All the flavours of the classic spinach artichoke dip in a delicious meatless low carb breakfast casserole. And it's all baked in your crockpot! Can also be made dairy-free.
Course Breakfast
Cuisine Breakfast
Prep Time 10 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours10 minutesminutes
Servings 10servings
Calories 141kcal
Ingredients
8large eggs
¾cupSilk unsweetened almond milk
5ouncesEarthBound Farms fresh spinachchopped
6ouncesartichoke heartschopped (thaw and drain if frozen, drain if marinated)
1cupgrated parmesan(or nutritional yeast or your favourite dairy-free shredded cheese for a dairy-free version)
In a large bowl, whisk together the eggs, almond milk, spinach, artichoke hearts, ½ cup of the parmesan or nutritional yeast, garlic, salt, and pepper.
Add coconut flour and baking powder and whisk until very well combined.
Spread mixture into slow cooker and sprinkle remaining ½ cup parmesan over. Cook on high for 2 to 3 hours or low for 4 to 6 hours.
Sprinkle with chopped fresh basil.
Notes
Serves 10. Each serving has 3.79 g NET CARBS.Food energy: 141kcal Total fat: 7.10g Calories from fat: 63 Cholesterol: 154mg Carbohydrate: 7.76g Total dietary fiber: 3.97g Protein: 9.98g