Breakfast Casserole (Ket Diet)

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8 - 10

Everyone will love this colorful and delicious breakfast casserole, even those who aren't on a diet. It's made with ground chorizo pork, fried red onion, lots of grated cheese, spinach, and roasted vegetables. Each casserole ingredient is cooked separately, then layered in a casserole, poured with the egg mixture, and baked until the eggs are set. For the roasted vegetable mixture, prepare turnips, radishes, and celery root. They pair beautifully together and develop a tender texture after baking. Serve the casserole drizzled with sour cream. Perfect for a hearty, protein- and fiber-rich breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons unsalted butter, room temperature
1 medium turnip (about 220g), peeled and cut into 1cm cubes.
1 package 220g radishes (about 1 bunch), large ones cut into 4 pieces, small ones – in half
1/4 medium celery root (about 110 g), peeled and cut into 1 cm cubes.
0.5 tsp ground cumin
450 gr. raw chorizo sausage, remove the shells
1 small red onion, diced into 1cm cubes.
1 block (220 g) Monterey Jack cheese, grated
3 cups tightly packed baby spinach
1/3 cup heavy cream
12 large eggs
Sour cream, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: turnip, radish, celery root, spinach, eggs, cream, sour cream, Monterey Jack cheese, kupaty (fried sausages), cumin

Cooking the dish according to the recipe:

Preheat oven to 200°C. Grease a 22 x 32 cm baking pan with 1 tbsp. butter.
Place the turnips, radishes, and celery on a baking sheet. Melt the remaining 1 tablespoon of butter and drizzle over the vegetables. Sprinkle with cumin, 1 teaspoon of salt, and freshly ground black pepper to taste, and toss to coat.

Bake, stirring once halfway through, until the vegetables are completely tender and beginning to brown, about 12 minutes. Set aside to cool slightly. Reduce the oven temperature to 350°F (175°C).
Meanwhile, place the chorizo in a large skillet over medium heat and cook, stirring with a wooden spoon to break up any large chunks, until cooked through, about 5 minutes. Using a slotted spoon, transfer the chorizo to the prepared baking dish and spread it into an even layer, reserving the rendered fat in the pan.
Return the pan to medium heat. Add the onion and a pinch of salt and cook, scraping up any browned chorizo from the bottom of the pan, until the onion begins to soften, about 3 minutes (see Note).

Note

If the onion doesn't release enough liquid to scrape off the stuck-on chorizo bits, add up to 1/3 cup of water, a little at a time, to help loosen them. Be sure to let all the water evaporate afterwards..
Place the fried onions on top of the chorizo in the dish and sprinkle with half of the Monterey Jack cheese. Spread the spinach evenly over the cheese and arrange the roasted vegetables on top.
In a large bowl, whisk together the cream, eggs, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Pour the egg mixture over everything in the baking dish. Sprinkle with the remaining grated cheese.
Bake until set in the center, 35-40 minutes. Let cool for 10 minutes. Drizzle with sour cream before serving.