and smooth.
Pour the cream cheese and egg mixture into the baking dish and top with half the cheddar cheese. Bake for 20 minutes.
Meanwhile, heat a large skillet over medium heat. Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan. Then add the salsa, cumin, smoked paprika, chili powder, and remaining salt. Reduce the heat to low and cook for five minutes.
Add the beef to the baking dish and top with the remaining cheese. Bake for ten minutes. Let cool before slicing. Serve and enjoy!
Serving Size 3/4 cup casserole
Servings 9
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
