My aunt Connie introduced me to a great breakfast casserole. It came together easily and was loved by everyone in the family. It consisted of Pillsbury Dough Boy crescent roll dough rolled out straight into a 9 x 13 inch baking dish, then 6 whipped eggs mixed with chopped parsley, then 6 slices of ham and 6 slices of cheese. This is a very simple, absolutely delicious breakfast for when our family gathered. I would even make it when I lived by myself, and would just eat about half the pan in a sitting.
Naturally, this recipe went by the wayside once I started following a keto way of eating. This past weekend, though, I was wanting some comfort food and missing my aunt. I started craving this particular recipe. Rather than cave, I decided to transform it into a keto-friendly version.
I combed the ever-trust reddit/ketorecipes board, and found quite a few crescent roll recipes. Unfortunately, most of them are a bit complicated, especially the ones that sound the most promising for mimicking the good ole’ Pillsbury Dough Boy. While I would like to try to good crescent roll recipe in the future, having a very time-intensive crust wasn’t something I wanted. I decided a biscuit-type bottom would probably be about as good as a crescent roll bottom, so I picked a simple biscuit recipe with good reviews.
This is a common trend I find when I make a dish more keto-friendly: while the carbs go down, protein and fat increase, and there’s usually an increase in calories as well. But don’t let this be off-putting for you! Remember that the 33 g fat and ~10 g protein helps keep you much fuller over several hours compared to the 16 g carbs, with 6 g fat and ~3 g protein (will link to a page explaining why this happens in the future). After eating 1.5 servings for breakfast, I only had small meals for the rest of the day and was still easily under my calorie goal for the day.
Overall, this recipe is quite satisfying. It is much more savory than the original due to the combination of the almond flour and the extra virgin olive oil. I reduced the parsley in favor of adding rosemary, and I was very pleased by this choice as it seems to balance out the savoriness and play very nicely with the crust. Naturally, there is not as much rise to the crust as there is with the crescent roll dough, but it still does taste quite biscuit-y and is not overly dense. Everyone in the family wanted seconds, including my toddler.
Ham, Egg & Cheese Casserole
- 2 Cups Almond Flour Bob's Red Mill
- 2 tsp Baking Powder
- 0.5 tsp Salt
- 2 Large Eggs
- ⅓ Cup Extra Virgin Olive Oil
- 6 Large Eggs
- 2 tbsp Rosemary Chopped
- 1 tbsp Parsley Chopped
- 6 slices Deli Ham
- 6 slices Provolone Cheese
- Preheat the oven to 350°F (176°C). Grease a 9 x 13 inch baking dish and set aside
- In a medium sized bowl, combine 2 cups almond flour, 2 tsp baking powder, and 0.5 tsp salt with a fork, making sure to break up any clumps. Set aside.
- In a separate medium bowl, vigorously whisk 2 large eggs until the white is well-combined with the yolk and a slight froth appears. Then, whisk in 1/3 cup extra virgin olive oil into the eggs.
- Combine the contents of both bowls, making a moist dough
- Press the dough evenly into the 9 x 13 inch baking dish.
- Lightly whisk the 6 large eggs together in a medium bowl, leaving some white/yolk separated. Stir in the chopped rosemary.
- Pour the eggs over the dough.
- Place the ham slices over the egg mixture in a single layer. The exact number of slices needed will vary based on the size of the slices. Some overlap between slices is fine.
- Place cheese slices over the ham in a single layer.
- Bake at 350 F for about 35 minutes, until the dough layer has risen slightly and browned at the edges, the eggs are set, and the cheese is bubbly and starting to turn brown.
- Let cool slightly, then slice into sixths with a sharp knife and remove from pan with a spatula. Serve warm.