Cheesy Mexican Veggie Egg Bake - Weekly Meal Prep {Keto}

Cheesy Mexican Veggie Egg Bake – Weekly Meal Prep {Keto}

  • Author: Lindsay Cotter
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4-5


A spicy cheesy veggie casserole that’s low carb and high protein – Weekly Meal Prep {Keto}


  • 3 c riced cauliflower. If you need instructions on how to rice cauliflower see see this post.

  • Mexican seasoning or taco seasoning  (1/2 tsp)

  • 1 medium zucchini – sliced into strips (quartered lengthwise)

  • 2 eggs plus ½ c liquid egg whites

  • Optional mix in and toppings – hot sauce and chopped herbs (cilantro)
  • 3 – 4 oz sliced cheddar. Extra to grate on top.

  • Kosher salt/pepper to taste


  1. Preheat oven to 350 F and oil a 12×8  glass casserole dish/meal prep container. If meal prepping without baking, skip preheat.

  2. Rice your cauliflower or use pre-prepared cauliflower. Toss with mexican spices or taco seasoning then layer at the bottom of the casserole dish.

  3. Next press (with paper towel) any extra water from the zucchini strips. Layer your zucchini (quartered lengthwise) on top.
  4. Whisk your eggs, egg whites, and optional hot sauce together. Pour on top of the zucchini.
  5. Layer your cheese slices on top of the casserole.
  6. Bake at 350F for 25-30 minutes or until top is golden brown. Freeze after cooked if using for meal prep. (Freeze for up to 3 months)
  7. Alternatively, you can also SKIP BAKING and just store prepped casserole in fridge, covered, until until ready to bake. Store in fridge for up to 5 days.
  8. Seasoning with salt/pepper, hot sauce, and/or cilantro before serving. Extra cheese is optional.

  • Category: breakfast/dinner
  • Method: bake
  • Cuisine: mexican american

Keywords: cheese, casserole, keto, low carb, meal prep, mexican, healthy, eggs


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